Handling fluids under high pressure, up to 1,500 bar / 21,750 psi under continuous fullscale operation, is a technology in its own right. This incorporates the disciplines of machine design, strength of materials, and a significant fluid mechanical knowledge, which combines the highest skills in mechanical engineering and more than 50 years of expertise.
Homogenization is a fluid mechanical process that involves the subdivision of particles or droplets into micron sizes to create a stable dispersion or emulsion for further processing.
This is an important stage in the treatment of food and dairy products. It provides improved product stability, shelf life, digestion, and taste. Homogenizing can also significantly reduce the amount of additives required. It prepares feeds so that subsequent spray drying produces the best quality of powders. This is especially important for baby foods, pharmaceuticals and many dairy and food products.