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Journal of Dairy Science Vol. 33 No. 10 692-702
© 1950 by American Dairy Science Association ®
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A Study of the Cavitation Effect in the Homogenization of Dairy Products1,2

C. C. Loo, W. L. Slatter3 and R. W. Powell4

Departments of Dairy Technology and Mechanics Ohio State University, Columbus

ABSTRACT

The homogenizer has been in use for more than 50 yr. Various theories have been advanced to explain the phenomenon of homogenization. Impingement has been discussed as a factor in homogenization by Doan and Minster (4), Sommer (19), Doan (5), Farrall (6) and Tracy (21). Explosion of fat globules due to sudden change in pressure was discussed by Farrall (6) and Tracy (21). Shearing of fat globules by layers of liquid travelling at different velocities at the valve clearance was discussed as a responsible factor of homogenization by Sommer (19), Farrall (6) and Tracy (21). The doubtful nature of these theories was discussed by Sommer (20) in 1946.

Conventional homogenizers are so constructed that the product attains a very high velocity on flowing through the homogenizer valve. From hydraulic principles it can be expected that there will be a corresponding drop in pressure at the sharp entrance to the valve clearance.

FOOTNOTES

1 The data published in this paper have been taken from a thesis presented by C. C. Loo to the Graduate School, Ohio State University, in partial fulfillment of the requirement for the degree of Master of Science, 1949.

2 Approved for publication as Scientific paper 1–50. Department of Dairy Technology, Ohio State University.

3 Departments of Dairy Technology and Mechanics, respectively.

4 Departments of Dairy Technology and Mechanics, respectively.






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