Homogenization or homogenization is one of several processes used to create a mixture of two similarly insoluble liquids throughout. This is achieved by converting one of the liquids into a state composed of very small particles which are evenly distributed throughout the other liquid. A typical example is the homogenization of milk, in which the milk fat clump is reduced in size and spread evenly through the remaining milk.
Video Homogenization (chemistry)
Definisi
Homogenization (from "homogeneous" Greek, homogeneous, homos, similarly genos, type) is the process of changing two liquids that can not be liquefied (ie insoluble fluid, in all proportions, one in another) into emulsions (emulsions are colloidal species, which are microscopic substances dispersed throughout other substances; when both substances are dispersed and continuous are liquids, colloids are called emulsions). Sometimes two different types of homogenization are distinguished: primary homogenization, when the emulsion is made directly from a separate liquid; and secondary homogenization, when the emulsion is made by droplet size reduction in the emulsion. Homogenization is achieved by a mechanical device called homogenizer .
Maps Homogenization (chemistry)
Apps
One of the oldest homogenization applications is in milk processing. This is usually preceded by "standardization" (mixing some milking and/or dairy herds to produce more consistent raw milk prior to processing and to prevent, reduce and delay the separation of natural creams from emulsion residues). Fat in milk is usually separated from water and collected at the top. Homogenization breaks down the fat into smaller sizes so it no longer separates, enabling the sale of non-separated milk to any fat specifications.
Method
The homogenization of milk is done by mixing large amounts of milk harvested to create a constant, then forcing the milk at high pressure through small holes. Another method of homogenization uses an extruder, hammermills, or colloid mill for grinding (grinding) solids. Homogenized milk is an important tool of the dairy food industry to prevent creating different levels of fat flavor and concentration.
Other applications of homogenization are soft drinks like cola products. The reactant mixture is given for intense homogenization, up to 35,000 psi, so that the various constituents are not separated during storage or distribution.
See also
- Homogenizer ultrasonic
- Press the French pressure cell
- Homogenizer
- Cell interruption
References
Further reading
- The explanation of technology together with the theory of how the mechanism of homogenization actually works.
External links
Source of the article : Wikipedia
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