What Is a Homogenizer?

The homogenizer is mainly used for tissue dispersion in the biotechnology field, sample preparation in the pharmaceutical field, enzyme treatment in the food industry, pesticide residues in food and veterinary drug residue detection, and in the pharmaceutical industry, cosmetics industry, paint industry and petrochemical industry. The homogenizer adopts a stainless steel system, which can effectively separate the surface of the protective body sample and the homogeneous microorganisms contained in the sample. The sample is packed in a disposable sterile homogenous bag without contact with the instrument, which meets fast, accurate and repeatable results. Good request.

Homogenizer

The homogenizer is a device for homogenizing / emulsifying liquid materials (liquid-liquid phase or liquid-solid phase) with viscosity below 0.2Pa.s and temperature below 100 ° C. It is mainly used in food or chemical industry. Industries, such as: homogenization and emulsification processes in the production of dairy products, beverages, cosmetics, pharmaceuticals and other products.

Application of homogenizer in food processing: The homogenizer in food processing refers to the material's material liquid under the triple action of extrusion, strong impact and pressure loss expansion, so that the material can be more uniform Mixing with each other, such as the use of homogenizers in milk processing, makes the fat in milk broken more fine, so that the entire product system is more stable. The milk will look whiter. Homogenization is mainly performed by a homogenizer. It is an important processing equipment for the food, dairy, and beverage industries.

Working principle of homogenizer :

The rotor and stator are precisely matched. The working head (manufactured by the rotor and the stator forging) has a claw structure. It has two-way suction and high shear efficiency.

Intermittent high-shear dispersing emulsification homogenizer uses high-speed, stable rotation of the rotor to form high-frequency, strong circumferential tangential velocity, angular velocity and other comprehensive kinetic energy.

Efficiency; under the action of the stator, a strong, reciprocating hydraulic shear, friction, centrifugal extrusion, liquid flow collision and other comprehensive effects are formed in the reasonable narrow gap between the stator and the rotor. Get the product.

Features of homogenizer :

· Stable operation, low noise, convenient cleaning, flexible operation, continuous use, ultra-fine dispersion and emulsification of materials. Can be widely used in industrial production for emulsification, homogenization and dispersion.

· It can make the material liquid be refined and mixed under the triple action of extrusion research, strong impact and pressure loss expansion. This equipment is an important equipment for food, dairy and beverage industries.

· Homogenization of various types of dairy beverages such as milk and soy milk under high pressure can significantly refine the fat globules in the dairy solution, make the products easy to digest and absorb after consumption, and increase the use value.

· In the production of ice cream and other products, it can improve the cleanliness and porosity of the material liquid, so that its internal texture is significantly improved.

· Used in the production of emulsions, glues, juices, slurries, etc., can prevent or reduce the scoring layer of the liquid, improve the appearance of the liquid, make the color more bright, the aroma is stronger, the taste is more mellow.

Application industry of homogenizer

Used in biomedicine; food industry; daily care products; coatings and inks; nanomaterials; petrochemical industry; 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 extruded from the slit of the homogenizing valve under high pressure during homogenization. Particles such as fat globules and proteins are refined under the combined action of shear force, impact force, and cavitation effect. A homogeneous dispersion was formed. Prevent fat from floating, protein precipitation, increase the gloss of soy milk, and improve the stability of soy milk.

The homogenizing effect of soymilk is subject to homogenizing pressure. Three factors affect the homogenization temperature and the number of homogenizations. Homogeneous pressure is limited by the equipment. Soymilk production can be homogenized with a pressure of 20 ~ 30MPa. It is more suitable to control the temperature between 55 ~ 65 during homogenization. Homogenization times 1 ~ 2 times.

The homogenization process can be placed before soymilk sterilization. Can also be placed after sterilization. Both arrangements have their advantages and disadvantages. If homogeneity is placed before sterilization, the sterilization process can destroy the homogeneity effect to some extent. Soymilk is prone to oil lines. But using this process reduces the chance of contamination after sterilization. High storage safety. Equipment costs are relatively low. And after the homogenized soybean milk enters the sterilizer, it is not easy to scale. If homogenization is left after sterilization, the above situation is just the opposite.

Application of homogenizer in raw milk: Under the strong mechanical action, 16.7 ~ 20.6MPa will break the large fat balls in milk into small fat balls. Make it evenly and uniformly dispersed in the milk. Can effectively prevent fat balls from floating. In the production of pasteurized milk. Generally, the position of the homogenizer is in the first heat recovery stage of sterilization. In the production of indirectly heated UHT milk, the homogenizer is located before sterilization. In the production of directly heated UHT milk. The homogenizer is located after sterilization. Therefore, a sterile homogenizer should be used. Homogenization can not only prevent fat globules from floating up, but also has other advantages: the diameter of the milk fat globules after homogenization is reduced, and it is easily digested and absorbed by the human body. Homogenization softens the milk protein clot. Promote digestion and absorption. In the production of enzyme cheese, homogenization can speed up milk coagulation and make milk products more consistent in flavor.

Pre-heating is required before homogenization. It can reach 60 ~ 65 . The homogenization method generally adopts two-stage method, that is, the first stage of homogenization uses a higher pressure (16.7 ~ 20.6MPa), the purpose is to break down the fat globules, and the second stage of homogenization uses low pressure (3.4 ~ 4.9). MPa), the purpose is to disperse the broken small fat globules and prevent blocking.

Application of homogenizer in citrus juice: After citrus juice is separated by centrifugation, its pulp particles are quite uniform. To further refine the particles. After centrifugation, a homogenizer can be used to homogenize with a pressure of 20 ~ 35MPa.

Application of homogenizer in peach fruit juice drink: using a homogenizing pressure of 25 ~ 35MPa. Enhance the affinity of pectin and fruit juice, at the same time, improve the stability of fruit juice, reduce the particle size and density difference between particles, prevent the layered sedimentation of the slurry, and make the tissue uniform and thick, and the taste is delicate.

How to buy:

1.Minimum trial quantity: The smaller the better, the less material can be saved. At present, the raw materials of certain drugs reach several thousand yuan / gram. Of course, the user hopes to complete a homogeneous experiment with a minimum of materials. And the experiment is a repeated process. The larger the minimum sample amount, the more material is wasted.

2. Homogeneous pressure: Not the higher the pressure, the better. For general materials, first: in a sense, the higher the pressure, the smaller the particle size of the material can be processed; second, the higher the pressure, the more types of materials can be processed, for example, some liquids Emulsions only need to be homogenized to below 100nm at 15000psi, and some pharmaceuticals, foods, especially suspensions with a certain amount of solid particles in the liquid, then at least 26,000psi can be used to achieve nanoscale. However, it is not excluded that some materials will agglomerate under high pressure.

3. Processing effect: Of course, the user wants the materials to be made. One is to be able to reach the nanometer level, and the other is that at the same time, the distribution is very uniform, and some particles are already dozens of nanometers, and some are Micron level.

In order to solve this problem, users are advised to ask the manufacturer to equip the nano-scale filter extruder device when purchasing the homogenizer, preferably the on-line extruder. Offline extrusion is troublesome.

4. Cleaning and sterilization: The imported high-pressure homogenizer is very convenient for cleaning and sterilization. It is recommended that you consider cleaning and sterilization online.

5. Not to consider from the noise, safety, and the number of users in China. From the user list, you can determine whether a device is selling well. The more well-known users, the better the quality of this device.

6. The manufacturers of homogenizers generally say that their equipment is good, and it is recommended that they provide users with a list of users and the related results and papers.

By examining the above aspects, you can compare many aspects of high-pressure homogenizer equipment, so you can decide which equipment you need most.

1.Rated pressure

Rated pressure range 0-150Mpa (0-20000psi)

2.Rated flow

3.Rated frequency

Rated plunger frequency> 30 times / minute, without booster, more common in most European, Canadian and domestic homogenizer series

4. Cooling system

5.Control system

6, weight and dimensions