High pressure homogenizer?
A high pressure homogenizer is a modern equipment used for the process of homogenization of different types of materials including tissues, plants, nutrients, soil, etc. The most widely recognized type of machine is the mortar and pestle, which has been in use for a long time. The cutting edge forms of this hardware depend on the type of blender instruments.
A high pressure cylinder siphon, the homogenizer is used to break larger particles with a size of up to 1 micron into fine particles with the help of the homogenizing devices. Homogenization has been an outdated modern practice to offer an alternative product in the dairy and food businesses.
The dairy and food industry uses the homogenizer to handle an alternate item for an alternate purpose. For example, in milk, cream, coffee cream, consolidated milk, a homogenizer is used to prevent partitioning of the cream, improve seasoning, increase rinse power, and increase consistency. In yogurt, it is used to make an increasingly stable gel, in frozen yogurt to prevent fat splitting during freezing, and in whole milk powder to reduce free fat splitting.
How does homogenization work?
In the homogenization process, the breakdown of the fat molecule below 1 µ is completed by a restricted cut that is somewhat larger than the measurement of the globules. The speed in the narrow cut is up to 250 m/s. As a result of the thin cut and high speed, high shear pressure and microturbulence are generated and thus the globules begin to break.
Internship in Homogenization
Homogenization is a two-stage process. The first first stage includes breaking down the particles and the second stage is to prevent clumping. The pressure used during the homogenization process depends on the characteristics of the product of fat content, viscosity, total solids, 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, in order to inactivate the lipase enzyme, check rancidity and obtain maximum homogenization efficiency due to the melted fat.
The fruit juice homogenization process can be carried out at room temperature, due to the absence of fat globules. Similarly, vegetable shortening/palm oil can be taken just above melting point.
About Goma Engineering SA Limited.
Goma Engineering is the world’s leading manufacturer of high pressure homogenizers for various applications such as milk, enhanced milk, consolidated milk, milkshakes, chocolate milk, coconut milk, almond milk, soy milk, creamer, espresso creamer, creamer Non-Dairy Whipped Cream, Coconut Cream, Ice Cream Mix, Yogurt, Buttermilk, Lassi, Laban, Handled Cheddar, Cream Cheddar, Fluid Egg, Chocolate Sauce, Ketchup, Tomato Ketchup, Seasonal Emulsion, Emulsion AKD, organic product puree including mango, guava, banana, etc.
We are honored with state-of-the-art production offices with the affirmation as CE and 3A. We offer a wide range of homogenizers, from 10 LPH to 20,000 LPH, with a pressure close to 1,500 depending on the need and use of our customers.
We have a different R&D approach to build the new age, vitality efficient and exceptionally productive homogenizer. Our R&D approach is perceived and reinforced by the Government of India.