Question Bank • QB_DFE_EXP_066 NAT • 2 Marks

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Homogenization

Question Statement:

According to Stokes' law of gravitational creaming $v = \frac{g d^2 (\rho_s - \rho_f)}{18 \mu}$, reducing the average fat globule diameter in whole milk from $4\text{ }\mu\text{m}$ to $1\text{ }\mu\text{m}$ by high-pressure homogenization reduces the creaming velocity by a factor of:

Answer Key:

16

Step-by-Step Solution & Explanation

Stokes' creaming velocity is directly proportional to the square of globule diameter: $v \propto d^2$ $\frac{v_1}{v_2} = \left(\frac{d_1}{d_2}\right)^2 = \left(\frac{4}{1}\right)^2 = 16.0$
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