Prediction of size distribution in dairy cream homogenization. (July 2022)

• Record Type: Journal Article
• Authors: Masbernat, Olivier; Risso, Frédéric; Lalanne, Benjamin; Bugeat, Simon; Berton, Mikaël
• Is Part Of: Journal of food engineering. Volume 324(2022)
• Publication Date: 2022-07
• Subjects: High-pressure homogenizer -- Cream fat globules -- Breakup -- Size distribution; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.110973
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The size distribution of fat globules in homogenized concentrated dairy cream has been measured in High-Pressure Homogenizers ( HPH ), working at 80 °C and various operating pressures. For each pressure, the outlet size distribution is found to be self-similar to the inlet distribution, and can be accurately predicted dividing each class diameter of the inlet distribution by a single proportionality factor, which can be interpreted using a simplified deformation model of the fat globules as elongated filaments. The evolution of the factor with the operating pressure is consistent with a scaling analysis of the average shear rate in the HPH as well as with the value predicted from numerical simulations of the flow in the HPH, supporting the physical interpretation of the fragmentation model. Graphical abstract: Image 1 Highlights: Homogenized fat globules size distribution in cream can be deduced from the entry size distribution with a single parameter. A simple viscous shear dominated breakup model is proposed to interpret this result. The breakup model parameter can be explicitely related to the HPH pressure.