Preferred Homogenization pressure is _______(a) 5- 15 MPa(b) 10-25 MPa(c) 25- 50 MPa(d) 60-70 MPaThis question was addressed to me at a job interview.This interesting question is from Homogenizer topic in chapter Building Blocks of Dairy Processing of Dairy Engineering

Preferred Homogenization pressure is _______(a) 5- 15 MPa(b) 10-25 MPa

1.	Preferred Homogenization pressure is _______(a) 5- 15 MPa(b) 10-25 MPa(c) 25- 50 MPa(d) 60-70 MPaThis question was addressed to me at a job interview.This interesting question is from Homogenizer topic in chapter Building Blocks of Dairy Processing of Dairy Engineering
Answer» Right answer is (b) 10-25 MPa The best I can explain: Homogenization pressure is between 10 and 25 MPa (100 – 250 bar), depending on the PRODUCT. High-pressure homogenisation procedures cause the formation of SMALL fat globules.

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Preferred Homogenization pressure is _______(a) 5- 15 MPa(b) 10-25 MPa(c) 25- 50 MPa(d) 60-70 MPaThis question was addressed to me at a job interview.This interesting question is from Homogenizer topic in chapter Building Blocks of Dairy Processing of Dairy Engineering

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