At the beginning of the short technology that offers both the features and the newness of the technology:

The unit shall consist of a booster hydrodynamic section, passing and coaxial second section with integrated hydrodynamic vortex generator, passing in hydrodynamic turbulence level of the amplifier connected to the input of a high-pressure pump

All homogenized milk in our device is divided into two streams, the first one (60% of the total flow) at a pressure of 3 bar (45 psi) enters booster hydrodynamic section (implemented under the influence of acceleration, Bernoulli law), second (40% of the total flux ) at a pressure of 3 bar (45 psi) enters the coaxial first hydrodynamic second section;

In our device is a dynamic process of successive homogenization of milk flow in the first stage of homogenization on the level of turbulence in the pipeline (such a process no one else, is our basic element of novelty, confirmed in our protective rights to the intellectual property rights), then homogenized milk flow transformed into the vortex tube (built by the vortex generator) and sent to the high-pressure pump (pressure of 2000 to 3000 bar, or 29000-43500 psi) second stage where the dynamic flow homogenization, in which the particle size of the emulsion (milk - an emulsion) is reduced to particles smaller than one micron, i.e. it turns into nano-emulsion;

Homogenization process occurs over a period of time less than 1 second and did not violate any natural and biological interactions in milk

Homogenization process occurs at a stable temperature, or in certain proportions - when the temperature of milk

The whole process of dynamic homogenization occurs through the creation of special turbulent hydrodynamic conditions in the flow of milk without destruction of the biological balance between all its components

Positive differences between our process from the existing:

• The existing technology is not a dynamic stage of homogenization on the level of turbulence and means that current technology does not allow to carry out the process of homogenization in the pipeline;
• A second step we homogenization process takes place under pressure at least twice;
• Have dimensions of the particles (globules) uniform all fat 70-120 nanometers, and has no tendency to stick together, - the current technology size distribution is more than 10 times, - from 2 to 02 microns;
• We have all the processes of homogenization can be carried in the pipeline, such as feeding from tank to dairy processing plant equipment and do not require special production area;
• In this process, the temperature of milk is not increased;
• In this device it is possible to homogenize introduce additional components in milk (eg multivitamins or lysozyme to increase shelf life);
• Our device has minimal dimensions and easier to use, has the best conditions for sterilization;
• On our device can also perform the process of fermentation or during or after homogenization without disturbing parameters homogenized milk;
• Our device is much cheaper than the existing equipment;
• On our device can perform the homogenization process before entering the milk processing equipment for the production of dairy products;

Based on the laws and practices Theory of inventive problems solving and Algorithm of inventive problems solving, performed a structural analysis of the existing technologies today homogenization of milk

It is most likely already have a system that is in contradiction to the application of the homogenization method of exposure to milk high pressure

This is a complete contradiction is expressed in the following adverse events:

• When the pressure is disturbed biological balance between the major components of biological components in the milk
• Homogenization is carried out only during the size reduction of fat globules and does not affect other important biological components

, Does not guarantee complete homogenization dimensional stability and spatial relationships between the fat globules in milk

• Homogenization degrades likely palatability milk, as these qualities are not determined by the size of fat globules
• During the homogenization of milk fever and, if this increase exceeds 40 degrees Centigrade (which is quite likely), then the process of degradation of the individual components of the local milk
• Size distribution of milk fat globules is large enough from 0.2 microns to 2 microns, suggesting that a local connection of smaller particles into larger in areas where the turbulence level during homogenizing was less
• Homogenization under high pressure does not affect the homogeneity of the bulk of the somatic cells in the milk, and they affect the basic consumer taste and quality parameters of milk

Thus, our company can offer the option of homogenization, which excludes the impact of high pressure on milk

The variant with homogenization level of turbulence, which (for example) in the preparation of emulsions of fuel provides the size of water droplets homogeneously distributed in the volume of diesel fuel in the range of 1 micron

It can be assumed that the milk we get the size of the fat globules in the same range

Homogenization of the level of turbulence allows you to:

• To create a uniform background of the somatic cells throughout the volume of processed milk
• Prevent any biological degradation of milk components
• Rule out any mechanical degradation of milk components

-Exclude the slightest increase milk temperature during homogenization

• Eliminate any local neoplasm of biological milk components and fragments thereof (as background turbulence homogeneous throughout the milk)
• Significantly improve the taste of milk
• Uniformly distributed throughout the volume of milk biological contaminants and reduce their impact on the taste of milk (such as Urey, blood)
• To significantly reduce the cost of homogenization
• Significantly reduce the time required for the process of homogenization
• Significantly increased flexibility in the application of the homogenization process further dairies
• To conduct the same, existing today, process equipment manufacturing composite food
• Keep the fermentation process together with the homogenization process, which significantly reduces costs for the production of dairy products, the production of which requires a fermentation process
• To keep all the important essential fatty acid in the final products, which will significantly improve the quality and consumer properties

Identification of the main distinguishing characteristics of an integrated device for activating the fuel mixtures;

1. The device has an integrated character of the combined impact of the fuel mixture and its constituent components

2. The apparatus has several functions successive transformations of the form and properties of the fuel mixture flow, where all stages of these transformations are conducted in the apparatus in a constant state of movement of raw materials and other components of the fuel mixture

3. Device in impact on components of the fuel mixture is able to work both with liquid and gaseous media that is at any moment of the working cycle the device is a simultaneous synchronous effect on the liquid and gaseous components of the fuel mixture, each of the components in turn affects and affect the performance of other components, and the final characteristic of the fuel mixture during its injection into the combustion chamber

4. Effect of activated components in the fuel mixture on its properties and characteristics, the conditions of use and retained its effectiveness after injection into the combustion chamber

5. As additional input, and the gaseous components in the fuel mixture flow through tangential channels to form a vortex effect

6. The device for the integrated activation has 10 consecutive interconnected stages in the transformation of form and the cross-sectional flow of fuel mixture, which only combine to provide the achievement of the goal and attempts to examine each of them separately without a full functional relationship with the rest are wrong

7. Destination device not increase the level of turbulence and complex impact, which includes several key technological methods such as conversion form and the flow characteristics at the inlet, creating a zone of high turbulence and local administration in the zone of the vortex effect by creating additional liquid fuel components then forming a second zone of the same vacuum chamber by introducing the compressed gas stream with a predetermined level of turbulence is generated and the effect of the vortex, which completes the formation of an activated mixture of fuel and ensures its particulate separation after injection into the combustion chamber

8. From the laws of physics it is known that the movement of fluid in the conduit in contact with the walls of the pipe, has developed turbulent structure

9. In the device the process of transforming the flow cross-sectional shape has a goal of converting the flow from a circular shape to a ring that allow a 2.5-fold increase in the contact perimeter, and thus increase the turbulent flow characteristics

10. Since the compressed gas is introduced into the device in the state of development of a turbulent flow and vortex principle, the accumulated kinetic energy and the turbulence in the fuel mixture is increased in a geometrical progression;

11. Since the flow of pressurized gas is introduced into a sealed volume under the initial pressure of 20 atmospheres, and the input to the device forms a local annular zone having the main features effect local vacuum matching, the principle of Bernoulli, air bubbles detached from the flow, and coated with a liquid-fuel mixture, wherein the internal pressure of the bubbles, because the compressed fluid increases, due to the fact that during the pauses between injections, air continues to flow, the amount of bubbles increases, the air pressure therein increases and an unstable mixture formed a turbulent state, which after injection the combustion chamber leads to rupture of the shells and increasing the level of bubble dispersion of the fuel mixture before ignition