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Journal of Dairy Science Vol. 42 No. 11 1880-
© 1959 by American Dairy Science Association ®
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Temperature Increase due to Homogenization

H. L. Mitten, Jr. and H. L. Preu

The Creamery Package Mfg. Company, Chicago, Illinois

ABSTRACT

The approximate temperature increase in °F. in a product due to homogenization may be estimated by dividing the homogenizing pressure (p.s.i.) by 300. More accurate estimates are obtained by dividing the homogenizing pressure by factors specific for a given product.

Many teachers and technologists refer to the temperature rise in the product caused by homogenization in terms of their casual observations, without regard to the variation with pressure.

It is readily seen that the temperature rise must be the result of energy input dissipated as heat. This heat is the equivalent of the hydraulic horsepower input. An equation for temperature rise can be derived as follows:
Figure 1

Equation (1) must equal (2)
Figure 2

Now substitute (3) for h.p.
Figure 3

Solve for {Delta}t:
Figure 4

To use the homogenizer gauge pressure (p) directly, convert feet of head (H) to pounds per square inch (p.s.i.) pressure (p):
Figure 5






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Copyright © 1959 by the American Dairy Science Association ®.