Transcription of Emulsion Processing - Homogenization - UMass
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Emulsion Processing - Homogenization - UMass
Emulsion Processing - Homogenization -Jochen Weiss* food Structure and Functionality LaboratoriesDepartment of food Science & BiotechnologyUniversity of HohenheimGarbenstrasse 21, 70599 Stuttgart, GermanyEmulsion WorkshopNovember 13-14th, 2008, Amherst, MA1 Principle of Emulsion FormationOilWaterPrimaryHomogenizationSe condaryHomogenizationPremix2 Emulsion Processing :HomogenizersOilWaterHomogeniz erHomogenization is a unit operation using a class of Processing equipment referred to as homogenizersthat are geared towards reducing the size of droplets in liquid-liquid dispersions3 Physiochemical Processes Occurring During HomogenizationRapid adsorption:Stable dropletsSlow adsorption:CoalescenceDropletDeformation DisruptionContinuousphaseDispersedphaseE mulsifierI.
the food industry (milk, cream etc.) • Disruptive energy comes from relaxation of high pressure build up across homogenization valve • Pressures typically range from 50 to 500 bar (microfluidizer up to 1600 bar) • Homogenization valve geometry of key importance influences flow profile • Homogenization may be single or multiple stage
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