The Use of Homogenizers in the Food Industry

Today, the food processing industry uses a wide variety of high tech equipment in the processing and production of food and beverages. The benefits of using homogenizers are widely known throughout the food industry. The process of converting two separate immiscible liquids into an emulsion, or of reducing the size of the droplets in a preexisting emulsion, is known as homogenization. Homogenizers provide a more stable product, reduce the use of additives, provide a better shelf life, and give manufacturers the ability to perfect the composition of their products.

The process of homogenization allows the reduction and standardization of the particle size of fluid products such as in the making of sauces, fruit juices, beverages, flavors and more, under conditions of intense pressure, shear, turbulence, and acceleration to make them more stable and have an improved taste and texture. This process is achieved by forcing the product through a homogenizing valve at extreme pressure. Depending on the application, liquid products with suspended particles of varying sizes are processed through a high pressure homogenizer to obtain homogeneous micronized particles that normally range from 0.4 to 1 micron.

High-pressure homogenization is an essential sanitary process stage in the treatment of dairy, food, food ingredients, nutritional products, and much more. The mechanical devices known as homogenizers give manufacturers the technological support for dynamic high pressure homogenization. In the food industry, this process subjects the liquid to intense mechanical agitation. Manufacturers have custom engineered solutions and special versions for specific applications available to them that will meet their specific product needs. As well, these Homogenizers meet the requirements for any industry application.

Homogenization is often essential in preparing foods and is quite often used in the production of dairy and food products such as pastes, oils, animal fats, syrups, milk concentrates, puddings, purees, butters, baby foods, and much more. The actual composition of the product will vary according to the amount of pressure and the type of product. The general rule of thumb is the higher the processing pressure, the smaller the particles that are produced.

The fluid mechanical process known as homogenization involves the use of mechanical device homogenizers for the subdivision of droplets or particles into micron sizes to produce a stable emulsion or dispersion for further processing. After the process of homogenization is complete, the particles are a uniform size which normally ranges from 0.2 to 2 micron, depending on the operating pressure. Homogenizers have a reliable and proven design. For instance, they have accessible packing for simpler and quicker maintenance and they offer pneumatically controlled homogenizing valves.

Homogenizers are engineered to be completely reliable to minimize maintenance servicing and down time. Homogenizers are vital to any manufacturer in the food industry that requires the reduction of particle size for manufacturing of their foods and beverages. These devices are a critical part of any food processing plant and represent an important capital investment for the food and beverage processing markets. Fortunately, there are companies that sell highly efficient homogenizers and high shear mixers that will meet the needs and requirements of the food processing and manufacturing industries.