High shear homogenizerStable operation, low noise, easy cleaning, flexible maneuverability, can be used continuously, and can achieve ultra-fine dispersion and emulsification of materials. Widely applicable to emulsification, homogenization, and dispersion in industrial production. It can refine and mix the material and liquid under the triple action of squeezing, strong impact, and pressure loss expansion. This device is for food dairy. Important equipment for industries such as beverages. Homogenizing various dairy beverages such as milk and soy milk under high pressure can significantly refine the fat globules in the dairy liquid, making the products easy to digest and absorb after consumption, and improving their value.

The wide application of high shear homogenizer:

Food industry; Daily care products; Paint and ink; nanometer material; Petrochemical industry; Printing and dyeing auxiliaries; Paper industry; Pesticides and fertilizers; Plastic rubber; Power electronics; Other fine chemical industries.

High shear homogenizerApplication in soy milk: During homogenization, soy milk is squeezed out from the narrow slit of the homogenization valve under high pressure. Under the combined action of shear force, impact force, and void effect, particles such as fat globules and proteins undergo refinement. Form a uniform dispersion. Preventing fat from floating and protein from settling, increasing the glossiness of soy milk, and improving its stability.

The homogenization effect of soy milk is affected by homogenization pressure. The homogenization temperature and homogenization times are influenced by three factors. Homogeneous pressure is limited by equipment. Homogenization can be carried out at a pressure of 20-30 MPa in soy milk production. It is generally suitable to control the temperature between 55~65 ℃ during homogenization. Homogenize 1-2 times.

The homogenization process can be carried out before the sterilization of soy milk. It can also be placed after sterilization. Both arrangements have their own advantages and disadvantages. If homogenization is placed before sterilization, the sterilization process can to some extent disrupt the homogenization effect. Soy milk is prone to oil streaks. But using this process reduces the chance of contamination after sterilization. The safety of storage is relatively high. The equipment cost is relatively low. And the homogenized soy milk is less prone to scaling when entering the sterilization machine. If homogenization is placed after sterilization, the above situation is exactly the opposite.

High shear homogenizerIn the application of raw milk: Under strong mechanical action of 16.7~20.6MPa, large fat balls in milk are broken into small fat balls. Make it evenly and uniformly dispersed in the milk. It can effectively prevent fat globules from floating up. In the production of pasteurized milk. The general position of the homogenizer is in the sterilization heat recovery section. In the production of indirectly heated ultra-high temperature sterilized milk, the homogenizer is located before sterilization. In the production of directly heated ultra-high temperature sterilized milk. The homogenizer is located after sterilization. Therefore, a sterile homogenizer should be used. Homogenization not only prevents fat globules from floating, but also has other advantages: the diameter of milk fat globules after homogenization is reduced, making them easy to digest and absorb by the human body. Homogenization softens milk protein clots. Promoting digestion and absorption, homogenization can accelerate milk coagulation and make dairy products more consistent in enzymatic cheese production. Preheating is required before homogenization. When reaching 60-65 ℃, the homogenization method generally adopts a two-stage approach, where the first stage uses a higher pressure of 16.7-20.6MPa to crush the fat balls, and the second stage uses low pressure (3.4-4.9MPa) to disperse the already broken small fat balls and prevent adhesion.

High shear homogenizerIn the application of citrus juice: After centrifugal separation, the pulp particles of citrus juice have become quite uniform. To further refine the particles. After centrifugation, homogenization can be carried out using a homogenizer at a pressure of 20-35 MPa.

High shear homogenizerApplication in Peach Fruit Juice Beverage: Using a homogenization pressure of 25-35MPa. Enhance the affinity between pectin and fruit juice, while improving the stability of fruit juice, reducing the particle size and density difference between particles, preventing the separation and precipitation of the slurry, and making the tissue uniformly viscous with a delicate taste.