OBRABOTKAMETALLOV MATERIAL SCIENCE Том 23 № 3 2021 EQUIPMEN . INSTRUM TS Vol. 7 No. 1 2025 Fig. 12. Cam profile Conclusion The primary objective of this research was to reduce the power consumption of the homogenizer. Using the analytical relationships (1–4) and setting specific numerical values for the cam mechanism parameters, we selected the most efficient pusher motion law in the form of a simple harmonic curve. This law exhibits the minimum velocity values among the considered family of mathematical curves. The amplitude values of the velocity analogs were 0.012 m in the positive region and −0.03 m in the negative region. The pressure angles for this curve do not exceed the permissible value of δ = 30° across the entire studied angle range. The presented torque dependencies on the drive shaft indicate the appropriateness of setting their displacement angles to ψ1 = 170° and ψ2 = 340°. In this configuration, the total torque was 137 N·m, and the power on the drive shaft was P = 2.5 kW, compared to 3.8 kW for the existing design driven by a crank mechanism. This represents a 34 % decrease in power consumption. References 1. Inguva P., Grasselli S., Heng P.W.S. High pressure homogenization –An update on its usage and understanding. Chemical Engineering Research and Design, 2024, vol. 202, pp. 284–302. DOI: 10.1016/j.cherd.2023.12.026. 2. Chen X., Liang L., Xu X. Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization. Trends in Food Science & Technology, 2020, vol. 106, pp. 12–29. DOI: 10.1016/j.tifs.2020.09.032. 3. Chevalier-Lucia D., Picart-Palmade L. High-pressure homogenization in food processing. Green food processing techniques. Ed. by F. Chemat, E. Vorobiev. Elsevier, Academic Press, 2019, pp. 139–157. DOI: 10.1016/ B978-0-12-815353-6.00005-7. 4. Luo D., Fan J., Jin M., Zhang X., Wang J., Rao H., Xue W. The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization. Food Research International, 2024, vol. 194, p. 114913. DOI: 10.1016/j.foodres.2024.114913. 5. Mehmood T., Ahmad A., Ahmed A., Ahmed Z. Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: a response surface methodology approach. Food Chemistry, 2017, vol. 229, pp. 790–796. DOI: 10.1016/j.foodchem.2017.03.023. 6. Ma Z., Zhao Y., Khalid N., Shu G., Neves M.A., Kobayashi I., Nakajima M. Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization. Food Hydrocolloids, 2020, vol. 108, p. 105977. DOI: 10.1016/j.foodhyd.2020.105977.
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