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How does a vacuum homogenizer emulsifier work?

2025-11-06
How does a vacuum homogenizer emulsifier work?
The machine follows a multi-step process, tailored to create stable mixtures:
  1. Vacuum Creation: First, air is pumped out of the mixing chamber to reduce pressure (usually to -0.06 to -0.095 MPa). This prevents air from being incorporated into the product.
  1. Ingredient Addition: Oil-based and water-based ingredients are added to the chamber (often through separate inlets) while the vacuum is maintained.
  1. Homogenization/Emulsification: A high-speed rotor (typically 2,000–6,000 RPM) rotates within a fixed stator, generating intense shear force. This breaks down large particles or oil droplets into tiny, uniform sizes. Some models also include a "scraper" to ensure ingredients along the chamber walls are mixed, avoiding dead zones.
  1. Temperature Control: Most units have a jacketed chamber (filled with hot or cold water) to regulate temperature—critical for heat-sensitive ingredients (e.g., vitamins in cosmetics) or processes requiring specific temperatures (e.g., melting waxes).
  1. Deaeration: The vacuum continues to remove any remaining air bubbles during mixing, ensuring a smooth, bubble-free final product.
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Company news about-How does a vacuum homogenizer emulsifier work?

How does a vacuum homogenizer emulsifier work?

2025-11-06
How does a vacuum homogenizer emulsifier work?
The machine follows a multi-step process, tailored to create stable mixtures:
  1. Vacuum Creation: First, air is pumped out of the mixing chamber to reduce pressure (usually to -0.06 to -0.095 MPa). This prevents air from being incorporated into the product.
  1. Ingredient Addition: Oil-based and water-based ingredients are added to the chamber (often through separate inlets) while the vacuum is maintained.
  1. Homogenization/Emulsification: A high-speed rotor (typically 2,000–6,000 RPM) rotates within a fixed stator, generating intense shear force. This breaks down large particles or oil droplets into tiny, uniform sizes. Some models also include a "scraper" to ensure ingredients along the chamber walls are mixed, avoiding dead zones.
  1. Temperature Control: Most units have a jacketed chamber (filled with hot or cold water) to regulate temperature—critical for heat-sensitive ingredients (e.g., vitamins in cosmetics) or processes requiring specific temperatures (e.g., melting waxes).
  1. Deaeration: The vacuum continues to remove any remaining air bubbles during mixing, ensuring a smooth, bubble-free final product.