The Role of Dispersed Phase Viscosity on Homogenization
(2021) KLGM01 20202Food Technology and Nutrition (M.Sc.)
- Abstract
- The central objective of the study was to confirm the size and viscosity measurements of plant-based fats from another study using the same materials and equipment under the same processing and analytical parameters. The plant fats emulsified on milk system and homogenized at 250, 200 and 100 bar after preheating and pre-emulsification. The numerical results obtained by Laser Diffraction measurements showed a larger droplet size, but the relative position of each system showed a similar difference between the fats. An additional investigation was made on fats to explain their size differences due to viscosity. It was observed that the d(4.3) of Horo and Akoroma FH are proportional to viscosity in the form of d_4.3∝η_D^0.37. The size... (More)
- The central objective of the study was to confirm the size and viscosity measurements of plant-based fats from another study using the same materials and equipment under the same processing and analytical parameters. The plant fats emulsified on milk system and homogenized at 250, 200 and 100 bar after preheating and pre-emulsification. The numerical results obtained by Laser Diffraction measurements showed a larger droplet size, but the relative position of each system showed a similar difference between the fats. An additional investigation was made on fats to explain their size differences due to viscosity. It was observed that the d(4.3) of Horo and Akoroma FH are proportional to viscosity in the form of d_4.3∝η_D^0.37. The size measurements plotted as a function of increasing pressures are proportional to P^(-0.6). The difference of the homogenization ability observed among different fats was small; thus, it was essential to ensure the accuracy of optical parameters in Laser Diffraction instrument. Thereby, the influence of refractive index, laser obscuration and absorptivity on apparent d(4.3) were thoroughly investigated. It was found that increasing refractive index is proportional to an increase of apparent d(4.3). Next, d(4.3) as a function of laser obscuration showed that increasing obscurations increase the apparent d(4.3). Last, the influence of absorptivity on apparent size measurements was studied; the data showed that a tenfold increase of the actual absorptivity could hardly influence the apparent d(4.3), thus for uncolored and light samples the recommended and standard value can be safely used. An investigation of outlet homogenization temperature at different pressures was also made; it was found that outlet temperature decreases during the homogenization with 17±1°C, when considering the heat generated by the homogenization. The study concluded with the statistical measurements of processing and analytical parameters. Primary pressure showed minimal fluctuations of less than 2% mean absolute percentage error, while secondary pressure ranged between 7% and 9%. Statistical measurement on the reproducibility of viscosity measurements on fats showed highly reproducible results between 0.2% and 3% relative standard deviation. Finally, the refractive index measurements showed the highest reproducibility, as relative standard deviation did not exceed 0.6%. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9069382
- author
- Pappas, Konstantinos LU
- supervisor
- organization
- course
- KLGM01 20202
- year
- 2021
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Food technology, viscosity, homogenization
- language
- English
- id
- 9069382
- date added to LUP
- 2023-03-08 10:16:45
- date last changed
- 2023-03-08 10:16:45
@misc{9069382,
abstract = {{The central objective of the study was to confirm the size and viscosity measurements of plant-based fats from another study using the same materials and equipment under the same processing and analytical parameters. The plant fats emulsified on milk system and homogenized at 250, 200 and 100 bar after preheating and pre-emulsification. The numerical results obtained by Laser Diffraction measurements showed a larger droplet size, but the relative position of each system showed a similar difference between the fats. An additional investigation was made on fats to explain their size differences due to viscosity. It was observed that the d(4.3) of Horo and Akoroma FH are proportional to viscosity in the form of d_4.3∝η_D^0.37. The size measurements plotted as a function of increasing pressures are proportional to P^(-0.6). The difference of the homogenization ability observed among different fats was small; thus, it was essential to ensure the accuracy of optical parameters in Laser Diffraction instrument. Thereby, the influence of refractive index, laser obscuration and absorptivity on apparent d(4.3) were thoroughly investigated. It was found that increasing refractive index is proportional to an increase of apparent d(4.3). Next, d(4.3) as a function of laser obscuration showed that increasing obscurations increase the apparent d(4.3). Last, the influence of absorptivity on apparent size measurements was studied; the data showed that a tenfold increase of the actual absorptivity could hardly influence the apparent d(4.3), thus for uncolored and light samples the recommended and standard value can be safely used. An investigation of outlet homogenization temperature at different pressures was also made; it was found that outlet temperature decreases during the homogenization with 17±1°C, when considering the heat generated by the homogenization. The study concluded with the statistical measurements of processing and analytical parameters. Primary pressure showed minimal fluctuations of less than 2% mean absolute percentage error, while secondary pressure ranged between 7% and 9%. Statistical measurement on the reproducibility of viscosity measurements on fats showed highly reproducible results between 0.2% and 3% relative standard deviation. Finally, the refractive index measurements showed the highest reproducibility, as relative standard deviation did not exceed 0.6%.}},
author = {{Pappas, Konstantinos}},
language = {{eng}},
note = {{Student Paper}},
title = {{The Role of Dispersed Phase Viscosity on Homogenization}},
year = {{2021}},
}