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Application industries of homogenizers
Release time：
2025-04-14
Homogenizers are used in biomedical, food, daily chemical products, paint and ink, nanomaterials, petrochemical products, textile auxiliaries, papermaking, pesticides and fertilizers, plastics and rubber, power electronics, and other fine chemical industries.
Homogenizers are used in biomedical, food, daily chemical, paint and ink, nanomaterial, petrochemical, printing and dyeing auxiliaries, papermaking, pesticide and fertilizer, plastic and rubber, power electronics, and other fine chemical industries.
Application of homogenizers in soy milk:
1. During homogenization, soy milk is forced through a narrow slit in the homogenizing valve under high pressure. Under the combined action of shear force, impact force, and cavitation force, fat globules and protein particles are reduced in size, forming a uniformly dispersed system. This prevents fat from rising to the surface and proteins from precipitating, increasing the gloss and stability of the soy milk.
2. Homogenization pressure affects the homogenization effect of soy milk. Three factors influence homogenization temperature and the number of homogenization passes. Homogenization pressure is limited by the equipment. In soy milk production, the homogenization pressure can be 20-30 MPa. The temperature during homogenization can be controlled at 55-65 ℃. The number of homogenization passes is 1-2.
3. Soy milk can be homogenized before sterilization or after sterilization. Both arrangements have advantages and disadvantages. If homogenization is performed before sterilization, the sterilization process may to some extent destroy the homogenization effect, and the soy milk may show oil streaks. However, this process reduces the chance of post-sterilization contamination, resulting in higher storage safety and lower equipment costs. Homogenized soy milk is also less prone to scaling in the sterilizer. If homogenization is performed after sterilization, the opposite is true.
Application of homogenizers in raw milk:
1. Under the strong action of 16.7 ~ 20.6 MPa, large fat globules in milk are broken down into smaller fat globules, uniformly dispersed in the milk, effectively preventing fat globule floating. In pasteurization and milk production, the homogenizer is usually located in the first heat recovery section of sterilization. In indirect heating UHT milk production, the homogenizer is located before sterilization. In direct heating UHT milk production, the homogenizer is placed after sterilization. Therefore, a sterile homogenizer should be used.
2. Preheating before homogenization. When the temperature reaches 60-65 °C, two-stage homogenization is generally used: the first stage is high-pressure homogenization (16.7 ~ 20.6 MPa) to break down fat globules, and the second stage is low-pressure homogenization (3.4 ~ 4.9 MPa) to prevent agglomeration.
Application of homogenizers in citrus juice: After centrifugation, the pulp particles in citrus juice are homogenized evenly. To further refine the particles, a homogenizer can be used after centrifugation at a pressure of 20-35 MPa.
Application of homogenizers in peach juice drinks: The homogenization pressure is 25-35 MPa. This enhances the affinity between pectin and juice, improves juice stability, reduces differences in particle size and density, prevents pulp layering and sedimentation, resulting in a uniform, viscous texture and a smooth taste.
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