Lesson 14

HOMOGENIZATION: CLASSIFICATION, SINGLE STAGE AND TWO

STAGE HMOGENIZER PUMPS, POWER REQUIREMENT FOR
HOMOGENIZATION
14.1 Introduction

Homogenizing in the dairy industry is used principally to prevent or delay the

formation of a cream layer in full cream milk, by reducing the diameter of the
butterfat globules.

The average storage temperature and duration of storage play an important part in
determining the requirement of homogenization of milk, whether, as in pasteurized
milk, it is stored for 1 to 2 weeks at refrigerator temperatures, or, as in UHT milk, at
room temperatures for longer period.

In the past it has been very rare for pasteurized liquid milk to be homogenized,
although the flavour of milk becomes fuller by homogenizing. A certain amount of
cream was permitted to form to show the consumer clearly the full cream character of
the milk. However, Homogenization process has become more common for Toned
milk also. Sterilized milk, evaporated or condensed milk and sterilized cream are
generally homogenized. Ice cream mixes, milk for yoghurt production and milk for
milk powder manufacture are also homogenized.

The purpose for which the following are homogenized is

Milk, cream, condensed milk Prevention of cream separation

Coffee cream Improvement in flavour, increased Whitening
power, increase in Viscosity
Yoghurt a more stable gel
Ice cream mix less fat separation during freezing
Full cream milk powder less separation of free fat

14.1.1 Mode of operation

In milk greater part of the fat volume consists of globules with a diameter ranging
from 2 to 6 mm. A few fat globules may exist which have a diameter of 10 mm or
more. Milk fat contains also a large number of small fat globules with diameters down
to 0.1 mm, but these do not greatly increase the total volume of the fat. The largest fat
globules in liquid milk intended for only a few days' storage need not be smaller than
1 - 2 mm. If sterilized milk is to be made suitable for several weeks' storage, the range
of diameter of the fat globules should lie between 0.2 and 0.7mm. Researchers found
that the diameter of 0.7 mm is critical for fat clumping. With a diameter less than 0.7
mm the dispersion fat globule-milk serum is stable, since aggregates of fat globules
become separated again by Brownian movement. This is not so for formation of
clusters at higher fat contents (> 20 %) where the sub-units of the casein micelles keep
fat globules together by bridge formation.

Fig.14.1 Principle of fat globule disintegration

Homogenization divides globules into smaller ones with diameters down to <1 µm,
depending on the operating pressure. This is done by forcing all of the milk at high
pressures through a narrow slit, which is only slightly larger than the diameter of the
globules themselves. The velocity in the narrowest slit can be 100 to 200 m/s. This
can cause high shearing stresses, cavitation and micro-turbulence. The globules
become deformed, then become wavy and then break up (fig 14.1).
Intense research activities in the last few years have been very successful in
elucidating the actual mechanism of homogenization. There is a definite relationship
between the Laplace number La, a dimensionless homogenizing pressure, and the
degree of particle size reduction, irrespective of whether flow is laminar or turbulent.
La= ∆p.dmo / б
where ∆p=pressure difference
dmo= mean initial particle size.
б =Interfacial tension.
When cavitations were suppressed, the degree of homogenization was the same at the
same Laplace number, independent of the type of flow. This shows that turbulence is
not a decisive criterion for the results of homogenization. However, the effect of
homogenizing can be improved if cavitations take place.
According to the theories of flow mechanics, a particle size reduction should only be
possible if the viscosity ratio nOil/n water is less than 4. In the homogenization of
milk this ratio is 2 to 4 times larger. Nevertheless, the shearing effect at the
homogenizer slit can not be excluded since there are high shear gradients as well as
very high velocity gradients which can have an accelerating as well as a retarding
action. As soon as a liquid thread is produced by deformation only small forces are
needed to break it up. Some research workers established the following
proportionality for the mean globule diameter dm:
Cavitation occurs when the kinetic energy (m.v2/2) increases during flow through the
slit and when, according to Bernoulli's equation, disregarding friction and deformation
losses, the potential energy (P.v) decreases to such an extent that the static pressure
becomes as low as the vapour pressure of the liquid. The pressure distribution during
flow through a homogenizer slit is qualitatively shown in Fig.14.2 Shortly after the
liquid enters the homogenizer slit, the initial homogenizing pressure P1 decreases
sharply due to the sudden increase in velocity. Depending on the value of the back
pressure P2 which exists outside the slit, the pressure can drop to as low as the
saturated vapour pressure. P2k shows that a critical back-pressure must be present for
cavitation to occur. For the formation of vapour bubbles due to cavitation it is
necessary to have a local pressure of less than Pv and gas nuclei to trigger it off. De-
gassing of milk can influence cavitation negatively. Cavitation does not take place if
the back pressure P2 is higher than P2K .
 Fig. 14.2 Homogenization

Implosion, of cavitation bubbles is one of the main indications of good

homogenization. This is shown by a steep rise in pressure. Similar sudden pressure
changes are also known to happen in the Laval valve which is of the continuously
widening type. There, compression occurs when a uni-phase flow accelerated up to
supersonic velocity abruptly changes into sonic velocity. Figure 14.3 shows further
that the cross-sectional area of a homogenizer valve behaves like a Laval valve. Using
Bernoulli's equation one finds, from the relationship.
√v≈ 2 p
ρ
that the homogenizing velocity can be as high as about 250 mls. The requirements for
a compression shock can be fulfilled also in homogenizing, depending on the shape of
the slit and the pressure conditions. The intensity of the compression shock depends
on the geometry of the slit and it can be influenced as by the value of the applied back
pressure .As in the valve with varying gap, the compression shock can also reach a
maximum within the homogenizer slit, as shown by the dotted line. These are
conditions which give optimum homogenizing results.
It is not known how implosions of bubbles disintegrate droplets. The following
hypotheses have been proposed: Extremely high local pressure gradients form during
spreading of the shock waves. An overlapping of many shock waves produces
cavitation noises. The implosion of a single bubble cannot contribute to the
disintegration of the fat globule. According to one of the hypothesis of researchers
only the overlapping of shock waves, which cause cavitation noises, stimulates the fat
globules to resonate near their own frequencies and disintegration occurs when the
critical amplitude is exceeded.
With regard to shear stress, fat globule disintegration occurs mainly in flows which
have high shear gradients. Flows which cause cavitation are responsible for pressure
fluctuations. Water is required in medium sized homogenizer for cooling of piston
rods.

14.2 Types of Homogenizer Valves and their Profiles

Figure 14.3 shows types of homogenizer valves. Valve plugs are pressed with an
adjustable force F onto the corresponding valve seat. In this way the homogenizing
slit is formed when the incoming liquid has adjusted to the pressure P1,

Fig. 14.3 Homogenizer valves and their profiles

A conical shape, (b) causes changes in direction due to its profile, (c) shows a simple
plate valve and (d) a conical shape but with a grooved valve face which forces
alternating stresses onto the liquid to be homogenized, e shows a valve with a breaker
ring which has a flat valve face and a conical seat. Changes in the radial cross section
can be brought about by means of the cone. By altering the internal diameter of the
breaker ring, the back pressure P2 and therefore the position of the zone of cavitation
can be adjusted.

Fig. 14.4 shows the mechanism of a 3 stage piston pump with two homogenizing
steps joined in series. The 120 phase shift of each working piston respectively, sucks
in the liquid while the valves open on their suction side and are closed on their
delivery side. The pistons finally force the liquid through the homogenizer value when
the value positions are reversed. The required pressure can be regulated from outside
by pressure springs while the machine is in the operation. Beside triple stage piston
pumps, five- stage ones are often used for homogenizing because of their even feed
characteristics.

Two-stage homogenizing is not always necessary. It is used. however, if the broken

up fat globules have a tendency to agglomerate after the first homogenizing stage (150
- 200 bar) in order to re-disperse them at 20 - 40 bar in the second stage. By a suitable
construction of the valve, both processing stages can be combined, A homogenization
procedure of two or several stages has only a slight effect on the mean particle size. In
modern homogenizer, the adjustment of pressure is done by pneumatically operated
valve. (Fig. 14.5)

The throughput through a homogenizer can be regulated by either adjusting the piston
stroke of a piston pump or by an infinitely variable speed regulating device.
Last modified: Wednesday, 3 October 2012, 7:19 AM

Lesson 15
CARE AND MAINTENANCE OF HOMOGENIZERS, ASEPTIC
HOMOGENIZERS
15.1 Introduction
Homogenizer is heavy equipment, operating at high pressures. Hence, the care and
maintenance is important for the long useful life of machine, and safe operation of this
high pressure machine.
The condition of Homogenizer can be known from the extent of breaking of fat
globules after homogenizing. The Homogenizing efficiency is found by either direct
microscopic method or by cream layer method.
15.2 Valves
The homogenizer valves over a period of use, will lose its proper shape, and may form
grooves. It needs to be reground or replaced. If the seals of the valves are leaking,
they have to be replaced immediately. The faces of the valve and valve seat must be
kept in good serviceable condition to retain an efficient homogenization of the
product. This can be recognized by the amount of wear that initiates at the bore of the
valve and radiates out across the face. If the wear is up to two-thirds of the surface
area, relapping of the valve with carborundum paste between faces can rectify this but
further wear will allow erosion grooves to appear, recognized by straight lines
radiating outward, and loss of homogenization will rapidly occur.
 Fig. 15.1 Homogenizer valve wear
15.3 Pressure Gauges
The pressure gauges measuring the pressure of milk must have stainless steel
components and should be filled with glycol fluid to reduce corrosion and damping
the vibrations. The gauges must be calibrated from time to time. The pressure gauges
measuring the oil gauges must also be check for calibration frequently.
15.3.1 Safety valve
It has to be tested for its setting, and whether it releases pressure at the set point, by
use of Hydraulic test pump.
15.3.2 Reducing pressure fluctuations
Reducing pressure fluctuations in suction side and discharge side is very important in
effective operation of Homogenizer, as well as its effect on the related equipment like
Pasteurizer to which it is connected. For this, generally, the Air cylinders are fixed
both on suction and discharge pipelines connected to Homogenizer. The Air cylinders
have air in the vessel that is cylindrical and in an inverted position, connected to the
pipeline. As the pressure increases in the pipe line, the air in the cylinder gets
compressed, resulting in a slight reduction in the line pressure. In the next stage in the
cycle of operation, during suction stroke, the pressure in the line decreases, during
which, the air in the vessel, which is at higher pressure related to the line pressure,
will now expand, replacing some of the fluid that has entered into the vessel. Thus, the
pressure fluctuations in the pipeline are reduced to some extent.

15.4 Power Drive

1. Whenever drive motor is repaired / replaced, the direction of rotation has to be
checked, as the same shaft is most probably driving the lubrication mechanism,
and would not deliver the lubrication oil at the required pressure, even if the
rotation is slow.
2. The bearings, belts are to be replaced when necessary as per the preventive
maintenance schedule. The lubrication oil, or the cooling water should not be
spilling where belt drive is located, as it would cause slippage and damage to
the belt.
3. Replacing V-belts one at a time (when wear is detected on one only) is a risky
operation since the new one - being shorter - is likely to carry most of the load.
Belts must be tensioned correctly to transfer the drive and prevent unnecessary
wear. The following are suggestions on how to do a simplified testing during
routine maintenance inspection. When stopped, a correctly tensioned V-belt
should, if pressed firmly with the thumb near the mid-point (half way from
centre to centre), depress 3/4 of its own thickness for each one metre centre to
centre distance.

During assembling and disassembling, the dismantled parts must be kept on table over
a rubber mat to prevent damage to the parts as well as to avoid any contamination.
A daily inspection should be made of the oil level visible through the sight glass at the
rear of the machine. Lubrication oil should be replaced regularly, as per
manufacturer’s instructions, and its pressure to be maintained while running the
equipment. After draining off any condensate from the oil sump through the pet cock,
oil should be added if required, before starting up the homogenizer. The oil should be
completely drained and replaced, after every 6 months.
The levelling of homogenizer should also be maintained, as it is likely to get disturbed
over the period due to vibrations during operation.
Cooling water should of the quality and flow rate recommended by the manufacturer.
The flow to the piston rods should be sufficient, especially if water is cooling the oil.

Lesson 16
SOLVING NUMERICAL
16.1 Problem

Calculate the power consumption of a homogenizer having capacity 10,000 lph,

operated at 250 bar pressure.

1. Power Consumption = Pressure. Volumetric rate

E=P.V

V = 10,000lph =10/3600(m3/s). m3/s

1m3 = 1000lt

P = 250 bar =250 x 105 kg/s2m

=0.69444 x 105
≈70kw

16.1.2 In case the inlet pressure, efficiency of pump & motor are considered.

Calculate the power consumption of a homogenizer if the feed rate is 1800 lph and the
operating pressure is 200 bar. The inlet pressure of milk is 2 bar, and efficiency of
homogenizer is 95%.

Solution
Electrical Power

When Qm = feeding rate l/h

Ph = Homogenisation pressure (bar)

Pin = Pressure at which milk enters Homogenizer (bar)

n pump =Efficiency of pump

= 122.6 K.W

16.1.3 Find out the increase in temperature after homogenization for the given data
below:

C milk = 3900J/kg K

ρ milk=1030kg/m3

P=250 x 105kg/s2.m

Solution

Increase in temperature of homogenized liquid is proportional to

E = P.V = V. ρ .C. ∆θ

Or ∆θ = ∆θ = P/C. ρ

∆θ =
16.1.4 Calculate the final outlet temperature of milk from the homogeniser if the inlet
pressure is 2 bar, homogenising pressure 175 bar and milk inlet temperature is 50oC.

Solution

Another assumption is that for every 40 bar pressure drop, the temperature of milk
rises by 1ºC,

= 59. 325oC