In two-stage high-pressure homogenization of fluid food emulsions, the primary function of the second stage valve is to:
Options:
(A) Break fat globules from $100\text{ }\mu\text{m}$ down to $10\text{ }\mu\text{m}$
(B) Disrupt clusters and clumps of fat globules formed after the first stage valve
(C) Pasteurize the milk thermally
(D) Cool the product by expansion
Answer Key:
B
Step-by-Step Solution & Explanation
In a 2-stage homogenizer, the 1st stage provides major cavitation/shear at high pressure ($sim 15 - 20\text{ MPa}$) to break globules. The 2nd stage operates at lower pressure ($sim 3 - 5\text{ MPa}$) to break up clusters/aggregates of newly dispersed globules.