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It is a superfine emulsion homogenization equipment, providing products significantly the inherent quality and appearance. - details see: https://www.machineto.com/high-pressure-homogenizer-dairy-equipment-10026360

High Pressure Homogenizer (Dairy equipment)

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. This process sets ultrasonic mill, colloid mill, ball mill, jet principle and other functions in one machine. 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.

For milk, soy milk and other dairy production, the liquid fat dairy products can significantly refined the ball, making it easy digestion and absorption after eating products to improve the food value.

For the production of ice cream and other products, can improve the fineness of feed solution and porosity, making it the intrinsic quality has improved significantly.

Used for juice, sauce and other production fluids, can serve to prevent or reduce the liquid in the layer, the role of improving the appearance of solid to liquid to make it more vivid color, smell degrees thicker, more alcohol taste.

Technical parameters:

Rated Pressure	25-100Mpa	Flow	0.2-12t/h
Medium viscosity	<=0.2Pa.s	Medium temperature	<80oC
Ring temperature	<150oC	Particle Size	0.1-0.2Micron
Motor power	1.1-110kw		Average<1Micron
Flow medium parts	304, 316L	Homogenizing valve material	Stellite
Noise	<=80db	Medium	Liquid state (milk, juice, oil, etc.)

Homogenization pressure of various materials used for:

For reference only
Fresh milk	≤20Mpa	Organic Pigments	≤90Mpa
Fancy milk	≤40Mpa	Dye	≤90Mpa
Juice drink	≤30Mpa	Yeast	≤90Mpa
Plant protein drink	≤45Mpa	Fat milk	≤100Mpa

The higher the pressure the finer the material the more uniform particle size, 30MPA the following models, mainly for liquid - liquid emulsification. Pressure of 30MPA above, on the liquid - solid dispersion of liquid into play when the pressure most of the material up to 60MPA reach 2μm particle size less than when the material reaches 80MPA more obvious when the role is mainly used for ultrafine particles broken Materials to achieve the following general 1μm. As to 100MPA above, can be produced more subtle particles, some of the material particles after repeated high pressure homogenization, 0.1-0.5μm can be prepared the following nano-grain materials.

Overall structure

Homogenizer head structure