Homogenizer has a wide range of applications, mainly used in biomedicine; 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.
Application of homogenizer 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.
The application of homogenizer in raw milk: Under strong mechanical action of 16.7~20.6MPa, it crushes large fat balls in milk 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.
Application of homogenizer in 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.
Application of Homogenizer 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.
