Dispersion in the food industry

One of the most important characteristics of the emulsion is its stability. The stability is measured by the time until the emulsion separates. A popular method to achieve a stable product in the food industry is dispersion by simple mechanical agitation using a stirrer (turbine mixer, screw mixers, blade mixer, mill, anchor stirrer, gate mixer, etc.).

Dispersing and emulsifying is also performed by valve, vacuum, centrifugal, rotary and ultrasonic homogenizers. Statistically, the most commonly used are valve homogenizers. The principle of their operation is high pressure (8-25 MPa) generated in a small gap between the valve and the valve seat. The drawback of such devices is the rapid wear of valves and seals when producing fine dispersions (particle size of 1-1.8 microns). Also, valve homogenizers are energy-intensive and are difficult to service.

Rotary devices are easier and less energy-intensive. But they too have their disadvantages. Their main disadvantage is foaming of the product during processing.

The rotary-pulsating devices operate on the principle of the intervals in the product flow in the rotor-stator system. It causes cavitation, hydrodynamic shocks and turbulence, which provide dispersion.

Among these homogenizers, a special place belongs to the colloid mills. They are fine grinding devices and can simultaneously disperse and homogenize the material. The treated mixture is passed through the gap between the rotor and the stator.

GlobeCore produces KLM colloid mills, intended for production of highly stable colloidal solutions, extremely fine suspensions, mixtures and emulsions. Additionally, a complex geometric surface of the rotor creates a greater turbulence which breaks the particles of the product.

Under the a centrifugal force and high relative speed between the rotating rotor and the stationary stator, the liquid and semi-liquid materials become uniform, finely divided and homogeneous mixtures and emulsions.

The heating jacket supplies or removes heat in the grinding zone.

обновлено: March 29, 2017 автором: dannik