Definition of homogenizer and its specific application in food

1. **Homogenizer Definition and Principle**

- A homogenizer is used to homogenize and emulsify liquid materials with a viscosity below 0.2 Pas and a temperature below 80°C.

- It operates using a three-piston reciprocating pump that delivers material at high pressure to a homogenizing valve.

- The material undergoes overflow, cavitation, and shear forces in the tiny gap between the valve disc and seat, achieving homogenization and emulsification.

2. **Applications in Food Processing**

- **Soy Milk**:

- Homogenization micronizes fat globules, protein particles, and other components, creating a uniform dispersion.

- This prevents fat separation and protein settling, improves glossiness, and enhances stability.

- Homogenization pressure: 20–30 MPa; temperature: 55–65°C; passes: 1–2 times.

- Can be done before or after pasteurization, each with specific advantages.

- **Raw Milk**:

- Breaks down large fat globules into smaller, evenly dispersed particles under 16.7–20.6 MPa.

- Prevents fat separation, softens protein curds, and accelerates coagulation in cheese production.

- Homogenization is typically done in two stages with varying pressures.

- **Citrus Juice**:

- Refines pulp particles after centrifugation using 20–35 MPa pressure.

- **Peach Juice Beverages**:

- Enhances pulp-juice compatibility, stability, and texture with 25–35 MPa pressure.

3. **Key Factors in Homogenization**

- Pressure, temperature, and number of passes significantly influence the homogenization effect.

- Proper preheating (60–65°C) is essential before homogenization.