The development improves the quality and consumer value of milk due to ultrasonic cavitation temperatureless disinfection and high-quality homogenization of primary milk. The development can be used to solve the problem of maintaining the quality of milk during the collection and transportation from farms and private households to milk processing enterprises in the hot summer period.
Inactivation of microorganisms occurs due to the mechanical destruction of microorganisms by shock spherical waves and cumulative jets, as well as due to a local increase in pressure up to 1000 MPa and temperature up to 10000 C, which is observed when cavitation bubbles collapse. Homogenization of milk components occurs due to turbulent mixing at the molecular level by intense microflows, which occur during oscillations and collapse of cavitation bubbles.
- reduction of the technological cycle;
- reduction of energy costs;
- environmental friendliness;
- preservation of vitamins in milk;
- new consumer quality;
- new product.
RECOMMENDED FIELD OF APPLICATION:
Agriculture (milk processing enterprises).
RESULTS OF THE RESEARCH:
Provides consistent results.
STAGE OF THE DEVELOPMENT READINESS:
A prototype is made.
1 patent of Ukraine.
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