Food industry

March 30, 2017

Homogenization of Honey

Homogenized. Homogenization of honey is a process of thorough mixing of its entire volume before pouring it into jars. Prior to the process, the honey is heated to 40C in a container equipped with special mixers and a heater.

Homogenization of honey is usually beneficial both to producers and to consumers, as it converts honey, the viscous material that resists shear flow, into fluid and ensures its...


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...


January 6, 2017

Ultrasonic Homogenizer for Production of Sour Milk Products

Balanced nutrition is impossible without fermented dairy products. They are especially important for the elderly people and for recovering patients. Dairy products improves metabolism and digestion.

One of the most important stages of making sour milk products is the mechanical processing of the raw materials in the process of homogenization. The main purpose of this process is to prevent separation of fat for better product quality. Homogenization...


January 6, 2017

Biscuit and Cookie Production

In the production of pastry, the most promising direction is implementation of modern technology and equipment and improvement of the product range by using new flavors, alternative raw materials and new packaging materials.

The main component of pastry, which significantly defines the quality of the dough is flour. Most of such products require flour with medium or weak extensible gluten in the amount of at least 28%.


Milk homogenizer: What is the Price of a High Quality Device

Milk homogenizer. One of the important processes in dairy production is mil homogenization. Homogenized milk has many advantages compared to non-homogenized. In particular, the taste and ‘feel’ of the milk improve, as well as storage and transportation stability, no traces of fat in milk containers.

The quality of the products made from homogenized milk is much higher. That is why homogenization became a must in most processes...


Industrial food line mixers-dispersers

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...


Industrial line mixers dispersers

Line mixers-dispersers are used in industrial production of bitumen emulsions for waterproofing.

What is a disperser?

A disperser is a continuous colloid mill. In this mill, bitumen emulsion is prepared in a rotor-stator mixer with a gap 0.2-0.6 mm between the moving part and the housing. The rotor breaks and tears particles and droplets of bitumen and evenly distributes them in aqueous emulsifier solution.

There are also plunger dispersers, but rotary...


July 4, 2016

Food homogenizer

GlobeCore homogenizers are widely used in food industry. They offer efficiency, reliability as well as easy maintenance and adjustment, and the ability to quickly integrate into existing production lines at affordable price.

GlobeCore homogenizers are designed for making homogeneous multicomponent mixtures by crushing dispersed phase into particles 1 micron size and by mixing of the components. Mixing and blending of solids in a device occurs with the help of intensive turbulence...


April 12, 2016

Mayonnaise Production Technology

There is a legend about the origin of mayonnaise. It says that this sauce was invented by a chef of the French garrison, which was locked by the British on the island of Menorca in the city Mahon (Mayon). The besieged experienced problems with food – there were only olive oil and turkey eggs, and the officers were only fed on fried eggs. Then the French commandant’s personal chef –...


April 12, 2016

Mustard Production Technology Using Colloid Mill

The history of mustard extends back a couple of millennia. Today it is one of the most popular spices used in the cuisines of many nations. In general, mustard is a mixture of mustard seeds, water, vinegar and various additives. The taste of mustard depends on additives and plant seeds (white, black, brown (saperda/Indian) or abyssinian mustard)

In Europe, the most popular is “Dijon” mustard with white wine and black mustard...


February 11, 2016

Production Technology for Fruit, Preserves, Jams and Other Canned Products Containing Sugar

The modern food industry produces a wide range of products made from fruits and berries such as preserves and jam, jelly and marmalade, and grated and crushed berries.  At the heart of all this diversity are preservative properties of high concentrations of sugar.  When the amount of sugar is between 60 to 65%, sugar syrup creates a high osmotic pressure, whereby the microorganisms get dehydrated and perish. If the final...


July 1, 2015

Colloid Mill for Hummus

Hummus is a dish known since the times of  Pharaohs.  The following is the list of ingredients, necessary for its preparation:

  • chickpea;
  • lemon juice;
  • olive oil;
  • garlic;
  • paprika;
  • sesame paste.

In modern times, in some countries the word  “hummus”  means not only cold snack but also chickpea.  You may wonder, why are chickpeas used to prepare this dish?  The answer is actually It’s quite simple.  chickpeas contain a great amount of vegetable protein and can replace meat...


September 24, 2014

Cedar milk dispersant

Cedar milk – fine particles of crushed pine suspended in water. The particle size has a direct impact on the full absorption of the product by a human body, its medicinal and nutritional properties. The particle size also affects total stability of the cedar milk emulsion, on which mainly determine the quality of the product.

In order to achieve sufficient emulsion stability optimal particle diameter of 0.1-0.01 microns is required. This...


обновлено: May 30, 2013 автором: globecore