Homogenizers are mainly used for tissue dispersion in the field of biotechnology, sample preparation in the pharmaceutical industry, enzymatic treatment in the food industry, and in the pharmaceutical, cosmetic, paint and petrochemical industries. The device adopts a stainless steel system, which can effectively separate the surface of the sample of the protector and the uniform sample of the microorganisms contained therein. The sample is placed in a disposable sterile homogenized bag and is not in contact with the instrument, which is fast, accurate and reproducible. Requirements.
The homogenizer is a device for homogeneous emulsification of a liquid material (liquid-liquid phase or liquid-solid phase) having a viscosity of less than 0.2 Pa.s and a temperature of less than 80 °C. Mainly used in food or chemical industry, such as: homogenization and emulsification process in the production process of dairy products, beverages, cosmetics, pharmaceuticals and other products. The application of homogenizer in food processing: The homogenizer in food processing refers to refining the material under the triple action of extrusion, strong impact and pressure loss expansion, so that the material can be more uniform. Mix with each other. Homogenization is mainly carried out by a homogenizer. It is an important processing equipment for the food, dairy and beverage industries.
The working principle of the high-pressure homogenizer is to break up the fat globule, prevent the fat from floating, increase the taste of the product, and improve the shelf life of the product. In the processing of dairy products, the homogenizer can make the fat in the milk break more fine, so that the whole product system is more stable and the milk looks whiter. The application of the homogenizer in the raw milk is: under the strong mechanical action, the large fat globules in the milk are broken into small fat globules by 16.7~20.6 MPa, so that they are evenly dispersed in the milk, which can effectively prevent the fat globules. Going up. In the production of pasteurized milk, the position of the general homogenizer is in the first heat recovery section of the sterilization. Tetra Pak uses instantaneous ultra-high temperature sterilization, so in the production of indirectly heated UHT milk, the homogenizer is located before sterilization; in the production of directly heated UHT milk, the use of homogenizer It is located after the sterilization process, so a sterile homogenizer should be used. Homogenization not only prevents the fat globule from floating, but also has other advantages. For example, the diameter of the cow's milk fat globule after homogenization will decrease, and it is easily digested and absorbed by the human body.
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