Homogenization (mixing and making homogeneous emulsions) and dispersion (creating water or other emulsions) – are the most commonly used processes in the food industry, along with thermal treatment. Most of dairy or high-fat products, sauces, ketchups, concentrates, etc. are obtained by processing components in line mixers-dispersers (colloid mills)
Food industry favors continuous production lines. This is due to a limited shelf life of raw materials, packaging automation and constant consumption of products.
- Continuous mixing takes place in colloid mills, food dispersers-homogenizers, fitted into a production line.
- Maintaining a desired temperature (from +30 to +180°C), ie fitting the equipment with temperature sensors and cooling or heating systems (thermal jackets) is an important condition for operation.
- Homogenization to particle size from 1 micron is often required.
- Food mixers-dispersers must meet all sanitary standards.
Structural elements of a food dispersants
- High-speed electric drive (3000 rpm.);
- Cavitational colloid mill made from stainless steel;
- Inlet and outlet pipe systems (with additional pumps as gomogenizators are usually not self-priming);
- Electronic control unit;
- Thermal jacket;
- Sound proofing (if necessary)
Advantages of this colloid mill
Compared to batch units (turbine stirrer), food line dispersers-mixers have a number of advantages:
- High capacity (up to 20 m3 / h);
- High efficiency (fine dispersion and homogeneity of obtained emulsions);
- Adjustment of the gap between rotor and stator (without dismantling the equipment) to vary the size of droplets in a suspension;
- Cavity (air and liquid bubbles) splitting in the dispersion process results in emulsion that does not separate;
- No need for additional mixing containers – the process is integrated into the production line;
- Closed chamber eliminates the ingress of foreign matter or contaminants.