Jul 21, 2023 Leave a message

How does the milk homogenizer machine work?

How does the milk homogenizer machine work?

1.Working principle of milk homogenizer machine

The working principle of the milk homogenizer machine is mainly to send the material to be processed to the homogenizing valve in the form of high pressure through the reciprocating motion of the three plungers, so that the material is subjected to compound forces such as turbulence, cavitation, and shearing through the small gap between the valve disc and the valve seat , and processes the original rough emulsion or suspension into an extremely fine, uniform and stable liquid-liquid mixed emulsion or liquid-solid dispersion.

2.Milk homogenizer machine characteristics

(1). The whole machine is covered with stainless steel shell, and the appearance is clean and hygienic.

(2). It adopts helical gear low-speed transmission, low noise, stable operation and reliable performance.

(3). The transmission part adopts splash type and unique oil delivery method to ensure lubrication needs.

(4.) The double-sided design of the valve seat prolongs the service life.

(5.) The homogeneous valve, one-way valve and plunger are made of alloy steel, which is wear-resistant, impact-resistant and has a long service life.

(6). The processed product is fine and uniform.

(7). The processed products have good stability and extend the shelf life.

(8). The processed material can increase the viscosity and concentration.

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3.Application of milk homogenizer machine in dairy products:

It can significantly refine the fat globules in milk, soy milk, yogurt, cheese and other dairy liquids, making the products edible, easy to digest and absorb, improving the edible value, greatly improving the taste and extending the shelf life. It can improve the fineness and looseness of dairy products such as cream, butter, ice cream, etc., and significantly improve the inner texture. The material breaks the large fat globules in the milk into small fat globules under the strong mechanical action. Make it evenly dispersed in milk, which can effectively prevent fat globules from floating.

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