Description of Pressure Homogeniser
The Pressure Homogeniser has been designed to complement the other processing equipment in the miniature-scale R&D range. It is particularly useful for disintegrating fat globules in milk, ice cream and UHT dairy products. The unit can also be used for salad creams and sauces. The double action of the homogeniser valve causes the mixture under pressure to be subjected to shear and compressive forces between the valve faces and impinge violently against the walls of the chamber, ensuring thorough dispersion. Results of performance using whole milk gave homogenisation indexes of 5%. This index refers to testing homogenised product for fat content at the top and bottom of a sample and comparing the difference. Normal standards require an index of less than 12%.
Features of Pressure Homogeniser
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