Intermittent high-shear dispersion emulsion homogenizer is a high-speed stable rotation of the rotor, forming comprehensive kinetic energy efficiency such as high frequency, strong circumferential tangential velocity and angular velocity.
Under the action of the stator, hydraulic shearing, friction, centrifugal extrusion, liquid flow collision and other strong reciprocating comprehensive effects are formed in a reasonable narrow gap between the stator and the rotor, and the materials are circulated in the container to carry out the above working process, and finally the product is obtained.
Extended data:
First, the characteristics of homogenizer
1, stable operation, low noise, convenient and flexible cleaning, continuous use, ultra-fine dispersion and emulsification of materials. Can be widely applied to emulsification, homogenization and dispersion in industrial production.
2. The feed liquid is refined and mixed under the triple action of extrusion, strong impact and pressure loss expansion. This equipment is an important equipment in food, dairy, beverage and other industries.
3. Homogenizing milk drinks such as milk and soybean milk under high pressure can significantly refine the fat globules in the emulsion, make the product easy to digest and absorb after eating, and improve the use value.
4. It can be used in the production of ice cream and other products, which can improve the fineness and porosity of feed liquid and obviously improve its internal texture.
5. Used for producing emulsion, adhesive, fruit juice, slurry, etc. It can prevent or reduce the delamination of feed liquid, improve the appearance of feed liquid and make it more colorful, fragrant and mellow.
Second, the application industry.
Used in biomedicine; Food industry; Daily care products; Paint ink; Nanomaterials; Petrochemical industry; Printing and dyeing auxiliaries; Paper industry; Pesticides and fertilizers; Plastic rubber; Power electronics; Other fine chemicals.
Application of 1. homogenizer in soybean milk;
In the homogenization process, soybean milk is pressed out from the gap of the homogenization valve under high pressure. Particles such as fat globules and protein are micronized under the combined action of shear force, impact force and cavity effect. Forming a uniform dispersion. Prevent fat floating and protein precipitation, increase the luster of soybean milk and improve the stability of soybean milk.
2. Application of homogenizer in raw milk;
Under the strong mechanical action, the large fat globules in milk are broken into small fat globules at the pressure of 16.7~20.6MPa, so that they are uniformly dispersed in milk. Can effectively prevent fat globules from floating. In the production of pasteurized milk.
Generally, the homogenizer is located in the first heat recovery section of sterilization. In the production of indirectly heated ultra-high temperature sterilized milk, the homogenizer is located before sterilization. In the production of directly heated ultra-high temperature sterilized milk.
The homogenizer is located after sterilization. Therefore, a sterile homogenizer should be used. Homogenization can not only prevent fat globules from floating, but also has some other advantages: the diameter of homogenized milk fat globules is reduced, which is easy to be digested and absorbed by human body.
Homogenization softens milk protein clots. Promote digestion and absorption. In the production of enzyme cheese, homogenization can accelerate the coagulation of milk and make the flavor of dairy products more consistent.
3. Application of homogenizer in citrus juice;
After centrifugal separation, the pulp particles of citrus juice have been quite uniform. So as to further refine the particles. After centrifugation, it can be homogenized with a homogenizer under the pressure of 20~35MPa.
References:
Baidu encyclopedia-homogenizer