Homogenisation is the process where the particle size in the product (measured in µm) is broken down and dispersed throughout.
Homogenisation occurs via mechanical means, the product is subjected to high pressure/velocity as it is forced through a small orifice causing turbulence and cavitation, thus high shear, breaking the particles down and dispersing them throughout.
Foods and beverages are homogenised to improve their stability, consistency, mouth feel, shelf life, digestibility, colour and flavour.
|All dairy products, Juices (fruit & vegetable), Fruit/vegetable pulps & pastes, Edible Oils, Honey, Soups, Condiments, Plant-based dairy alternatives, Cream liqueurs etc.
|20L Per Hour – 50,000L Per Hour
|1st Stage Pressure
|0 – 2000 bar
|2nd Stage Pressure
|0 – 150 bar
The most common application for homogenisation in dairy is to disperse the cream in milk or ice cream mix into a homogenous emulsion, preventing future cream separation and keeping the product in a consistent state over time.
Plant-based diary alternatives (such as oat milk) also require homogenisation to stabilise the product and prevent the oat (or other dairy alternative) and oil particles from separating.
Homogenisers are also used for various different pharmaceutical or laboratory applications. High-pressure pumps are used where very high pressure is required e.g. evaporated milk prior to spray drying or a high viscosity product, such as tomato paste.
At Thermaflo we are the Australasian representatives for FBF Italia, an Italian-based company that specialises in the design and fabrication of both homogenisers and high-pressure pumps.
Watch the virtual model of an FBF Homogeniser being assembled and run.
With a fully integrated design and process team at Thermaflo, we are able to specify the correct homogeniser and high-pressure pump units specifically for your application.
Our process team are here to help!
Please contact us on 06 777 5300 or through our contact form.