Homogenizer is a kind of equipment, wich make a mixture of two or more substance mixed equally. It could improve the stability
of the liquid and taste. Homogenized liquid is more smooth and more easily digestible. The homogenizer could be used for milk,ice cream, fruit, herb drink and so on.
Milk homogenizer pressure through an adjustable current-limiting gap process, the formation of loss of pressure expansion, explosion, shear, combined effect of high-speed collision, the particles and liquid droplets shatter into very small size, while creating an ideal solution or dispersion of emulsion. Product stability, consistency, mixed, and easy absorption, nutritional value, shelf life, flavor, color, security activities are realized in the homogeneous process. Widely used in food, dairy, beverage, pharmaceutical, fine chemicals and bio-technology and other fields of production, scientific research and technological development
Max working pressure
380V, 50Hz, 3phase or customerized
2 stage homogenizing, 3 plunger pistons
Why is milk homogenized?
Milk is a combination of fats, proteins, and water. When raw milk is left to stand for any length of time, the fat molecules typically float to the top. This creates a layer of cream that many farmers and raw milk aficionados use as a measure of the milk’s quality: the thicker the cream, the better the milk. Many find the separation distasteful, however, if not an impediment to actually drinking the liquid.
Liquid must be filtered by 80 mesh filter net before entering our homogenizer.
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