3. Homogenization

This is one of the processes for mixing and treating products containing particles. It is mainly used to stabilize cloudy fruit juices, where there is a high risk of post-sedimentation of residual or build-up particles. The larger the diameter of these particles, the faster they settle. When the diameter is less than or equal to three micrometers, Brownian motion will settle in the juice and prevent, or at least considerably slow down, particle sedimentation.

To reduce the particle size of a juice, homogenizers are generally used. These are usually centrifugal devices that convey the liquid and subject it to intense shearing and agitation under high pressure. The suspended particles are then homogenized into particles of the same diameter, as small as possible.

These homogenizers can also be used to incorporate various additives into juices,...