HochdruckhomogenisierungRotorStatorSysteme

Hochdruckhomogenisierung is a process used to reduce the size of particles suspended in a liquid. It achieves this by forcing the liquid through a very narrow gap at high pressure. This high pressure creates intense shear forces, turbulence, and cavitation within the fluid. As the liquid is propelled through the narrow opening, these forces break down larger particles into smaller, more uniformly sized ones.

The primary application of Hochdruckhomogenisierung is in the food and beverage industry. It is widely used to stabilize emulsions, such as in milk and mayonnaise, by preventing fat globules from coalescing and rising to the surface. In dairy processing, it improves the texture and mouthfeel of products like milk and cream. It is also employed in the production of beverages like juices and sauces to create a smoother consistency and prevent sedimentation.

Beyond food, this technique finds use in pharmaceuticals for creating stable suspensions and emulsions of active ingredients. In cosmetics, it is used to produce uniform dispersions for creams, lotions, and other personal care products. The effectiveness of Hochdruckhomogenisierung depends on factors like the operating pressure, the design of the homogenizing valve, and the properties of the fluid being processed. Higher pressures generally lead to smaller particle sizes.