Article | REF: F2710 V1

High pressure homogenization of liquid food dispersions

Author: Sébastien ROUSTEL

Publication date: June 10, 2010

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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...

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