The high-pressure homogenizer is used for viscosities below 02pa.S, a homogenization emulsification of liquid materials (liquid-liquid phase or liquid-solid phase) with a temperature of less than 100 A kind of equipment. Applied to biomedicine;Food industry;Daily care products;Coatings, inks;Nanomaterials;Petrochemical industry;Printing and dyeing auxiliaries;Paper industry;Pesticides and fertilizers;Plastic rubber;Power Electronics;Other fine chemical industries. Especially in the food, chemical, pharmaceutical and other industries, homogenization technology has become the key to improve product quality, such as the homogenization and emulsification process in the production process of dairy, beverage, cosmetics, medicine and other products.
Dairy products mainly include fresh milk, condensed milk, milk powder and some other dairy products, and sweet dairy products contain higher concentrations of this trip, which has high viscosity and can prevent fat from floating. However, there is no added sugar in evaporated dairy products, and the cream layer is easy to appear on the upper part of it for a long time, which can form cream grains due to vibration, which significantly reduces its commodity value. In order to prevent this defect, homogenization must be carried out to make the fat globules smaller and increase their surface area, thereby increasing the casein adsorption capacity on the surface of the fat globules, increasing the specific gravity of the fat globules and reducing the floating capacity, so the fat floating phenomenon can be reduced by homogenization. In other dairy products, such as milk powder processing, the homogenization stage is also carried out. It can be seen that homogenization equipment is widely used in modern dairy production. Under the action of strong machinery, homogenization can make the diameter of the fat globule smaller, so that the product is evenly dispersed in a smaller state, which is easier to be absorbed, improve the digestion and absorption of dairy products, and can also change the product oil slick phenomenon in the sales process to make the product system more stable.
Application of homogenizer in raw milk: under strong mechanical action 167~20.6MPa breaks up the large fat globules in the breast into small fat globules. Disperse evenly and consistently in the milk. It can effectively prevent fat globules from floating. In the production of pasteurized milk. Generally, the position of the homogenizer is in the hot ** section of sterilization. In the production of indirectly heated UHT milk, the homogenizer is positioned before the sterilization. In the production of directly heated UHT milk. The homogenizer is located after sterilization. Therefore, a sterile homogenizer should be used. Homogenization not only prevents the fat globules from floating, but also has some other advantages: the diameter of the homogenized milk fat globules is reduced, which is easy to be digested and absorbed by the human body. Homogenization softens milk protein clots. Improves digestion and absorption, and in enzymatic cheese production, homogenization results in faster milk coagulation and more consistent flavor of dairy products.
Preheating is required before homogenization. Up to 60 65, the homogenization method generally adopts the two-stage formula, that is, the section homogenization uses a higher pressure (167~20.6 MPa), the aim is to break up the fat globules, and the second segment is homogenized using low pressure (34~4.9MPa), the purpose is to disperse the small fat globules that have been broken and prevent adhesions.
Application of homogenizer in soybean milk: during homogenization, soybean milk is pressed out from the slit of the homogenization valve under high pressure. Fat globules, proteins and other particles are miniaturized under the combined action of shear force, impact force and cavitation effect. Homogeneous dispersions are formed. Prevent fat from floating, protein precipitation, increase the gloss of soymilk, and improve the stability of soymilk.
The homogenization effect of soy milk is subject to homogenization pressure. Homogenization temperature and homogenization times are affected by three factors. The homogenization pressure is limited by the equipment. In the production of soy milk, a pressure of 20 to 30 MPa can be used for homogenization. When homogenizing, the temperature is generally controlled between 55 and 65, which is more suitable. Homogenization times 1 2 times.
The homogenization process can be placed before the soy milk is sterilized. It can also be placed after sterilization. Both arrangements have their own advantages and disadvantages, homogenization is placed before sterilization, and the sterilization process can destroy the homogenization effect to some extent. Soy milk is prone to oil lines. However, the use of this process reduces the chance of contamination after sterilization. The security of storage is high. The cost of the equipment is relatively low. And after homogenized soybean milk, it is not easy to scale when it enters the sterilizer. If the homogenization is placed after sterilization, the opposite is true.
Application of homogenizer in citrus juice: After centrifugal separation, the pulp particles of citrus juice have been fairly homogenized. To make the particles more miniaturized. After centrifugation, it can be homogenized with a homogenizer with a pressure of 20 to 35 MPa.
The application of homogenizer in peach pulp juice drink: the homogenization pressure of 25 35MPa is adopted. Enhance the affinity between pectin and fruit juice, improve the stability of fruit juice, reduce the particle size and density difference between particles, prevent slurry stratification and precipitation, and make the tissue uniform viscous and delicate taste.