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Homogenising
Can someone please explain the process of homogenisation,thankyou.
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(Wed 01:41 21/Sep/05) From the food science web site... Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. The net result, from a practical view, is a much reduced tendency for creaming of fat globules. Three factors contribute to this enhanced stability of homogenized milk: a decrease in the mean diameter of the fat globules (a factor in Stokes Law), a decrease in the size distribution of the fat globules (causing the speed of rise to be similar for the majority of globules such that they don't tend to cluster during creaming), and an increase in density of the globules (bringing them closer to the continuous phase) oweing to the adsorption of a protein membrane... | |
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(Wed 01:45 21/Sep/05)
Clanad's anwer is absolutely correct. If you want a slightly simpler summary (e.g. if you need an answer for something like school homework) then this page might help. (There are also a couple of links to external sites for more detailed information): http://en.wikipedia.org/wiki/Homogenisation Chris |
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(Wed 10:44 21/Sep/05)
Question Author
Thankyou both, however Buenchico, i am a long way past homework as i am 54 :-))
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(Wed 19:40 21/Sep/05) No you are not druiaghtagh, ever thought of the Open University :-) | |
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(Fri 20:42 07/Oct/05) homogenization is not just related to food science. we also use the term at the paint manufacturing plant where i work. it is a term used to describe the mixing of 2 or more liquids until they are homogenous i.e. completely mixed so they can no longer be seen as their seperate parts. |
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