IMPROVEMENT OF THE HOMOGENIZER HEAD DESIGN

Summary. An analysis of the equipment used for the homogenization of milk raw materials was carried out. Technologies for obtaining homogenized milk are considered. Disadvantages of existing technological processes have been identified. The areas of improvement of homogenization processes are defined and the need for the development of equipment for their implementation is substantiated. The research methods of the homogenization process are substantiated, a description of the studied raw materials is given, and the design of the homogenizer head is proposed. The influence of the geometric parameters of the modernized homogenizer head on the efficiency of the homogenization process was determined, and the optimal parameters were determined experimentally. As a result of the conducted research, it can be concluded that the homogenization process is very important for the production of pharmaceutical emulsions. The calculation and modeling of the homogenizing head of the valve homogenizer was carried out. In order to carry out two-stage homogenization, it was proposed to modernize the homogenizing head. the previous design is inferior to the modernized one in terms of homogenization of food liquids.