Ice Cream High Pressure Homogenizer

Homogenizers are designed to break down and homogenize particles (particles, fats and proteins) in food products. Ice cream homogenization application improves the consumption characteristics of the product, improves the product quality, increases the amount of product and shelf life.'High pressure homogeniser' is a general term used to describe a piece of equipment that forces a stream of liquid sample through a system which applies a number of forces to 'homogenise' the sample, that is, to reduce the particle size of its components.Homogenizers are heavy-duty high-pressure pumps equipped with a special valve at the discharge end. In milk production, homogenizers are designed to break up fat globules from their normal size of up to 18 micrometres to less than 2 micrometres in diameter (a micrometre is one-millionth of a metre).