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Homogenizers

Category

Dairy Equipment

Clients

AVIVA, TRB Projects, PPS Water

Category description

Homogenizers are designed for various uses and can handle a variety of products. They are manufactured to EC standards and come in different versions with flow rates from 50 to 50,000 liters per hour and homogenizing pressures up to 2,000 bar. Whether you’re looking to handle a small or large volume of product, our homogenizers are built to meet your specific needs and ensure consistent quality.

  • Homogenizers are versatile machines designed for a wide range of applications and can handle a variety of products.
  • They are manufactured in accordance with European Union (EC) standards, ensuring high-quality and reliable performance.
  • The homogenizers come in different versions, with a range of flow rates from 50 to 50,000 liters per hour, and homogenizing pressures up to 2,000 bar.
  • The flow rate and homogenizing pressure can be tailored to meet specific needs, making them suitable for handling small or large volumes of product.
  • Homogenization in the dairy industry is primarily used to prevent or delay the separation of cream from milk by reducing the size of the fat globules.
  • In unhomogenized raw milk, the majority of fat globules are between 2-12 microns,, while in homogenized milk, the size range is between 1-2 microns.
  • The homogenizers are made with precision and care to ensure consistent product quality.
  • They are suitable for use in the dairy, food processing and beverage industries.
  • The high-pressure homogenization process is used to increase the stability and shelf life of products, reduce particle size and improve texture.
  • Homogenizers are designed to ensure optimal performance, easy maintenance and long service life.1-2 microns.
  • Homogenization in the dairy industry is used principally to prevent or delay the formation of a cream layer in milk by reducing the diameter of the fat globules. Major percentage of the fat globules in unhomogenized raw milk are between 2 -12 µm while in homogenized milk the size range is 0.2-2 µm.
  • Homogenization in the dairy industry is used principally to prevent or delay the formation of a cream layer in milk by reducing the diameter of the fat globules. Major percentage of the fat globules in unhomogenized raw milk are between 2 -12 µm while in homogenized milk the size range is 0.2-2 µm.
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Homogeneizers find applications in:

  • Dairy

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Frequently Asked Questions

A homogenizer is a machine used to break down fat particles in milk and other dairy products to produce a consistent and stable emulsion. It works by using high pressure to force the product through a small valve or nozzle, which creates intense shear forces that break down the fat particles.
There are several types of homogenizers used in the dairy industry, including high pressure homogenizers, low pressure homogenizers, and microfluidizers. Each type has its own advantages and is used for different purposes.
Typical pressure ranges used in a homogenizer are between 2,500 and 20,000 psi. Flow rate ranges can vary depending on the product and the specific application, but typical flow rates are between 1 and 100 gallons per minute.
Homogenizers are typically made of stainless steel, which is corrosion resistant and easy to clean. Some parts of the homogenizer may also be made of plastic or other materials that are suitable for food contact.
Optimizing a homogenizer for energy efficiency and cost savings can be achieved by using a lower pressure setting or flow rate, using a more energy-efficient motor, and implementing a good maintenance schedule.
The most common problems encountered with homogenizers in the dairy process include clogging, leaks, and improper pressure settings.
Ensuring product consistency and stability after the homogenization process can be achieved by monitoring the pressure and flow rate settings, regularly cleaning and sanitizing the machine, and conducting regular quality control testing on the finished product.
Selecting the right homogenizer for a specific dairy product and process can be achieved by considering factors such as the type of product, the desired final consistency, and the production capacity of the facility.
The homogenization process can affect the nutritional value of the dairy product by breaking down the fat particles, which can alter the fat-soluble vitamin content. However, this effect is generally considered to be minimal, and homogenization is still considered safe and beneficial for many dairy products.
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