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Application of Homogeneous Emulsion Machine in Food Production


Release time:

2019-04-02

Homogeneous emulsification is the effect of a liquid uniformly dispersed in very small droplets in another immiscible liquid. Emulsification is a liquid-liquid interface phenomenon. Two immiscible liquids, such as oil and water, are divided into two layers in a container. The oil with low density is in the upper layer, and the water with high density is in the lower layer. If the appropriate surfactant is added under strong stirring, the oil is dispersed in water to form an emulsion, the process is called emulsification. Homogenizing is a technology often used in the production of food or chemical industry. Homogenization in food processing means that the material is refined under the triple action of extrusion, strong impact and pressure loss expansion.

Homogeneous emulsification is the effect of a liquid uniformly dispersed in very small droplets in another immiscible liquid. Emulsification is a liquid-liquid interface phenomenon. Two immiscible liquids, such as oil and water, are divided into two layers in a container. The oil with low density is in the upper layer, and the water with high density is in the lower layer. If the appropriate surfactant is added under strong stirring, the oil is dispersed in water to form an emulsion, the process is called emulsification.
Homogenizing is a technology often used in the production of food or chemical industry. Homogenization in food processing means that the material is refined under the triple action of extrusion, strong impact and pressure loss expansion, so that the materials can be more evenly mixed with each other. Homogenization is a process in which one phase (liquid, solid and gas) enters another immiscible continuous phase (usually liquid). When external energy is input, the two materials recombine into a homogeneous phase. When the fineness of one or more of the materials reaches the order of microns, the system can be considered homogeneous, and a large amount of energy input by the EKEN homogenizer can achieve our goal.
Cream, condiment, juice, jam, seasoning, cheese, fat emulsion, toothpaste, printing ink, enamel, medicine emulsion, emulsion, ointment, vanishing cream, mask, cream, dairy product homogenization, printing ink, jam, cell tissue, organic tissue, animal and plant tissue, etc. Model and Parameters of Homogeneous Emulsifier Ultra-high Speed High Shear Homogeneous Emulsifier is an equipment that efficiently, quickly and uniformly enters one or more phases (liquid, solid) into another immiscible continuous phase (usually liquid). A system can be considered homogeneous when the fineness of one or more of the materials is on the order of microns, or even nanometers. When external energy is input, the two materials recombine into a homogeneous phase. Due to the high tangential speed generated by the high-speed rotation of the rotor and the strong kinetic energy brought by the high-frequency mechanical effect, the material is subjected to strong mechanical and hydraulic shearing, centrifugal extrusion, liquid layer friction, impact tearing and turbulence in the narrow gap between the stator and the rotor, forming suspension (solid/liquid), emulsion (liquid/liquid) and foam (gas/liquid). So that the immiscible solid phase, liquid phase, gas phase in the corresponding cooked process and the right amount of additives under the joint action, instant uniform fine dispersion emulsification, through the high frequency pipeline type high shear dispersion homogenization emulsifier cycle, finally get stable high quality products.