JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
 QUICK SEARCH:   [advanced]


     


Journal of Dairy Science Vol. 65 No. 10 2035-2044
© 1982 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Pandolfe, W. D.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Pandolfe, W. D.

Development of the New Gaulin Micro-GapTM Homogenizing Valve

William D. Pandolfe

Gaulin Corporation, Everett, MA 02149

ABSTRACT

Since invention of the first homogenizing valve, attempts have been made to design a valve that could generate the smallest average globule size with the least expenditure of energy. Many attempts have failed because the efficiency at low flow rates was not maintained when a design was scaled up to handle higher flow rates. By examining optimum conditions of homogenization and by carefully scaling up the design while maintaining these ideal flow conditions, researchers at Gaulin developed a homogenizing valve (Micro-Gap Valve) that is, at a minimum, 30% more efficient than any conventional valve at high flow rates. The valve geometry has a short travel distance or land, maintains a small gap, and utilizes the optimum back pressure for highest efficiency. Homogenization energy is concentrated into a thin film and volume of fluid, generating a large energy density. This is accomplished by splitting the flow into several parts by stacked valves. This design has been scaled successfully to handle flow rates of 10,000 gal (37,854 liters)/h while maintaining exceptional homogenizing efficiency.







HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1982 by the American Dairy Science Association ®.