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Factors of Valve Design Associated with Homogenization of Milk¹

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

Specially designed experimental valves with an extended-orifice construction were used to provide additional information concerning the mechanism of homogenization. Homogenization efficiency, determined by a centrifugal method, and the pressure drop across the valve, were utilized to evaluate valve performance.

The design of the experimental valve permitted alterations in construction making it possible to study, independently, factors related to homogenization. The factors investigated included: (a) the time required for a particle to pass through the valve clearance, (b) the velocity through the valve clearance, (c) the entrance and exit conditions of the valve, and (d) the effect of two or more valves in series.

At a given velocity, variations in valve orifice length from 0.10 to 1.6 in. had no effect on either pressure drop or homogenization efficiency. As the velocity through the valve of a fixed length was increased, the pressure drop increased and an improvement in homogenization efficiency was obtained. The use of a valve with a beveled entrance resulted in decreases in both pressure drop and homogenization efficiency, as compared to a valve with a sharp entrance. The same valve with the bevel at the exit had no effect on pressure drop.

When baffle plates were inserted following the valve exit at distances varying from 0.01 to 2.44 in., homogenization efficiency was improved with no change in pressure drop. The improvement was related inversely to the distance between the baffle plate and the valve exit.

¹ Technical Paper: 3:60. Department of Dairy Technology, The Ohio State University. Supported in part by the Ohio Dairy Products Research Fund.

² Present address: Pet Milk Co., Greenville, Ill.

³ Present address: Klenzade Products Inc., Beloit, Wis.