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Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content

Köhler, K.; Aguilar, F.; Hensel, A.; Schubert, K.; Schubert, H.; Schuchmann, H.P.

Abstract:
High pressure homogenization of dairy products is today state of the art but limited by the fat content (max 17 vol.-%). This article describes the development of a novel simultaneous homogenization and mixing (SHM) valve which allows homogenization of dairy products with a fat content of up to 42 vol.-%. The challenging task of homogenizing dairy products with high fat content is to stabilize disrupted fat droplets especially against extensive aggregation. Aggregation and coalescence rates could be significantly reduced by a new microstructured valve allowing the emulsifier-containing phase to be injected directly into the zone of droplet disruption.

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Volltext §
DOI: 10.5445/IR/1000007572
Originalveröffentlichung
DOI: 10.1002/ceat.200700266
Scopus
Zitationen: 37
Web of Science
Zitationen: 31
Dimensions
Zitationen: 39
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Institut für Mikroverfahrenstechnik (IMVT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2007
Sprache Englisch
Identifikator ISSN: 0930-7516, 1521-4125
urn:nbn:de:swb:90-75722
KITopen-ID: 1000007572
HGF-Programm 43.01.07 (POF I, LK 01) Mikroverfahrenstechnische Systeme
Erschienen in Chemical engineering & technology
Verlag Wiley
Band 30
Heft 11
Seiten 1590-1595
Externe Relationen Siehe auch
Nachgewiesen in Web of Science
Scopus
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