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| THE CONCEPT OF HIGH PRESSURE HOMOGENISING |
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High pressure homogenising means
granulating initial coarse emulsion or suspension
into particles, thus stabilising and upgrading the
products quality.
As shown in food and dairy products, it makes products
safe and durable also improving digestion and tastes.
Homogenisng is done through the plunger operation
which generates high pressure and makes fluid pass
into small gaps through valve, consequently, the
fluid is granulated into particles through cavitations,
turbulence, and shearing force.
Barometer required in the homogenising process is
varied according to products. Medicine, dye, surfactant,
silicone and etc require 1000bar at its maximum.
Grease, ink, cosmetics, resin, paper additive and
film for packing require about 350 bar.
Chocolate, mayonnaise 250 bar and milk, soybean
milk, juice, yogurt and cream 150 bar respectively. |
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| HOMOGENISING & STERILIZING SYSTEM |
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