Experimental High-Pressure HomogenizerAdvantages:
Working Principle: Under the reciprocating motion of the plunger, materials are transported to a variable-sized valve group, where they are compressed. As they pass through a throttling slit, they impact the homogeneous valve at极高的speed, generating a cavity effect, impact effect, and shearing effect, uniformly dispersing the aggregated materials.
Product Applications: Used in liposomes, lipid emulsions, nanosuspensions, SLN, microemulsions, liposomes, emulsions, dairy products, large-volume parenterals, lipid emulsions, cell disruption (such as yeast cell disruption, E. coli disruption, Mycobacterium tuberculosis cell wall disruption, artificial diploid cell wall disruption, animal cell disruption, animal tissue cell disruption, Vero cell disruption, pollen disruption, plant cell disruption, algal disruption for intracellular protein and nucleic acid extraction, etc.), juice homogenization, fine chemicals, materials, etc. It has become widely used in North America and Europe for cell disruption, lipid emulsions, liposomes, emulsions, and more.
Experimental High-Pressure Homogenizer：
(1)Stable operation, low noise, easy cleaning, and flexible, suitable for continuous use. Can stop ultra-fine dispersion and emulsification of materials. Widely applicable for industrial consumption in emulsification, homogenization, and dispersion.
(2) The machine allows the material liquid to be refined and mixed under the triple effects of extrusion, strong impact, and pressure loss shrinkage. The homogenizer equipment is an essential device in the food, dairy, and beverage industries.
(3) Under high pressure, stopping the homogenization process for milk, soy milk, and other dairy beverages can significantly refine the fat globules in the liquid, making the products easier to digest and absorb after consumption, thereby enhancing their utility value.
(4) Improves the fineness and porosity of the liquid for use in products like ice cream, resulting in a significantly enhanced internal texture.
(5) Used in consumables such as emulsions, adhesives, juices, and syrups, it prevents or reduces stratification, enhances the appearance, making the color brighter, the aroma stronger, and the taste smoother.
