Description
Description
The piston pump boosts the pressure of the milk to a homogenisation pressure of 100 - 250bar depending on the product. The pressure can be read on the high-pressure gauge. Homogenisation always takes place in the first stage if it is a two stage homogeniser.
The parts in the homogenisation valve are precision ground. The impact ring is attached to the seat in such a way that the inner surface is perpendicular to the outlet of the gap. The seat has a 5 angle to make the product accelerate in a controlled way, thereby reducing the rapid wear and tear. Milk is supplied at high pressure to the space between the seat and forcer. The width of the gap is approximately 0.1 mm or 100 times the size of the fat globules in homogenised milk. The velocity of the liquid is normally 100 - 400 m/s in the narrow annular gap, and homogenisation takes place in 10 - 15 microseconds. Every 40 bar in pressure drop over the device gives a temperature rise of 1C. Less than 1% of the energy is utilised for homogenisation, but nevertheless high pressure homogenisation is the most efficient method available.
The effect of homogenisation on the physical structure of milk has many advantages:
Smaller fat globules leading to no cream-line formation,
Whiter and more appetizing colour,
Reduced sensitivity to fat oxidation,
More full-bodied flavour, better mouth feel,
Better stability of cultured milk products.
The piston pump boosts the pressure of the milk to a homogenisation pressure of 100 - 250bar depending on the product. The pressure can be read on the high-pressure gauge. Homogenisation always takes place in the first stage if it is a two stage homogeniser.
The parts in the homogenisation valve are precision ground. The impact ring is attached to the seat in such a way that the inner surface is perpendicular to the outlet of the gap. The seat has a 5 angle to make the product accelerate in a controlled way, thereby reducing the rapid wear and tear. Milk is supplied at high pressure to the space between the seat and forcer. The width of the gap is approximately 0.1 mm or 100 times the size of the fat globules in homogenised milk. The velocity of the liquid is normally 100 - 400 m/s in the narrow annular gap, and homogenisation takes place in 10 - 15 microseconds. Every 40 bar in pressure drop over the device gives a temperature rise of 1C. Less than 1% of the energy is utilised for homogenisation, but nevertheless high pressure homogenisation is the most efficient method available.
The effect of homogenisation on the physical structure of milk has many advantages:
Smaller fat globules leading to no cream-line formation,
Whiter and more appetizing colour,
Reduced sensitivity to fat oxidation,
More full-bodied flavour, better mouth feel,
Better stability of cultured milk products.
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均化机