Principles
High pressure homogenization of liquid food dispersions
Article REF: F2710 V1
Principles
High pressure homogenization of liquid food dispersions

Author : Sébastien ROUSTEL

Publication date: June 10, 2010 | Lire en français

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

2. Principles

Homogenization results from the expansion of a continuous flow of liquid through a homogenizing head, the shape of which generates certain phenomena that enable the dispersed system to be modified. A homogenization head is made up of three parts: the seat, the valve and the shock ring (figure 2 ) and (figure 3 ).

The product to be homogenized, after entering along the axis of the seat, is thrown back radically at right angles and laminated in the narrow gap between the seat and the flap (the flap is lifted from its seat by the pressure of the product). It is then projected at a speed of between 100 and 400 m · s –1 onto the...

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?


Article included in this offer

"Food industry"

( 266 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details
Contact us