HYDRODYNAMIC INSTALLATION FOR PREPARATION OF FATTY EMULSIONS

Authors

  • Iryna Bernyk Вінницький національний аграрний університет, м.Вінниця, Україна
  • Ivan Kots Вінницький національний аграрний університет, м.Вінниця, Україна
  • Kateryna Bauman Vinnytsia National Technical University, Vinnytsia, Ukraine

DOI:

https://doi.org/10.31073/foodresources2020-14-03

Keywords:

емульсія, кавітація, диспергування, дисперсність, кавітаційна технологія приготування емульсії

Abstract

The existing technologies for the preparation of emulsions in various industries are analyzed. The development of new technology and equipment that allows to produce emulsions with controlled properties and has energy-saving process for the preparation of emulsions. The work of outstanding scientists which investigated the effects of cavitation in different technological environments are examined. The equipments that work with cavitation in the liquid medium are investigated. The using of a low frequency hydrodynamic oscillation generators are justified. It has a simple design, an ability to control the intensity of cavitation processing of raw materials, and adjustment of the properties of the finished product. The main factors which influence of finished emulsion quality are: the physical properties of components, the uniformity of distribution of components of the emulsion in raw materials and the intensity of the cavitation processing of raw materials. These factors were taken into account when a new equipment for the preparation of emulsions was developed. The proposed equipment provides the preparation of emulsions in three phases. On the first phase there is a suction power of the second component to the nozzle by creating a vacuum in the area of inlet with the first component. It makes the first rough mixing. A more uniform distribution of the components occurs at the second stage. The roughly dispersed mixture goes through perforated holes in a static mixer. Further processing of the raw material occurs in the low frequency oscillation generator. It is made with possibility of regulation of its geometrical parameters and provide a particular intensity of the processing of components of the emulsion. The efficacy of the using of equipment is confirmed by the experimental investigations.

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References

https://doi.org/10.31073/foodresources2020-14-03

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Published

2020-06-25

How to Cite

Bernyk, I., Kots, I., & Bauman, K. (2020). HYDRODYNAMIC INSTALLATION FOR PREPARATION OF FATTY EMULSIONS. FOOD RESOURCES, 8(14), 29–34. https://doi.org/10.31073/foodresources2020-14-03

Issue

Vol. 8 No. 14 (2020): Food Resources

Section

Технічні науки

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