Homogenisation is the process where the particle size in the product (measured in µm) is broken down and dispersed throughout.
The most common application for homogenisation in dairy is to disperse the cream in milk or ice cream mix into a homogenous emulsion, preventing future cream separation and keeping the product in a consistent state over time.
Homogenisation occurs via mechanical means, the product is subjected to high pressure/velocity as it is forced through a small orifice causing turbulence and cavitation thus high shear breaking the particles down and dispersing them throughout.
|Products||All Dairy products, Juice, Edible Oils, Honey, Soups, Condiments, Coconut milk, Almond Milk, Other|
|Flow Rates||20L Per Hour - 50,000L Per Hour|
|1st Stage Pressure||0 - 1500 Bar|
|2nd Stage Pressure||0 - 150 bar|
Homogenisers are also used for various different pharmaceutical or laboratory applications. High-pressure pumps are used where very high pressure is required e.g. evaporated milk prior to spray drying or a high viscosity product, such as tomato paste.
With a fully integrated design and process team at Thermaflo, we are able to specify the correct homogeniser and high-pressure pump units specifically for your application.
At Thermaflo we are the Australasian representatives for FBF Italia, an Italian based company that specialises in the design and fabrication of both homogenisers and high-pressure pumps. You can view their complete range in the link below.
For more information about homogenisers, please leave us a message or give us a call.
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Anthony is our highly experienced Business Development Manager for liquid food and beverage based in Australia.