High Efficiency Jam Or Milk Homogenizer Machine 10T/H 40KW SUS304

Product Specification

10T/H 40KW SUS304 High Efficiency Homogenizer For Jam Or Milk

10T/H 40KW High Efficiency Homogenizer For Jam From China

Used in biomedicine; food industry; daily chemical care products; paint and ink; nanomaterials; petrochemicals; printing and dyeing auxiliaries; paper industry; pesticides and fertilizers; plastics and rubber; power electronics; other fine chemical industries.
Application of homogenizer in soymilk: Soymilk is pressed out from the slit of the homogenizer valve under high pressure during homogenization. Particles such as fat globules and proteins are miniaturized under the combined action of shear force, impact force and cavitation effect. A homogeneous dispersion is formed. Prevent fat from floating, protein precipitation, increase the gloss of soymilk, and improve the stability of soymilk.
The homogenization effect of soymilk is affected by homogenization pressure. Three factors affect the homogenization temperature and the number of homogenization times. Homogenization pressure is limited by equipment. In the production of soymilk, the pressure of 20~30MPa can be used for homogenization. It is more suitable to control the temperature between 55~65℃ during homogenization. Homogenization times 1 to 2 times.
The homogenization process can be placed before the soymilk sterilization. It can also be placed after sterilization. Both arrangements have their advantages and disadvantages. If homogenization is placed before sterilization, the sterilization process can destroy the homogenization effect to some extent. Soymilk is prone to oil lines. But using this process reduces the chance of contamination after sterilization. Storage security is high. Equipment costs are relatively low. And the homogenized soymilk is not easy to scale when entering the sterilizer. If the homogenization is placed after the sterilization, the above situation is just the opposite.

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.

Package & Shipping

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