|Products||All Dairy products, Juice, Edible Oils, Honey, Soups, Condiments, Coconut milk, Almond Milk, Other|
|Flow Rates||20L Per Hour - 50,000L Per Hour|
|1st Stage Pressure||0 - 1500 Bar|
|2nd Stage Pressure||0 - 150 bar|
Homogenisation is the process whereby the particle size in the product (measured in µm) is broken down and dispersed within the product. The method of breaking down the particles is via mechanical means thereby the product is subjected to high pressure / velocity as it is forced through a small orifice causing turbulence and cavitation thus high shear.
The most common application for homogenisation in dairy is to disperse cream in milk or ice cream mix into a homogenous emulsion, thus preventing future cream separation.
Homogenisers are also used for various different pharmaceutical or laboratory applications while high pressure pumps are used for pumping of products where very high pressure is required e.g. evaporated milk prior to spray drying or high viscosity product such as tomato paste.
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.
At Thermaflo we are the Australasian representatives for FBF Italia, an Italian based company who specialise in the design and fabrication of both homogenisers and high pressure pumps. You can view their complete range in the link below.
For more information about the homogenisers Thermaflo are able to supply go to our contact us page to leave a message or give us a call.