Efficiency and Effectiveness of High-Pressure Milk Homogenization

Abstract

Milk high-pressure homogenization is studied as an example of an inefficient and empirical process. Energy efficiency is defined as the theoretical efficiency, while any other comparative, practical evaluation of homogenizer performance is termed “effectiveness”. The theoretical minimum energy required for milk homogenization is found and used to determine the theoretical efficiency, found to be about 0.01%. With a new defined effectiveness, the comparison of seven functions relating pressure of homogenization to final fat globule diameter is done; and lastly, an attempt to predict the rate of creaming in homogenized milk shows the difficulties of simulation of food materials. This same difficulty (the complexity of foods and the insufficient knowledge we have about their properties) is said to be preventing the progress of Food Engineering as a discipline of the applied sciences.