|
|
HomogenizationHomogenization describes a method used in Agricultural Science, specifically in dairy products. Homogenization is used on fresh milk to prevent the separation of a cream layer. In more technical terms 'Homogenization is a fluid mechanical process that involves the subdivision of particles or droplets into micrometre sizes to create a stable dispersion or emulsion for further processing'. This [http://www.niroinc.com/html/soavi/stechnolgy.html external] page contains a detailed description of homogenization equipment from one vendor. This other [http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html external] page has a similar explanation of the technology along with theories on how the homogenization mechanism actually works. Homogenization forces hot milk, under high pressure, through small nozzles. The fat globules become small enough so that they remain evenly dispersed throughout the milk. Unit operations Food science See other meanings of words starting from letter: HHA | HB | HC | HD | HE | HF | HG | HI | HJ | HK | HL | HM | HN | HO | HP | HR | HS | HT | HU | HW | HX | HY | HZ |Words begining with Homogenization: Homogenization Homogenization_milk |
These materials are based on Wikipedia and licensed under the GNU FDL
YouTube.com videos better site than Turbo Tax 2007 |
|
|