Overview:
Vacuum homogenizer/emulsifier is a core piece of equipment in modern dairy processing. It combines high-shear homogenization, vacuum deaeration, heating/cooling, and mixing in a single closed system. The equipment is widely used in the production of dairy products such as recombined milk, cream, cheese sauce, custard sauce, yogurt, ice cream mix, and various dairy-based sauces and spreads.
Core Mechanism:
The vacuum homogenizer/emulsifier operates on the rotor-stator principle. A high-speed rotating rotor creates intense suction, drawing materials into the narrow gap between the rotor and stator. Within this gap, materials are subjected to multiple mechanical forces:
- Shear Force — The relative motion between rotor and stator generates intense shear, breaking fat globules and solid particles down to micron or submicron size.
- Impact Force — Particles collide with the stator teeth at high velocity, further reducing particle size.
- Cavitation Effect — Pressure differentials create vapor bubbles that implode, generating shock waves that disrupt particles.
- Turbulence — High-velocity flow creates turbulent eddies that enhance mixing and dispersion.
Process Flow of Vacuum Emulsifier in Dairy Processing:
The Vacuum Emulsifier in Dairy Processing.
