Company cases, China Yangzhou Aipuweier Automation Equipment Limited Company

Food cream emulsion mixer production completion

Steps for Preparing Food Sauces Using Vacuum Homogenization Emulsifier‌ Raw Material Preparation‌ Preheat oil and aqueous phase ingredients (e.g., oil, water, egg yolk) to ~40°C to reduce viscosity and promote gas release. Pre-mix oil-based (oil, starch, xanthan gum) and water-based (salt, vinegar, glucose) ingredients separately in dedicated tanks with high-speed agitation. Emulsification Operation‌ Transfer the pre-mixed aqueous phase into the emulsification vessel via vacuum suction, and start wall-scraping stirring and homogenization. Slowly introduce the oil phase into the emulsifier under vacuum while homogenizing at 2000-3000 RPM to minimize air incorporation. Maintain vacuum conditions throughout homogenization to continuously remove entrapped bubbles. Finalization & Discharge‌ Once the target texture is achieved, terminate vacuum and homogenization processes. Discharge the finished sauce automatically through the emulsifier’s outlet.

2025-04-25

Mechanisms and Industrial Applications of Homogenization Heads in Oil-Water Emulsification

The homogenization head in an emulsifier facilitates the combination of oil and water phases through the following mechanisms: ‌Shear Force‌ The high-speed rotation of the rotor and stator generates intense shear forces within the narrow gap between them. This mechanically breaks down oil droplets into smaller sizes, enabling uniform dispersion in the water phase‌. ‌Impact Force‌ The turbulent flow of materials causes repeated collisions with the homogenization head’s internal components and walls. This impact further refines oil droplets, enhancing emulsification stability‌. ‌Structural Design‌ The geometry of the homogenization head (e.g., tooth shape, clearance) optimizes shear rates and droplet fragmentation efficiency‌. Higher shear rates and specialized rotor-stator configurations improve emulsification by reducing droplet size and increasing interfacial contact‌. ‌Synergy with Emulsifiers‌ While mechanical forces dominate, emulsifiers stabilize the oil-water interface by forming a protective film around dispersed oil droplets, preventing coalescence‌. These combined actions ensure rapid and stable emulsification, critical in industries like cosmetics, food, and pharmaceuticals‌

2025-04-08

Vacuum Homogenizer Machine

Liquid Homogenizer

Toothpaste Making Machine

Mayonnaise Making Machine

Cosmetic Emulsifier Mixer

High Shear Mixer

Liquid Detergent Mixer

Liquid Blending Machine

RO Water Treatment Machine

Stainless Steel Storage Tanks

Packing Mahcine

Filling Machine

Labeling Machine