Question:
Which of the following is NOT a mechanism of homogenization?
Which of the following is NOT a mechanism of homogenization?
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The three mechanical forces that break up fat globules in a high-pressure homogenizer are shear, cavitation, and impact.
Updated On: Aug 7, 2026
- Shearing action
- Deactivation
- Impact
- Cavitation
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
High-pressure homogenization involves pumping milk through a restricted valve at high pressures (15--25 MPa).
The sudden transition from high pressure to high velocity subjects the milk fat globules to physical forces that break them down into smaller particles.
Step 2: Detailed Explanation:
The physical breakdown of fat globules in a homogenizer valve occurs via three main mechanisms:
1. Shearing action: As milk enters the narrow valve gap, it accelerates to high velocities (up to 150--200 m/s).
This rapid acceleration generates high shear forces between the liquid layers, elongating and breaking up the fat globules.
2. Cavitation: The high velocity of the milk in the valve gap causes a local drop in static pressure below the vapor pressure of the liquid, forming vapor bubbles.
When the liquid leaves the gap, the pressure rises rapidly, causing these bubbles to collapse.
The resulting shockwaves generate intense localized energy that disrupts nearby fat globules.
3. Impact: The high-velocity liquid jet exiting the valve gap collides with an impact ring, generating mechanical forces that further break up the fat globules.
Deactivation is not a physical mechanism of particle size reduction.
While homogenization can denature or inactivate some heat-sensitive enzymes (such as lipase, if combined with heat), this is a biochemical effect rather than a mechanical force of homogenization.
Step 3: Final Answer:
Therefore, deactivation is not a physical mechanism of homogenization.
High-pressure homogenization involves pumping milk through a restricted valve at high pressures (15--25 MPa).
The sudden transition from high pressure to high velocity subjects the milk fat globules to physical forces that break them down into smaller particles.
Step 2: Detailed Explanation:
The physical breakdown of fat globules in a homogenizer valve occurs via three main mechanisms:
1. Shearing action: As milk enters the narrow valve gap, it accelerates to high velocities (up to 150--200 m/s).
This rapid acceleration generates high shear forces between the liquid layers, elongating and breaking up the fat globules.
2. Cavitation: The high velocity of the milk in the valve gap causes a local drop in static pressure below the vapor pressure of the liquid, forming vapor bubbles.
When the liquid leaves the gap, the pressure rises rapidly, causing these bubbles to collapse.
The resulting shockwaves generate intense localized energy that disrupts nearby fat globules.
3. Impact: The high-velocity liquid jet exiting the valve gap collides with an impact ring, generating mechanical forces that further break up the fat globules.
Deactivation is not a physical mechanism of particle size reduction.
While homogenization can denature or inactivate some heat-sensitive enzymes (such as lipase, if combined with heat), this is a biochemical effect rather than a mechanical force of homogenization.
Step 3: Final Answer:
Therefore, deactivation is not a physical mechanism of homogenization.
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