2000L/H Capacity High Shear Homogenizer For Milk Drinks From China

The application of homogenizer in raw milk:

under the action of strong mechanical force 16.7~20.6MPa, the large fat globules in the milk are broken into small fat globules. Disperse evenly in the milk. It can effectively prevent fat globules from floating. in the production of pasteurized milk. Generally, the location of the homogenizer is in the first heat recovery section of sterilization. In indirect heated UHT milk production, the homogenizer is located before the sterilization. In direct heated UHT milk production. The homogenizer is located after sterilization. Therefore a sterile homogenizer should be used. Homogenization can not only prevent the fat globules from floating, but also has some other advantages: the diameter of the milk fat globules after homogenization is reduced, which is easy to be digested and absorbed by the human body. Homogenization softens the milk protein curd. Promote digestion and absorption. In the production of enzymatic cheese, homogenization can accelerate the coagulation of milk and make the flavor of dairy products more consistent.
Preheating is required before homogenization. When the temperature reaches 60~65℃, the homogenization method generally adopts a two-stage type, that is, the first stage of homogenization uses a higher pressure (16.7~20.6MPa), the purpose is to break the fat globules, and the second stage of homogenization uses a low pressure (3.4~4.9MPa) MPa), the purpose is to disperse the broken small fat globules and prevent adhesion.

Homogenizer is a kind of equipment used to homogenize and emulsify liquid materials (liquid-liquid phase or liquid-solid phase) with viscosity lower than 0.2Pa.s and temperature ≤85℃. Mainly used in food or chemical industry , such as:

homogenization and emulsification in the production process of dairy products, beverages, cosmetics, pharmaceuticals and other products. Application of homogenizer in food processing: Homogenizer in food processing refers to refining the material under the triple action of extrusion, strong impact and pressure loss expansion, so that the material can be More uniform mixing, such as the use of a homogenizer in dairy processing to break down the fat in the milk more finely, so that the entire product system is more stable. Milk will look whiter. Homogenization is mainly carried out by a homogenizer. It is an important processing equipment in the food, dairy and beverage industries.

Homogenizer Features:

TECHNICAL DATA SHEET

Equipment Description:

The machine is made up of the foundation, motor, gearbox, high pressure pump and
homogenizing component etc..
Main applications:
(1) cell disruption, process new products, or harvesting the intracellular products;
(2) subdividing the particles or droplets present in fluids into very smallest sizes ( submicron ) and creating a stable dispersions and emulsions;
(3) homogenizing many other products;
Widely applied in fields of food, genetic engineering, chemical industry, pharmacy etc.

Working Principle:
when product is flowing through the adjustable valve ,the particles or droplets present in mixed
fluids with high pressure will be subdivided into the very smallest sizes (diameter Φ=0.1~0.2 um,
average Φ ≤1um ) because of pressure decrease, expansion, explosion, cutting and high-speed
impacting etc., then the emulsions or dispersions could be produced. This process refer to the
following Fig.
Through homogenizing the stability, easy-absorb, long-life, taste and color etc. of product could be
realized.

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