How does the homogenizer work in the food sector?

Homogenizers are fundamental equipment in food production, because homogenization has become a standard process in the food and beverage industry. The raw material used in the food sector, can be heterogeneous by nature, which can cause disadvantages in terms of production.

The homogenization process facilitates the preparation of uniform, consistent mixtures with better taste and color, which improves food palatability and consumer acceptability. In addition, it can improve the stability and service life of products.

In the dairy industry, homogenization has been routine for many years. This is done to increase the stability of the milk nutrient mixture.

In the choice of a homogenization equipment, two important issues must be taken into account: first, the raw materials to be used, second, to determine what are the desired characteristics in the processed product. Once these considerations are made, it is essential to know the usefulness of the homogenization equipment, types, advantages and disadvantages, among others.

It is important to remember that homogenization can be performed through three different methods, depending on the type of force used. Accordingly, the process is classified as follows:

  • Mechanical homogenization
  • Pressure homogenization
  • Ultrasonic homogenization

Types of homogenizers

There are a variety of homogenization equipment, depending on the type of processing they perform. We have the mechanical homogenizers, which can use mechanisms of different kinds, to reduce the particle size. Among these are those based on blade mills, ball mills and rotor-stator.

There are also pressure homogenizers, whose main component is the disruption system. According to the mechanism of the interrupting system, these homogenizers can be of valves and holes. Finally, we found ultrasound homogenizers, which use ultrasonic waves and generate a phenomenon known as acoustic cavitation.

Homogenizing equipment used by food industries

In the fruit and vegetable industry, a wide variety of foods are processed, some are sensitive to high temperatures, others require pre-processing, such as hard fruits and vegetables with high fiber content, such as carrots, turnips, beets and pineapples. Then, the pulp and the sediments undergo a homogenization process to ensure the separation of solid particles, uniformity and homogeneous distribution in the liquid.

In this group of foods, the initial particle size reduction is performed with blade mill homogenizers. Similarly, this device allows the reconstitution of frozen juices and salad dressings, when used at low operating rates. When used at high speeds, thick creamy drinks and pureed drinks can be made for infants and toddlers.

Ball mills are used for the micronization of dried fruits and vegetables, while rotor-stator homogenizers are used for emulsification. The ultrasonic homogenizer is used for the extraction of bioactive compounds, or as pretreatment for the dehydration of fruits and vegetables.

Pressure homogenizers are the most used in the fruit and vegetable industry, due to the benefits obtained from the joint action of homogenization and increased temperature. This effect allows obtaining products with a long shelf life and improved physicochemical properties. Pressure homogenizers also have the advantage of processing large volumes of liquid sample in a reproducible way.

Moreover, when we study the process of homogenization in the dairy industry, it is appropriate to remember that the biochemical composition, structure and rheology of dairy products differ significantly from those observed in cereals, fruits and vegetables.

Pressure homogenizers are used in the dairy sector. The process begins when the milk is propelled by a piston and with a high pressure, to a homogenizing valve, the milk must pass through the space between the valve and the inner wall of the pipe. At this point, the rate increases with decreasing pressure, dramatically, which generates a phenomenon of cavitation and turbulence, causing the fractionation of fat cells, into smaller ones.

The fragmentation of the fat cells of milk, allows a more uniform distribution of the cells, preventing a separation of fat in the final product. In addition, homogenization prevents oxidative rancidity and lipolysis.

Kalstein homogenizers

At Kalstein we offer stem and ultrasonic homogenizers, from the YR series. You can choose the one that best suits your needs. Kalstein ultrasonic devices have a touch screen, automatic monitoring of the sample temperature and an alarm system in case of dangerous temperature increases. These devices allow the configuration of the power from 1 to 100 %. In addition, they can communicate with a computer or print the data. For more information about Kalstein homogenizers, please visit the link HERE