High pressure homogenizer?
A high pressure homogenizer is a modern equipment that is used for the homogenization procedure of different types of materials that incorporate tissues, plants, nutrients, soil, etc. The most recognized type of machine is mortar, which has been used for a long time. State-of-the-art forms of this hardware rely on blender-type instruments.
A high pressure cylinder siphon, the homogenizer is used to break larger particles down to 1 micron in size into fine particles with the help of homogenizing devices. Homogenization has been an old-fashioned modern practice to offer an alternative element in dairy and food companies.
The dairy and food industry uses homogenizer to handle an alternative item for an alternative purpose. For example, in milk, cream, express cream, consolidated milk, a homogenizer is used to prevent the partition of the cream, improve the season, increase the brightening power and increase the consistency. In yogurt, it is used to make a progressively stable gel, in frozen yogurt to prevent fat splitting during freezing, and in powdered whole milk for less free fat splitting.
How does the homogenizer work?
In the homogenization procedure, the breakdown of the fat molecule below 1 µ is completed by going through a restricted cut that is somewhat larger than the size of the globules. The speed in the narrow cut is up to 250 m / s. As a result of the fine cutting and high speed, high shear pressures and micro turbulence occur and therefore the globules begin to break apart.
Homogenization practices
Homogenization is a two-stage process. The first stage includes the decomposition of the particles and the second stage is to avoid the formation of clusters. The pressure used during the homogenization process depends on the characteristics of the product of fat content, viscosity, total solid, etc. Typically, the dairy industry uses a homogenizing pressure of up to 3000 PSI.
Before homogenization, the milk should be heated to a minimum temperature of 70 ° C, to inactivate the lipase enzyme, verify rancidity and obtain maximum homogenization efficiency due to melted fat.
The process of homogenizing fruit juices can be carried out at room temperature, due to the absence of fat globules. Similarly, vegetable fat / palm oil can be taken just above the melting point.
About Goma Engineering Pvt. Limited.
Goma Engineering is the world’s leading manufacturer of high pressure homogenizers for various applications such as milk, improved milk, consolidated milk, shake, chocolate milk, coconut milk, almond milk, soy milk, cream, espresso cream, non-dairy whipped cream, coconut cream. Mixed, Ice Cream, Yogurt, Buttermilk, Lassi, Laban, Engineered Cheddar Cheese, Cream Cheddar Cheese, Liquid Egg, Chocolate Sauce, Ketchup, Ketchup, Seasonal Emulsion, AKD Emulsion, Organic Puree include mango, guava, banana, etc.
We are honored to have state of the art production offices with CE and 3A affirmation. We offer a wide range of homogenizers, from 10 LPH to 20,000 LPH, with a pressure close to 1500 depending on the need and use of our clients.
We have a different R&D approach to building the new era, the effective and exceptionally productive vitality homogenizer. Our R&D approach is perceived and reinforced by the Government of India.