The paper deals with the possibility of determining homogenization degree of milk and dairy products using ultrasonic vibrations absorption spectra. Advantages of this method application in automated manufacturing systems were examined. Theoretical background of the method, as well as the possibility of determining the distribution of the fat globules in milk, depending on their sizes were substantiated. We derived mathematical equations, showing the relationship between the homogenization degree of dairy products and the acoustic properties of the medium, such as the propagation velocity of ultrasonic vibrations in the medium tested and the absorption coefficient in the medium at a specific frequency of the ultrasonic impact and medium temperature. It was shown that the measurement of the propagation of the milk acoustic properties in frequency, evaluation of their density function of the relaxation times spectrum, and then from the relaxation times to the particles masses allow operational control of the fat globules masses distribution in fractions. Theoretical studies were confirmed by experimental research carrying out whose results demonstrate clearly the dependence of absorption degree of ultrasonic vibrations on the degree of milk homogenization. The dependence between the estimates of the relaxation spectra and the first two moments of the statistical distribution of milk fat globules, which demonstrated their relationship was studied. Possible improvements the method under consideration to increase the reliability of the results obtained were proposed.

dairy products, dairy products homogenization, acoustic properties, mass distribution, homogenization degree, fat globules, ultrasonic vibrations absorption

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