60 MPa 30L/H High Pressure Lab Homogenizer

• Process: Homogenize
• Certification: CE, ISO9001
• Automatic Grade: Manual
• Application: Milk
• Customized: Non-Customized
• Homogenizer Flow Rate: 30L/H
• Model NO.: Lab Homogenizer series
• Max Working Pressure: 40MPa
• Rated Pressure: 35MPa
• Power: 2.2kw
• Power Supply: 220V 60Hz 3phase / 380V 50Hz 3phase
• Dimension: 700×350×1000
• Usage: Juice, Milk, Cream, Syrup, Cosmetic
• Transport Package: Wooden / Nylon
• Specification: 30L/H ~ 2T/H 25Mpa~100Mpa, two stage homogenizer
• Origin: China
• HS Code: 8479820090
• Production Capacity: 2000PCS Every Season

Product Description

Homogenization Definition
Homogenization is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion (an emulsion is a type of colloid, which is a substance microscopically dispersed throughout another substance; when both the dispersed and the continuous substances are liquids, the colloid is called an emulsion). Sometimes two types of homogenization are distinguished: primary homogenization, when the emulsion is created directly from separate liquids; and secondary homogenization, when the emulsion is created by the reduction in size of droplets in an existing emulsion.^[3] Homogenization is achieved by a mechanical device called a homogenizer.


Homogenizer Application
One of the oldest applications of homogenization is in milk processing. It is normally preceded by "standardization" (the mixing of several different milking herds and/or dairies to produce a more consistent raw milk prior to processing and to prevent, reduce and delay natural separation of cream from the rest of the emulsion). The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification.


Homogenize Methods
Use Homogenizing valve, a method to homogenize at high pressure.
Milk homogenization is accomplished by mixing massive amounts of harvested milk to create a constant, then forcing the milk at high pressure through small holes. Yet another method of homogenization uses extruders, hammermills, or colloid mills to mill (grind) solids. Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration.
Another application of homogenization is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.
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