Homogenization (chemistry), or homogenisation, is any of several processes used to make a chemical mixture the same throughout.
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Definition
Homogenization is intensive mixing of mutually insoluble phases (sometimes with addition of surfactants) to obtain a suspension In chemistry, a suspension is a heterogeneous fluid containing solid particles that are sufficiently large for sedimentation. Usually they must be larger than 1 micrometer. The internal phase is dispersed throughout the external phase (fluid) through mechanical agitation, with the use of certain excipients or suspending agents. Unlike colloids, or emulsion An emulsion is a mixture of two or more immiscible (unblendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid. In an emulsion, one.
Application
One of the oldest applications of homogenization is in milk Milk is an opaque white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact processing, to prevent or delay natural separation of cream Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in from the rest of the emulsion An emulsion is a mixture of two or more immiscible (unblendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid. In an emulsion, one. The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification.
Methods
Milk homogenization is accomplished by forcing the milk at high pressure through small holes. Yet another method of homogenization uses extruders Extrusion is a process used to create objects of a fixed cross-sectional profile. A material is pushed or drawn through a die of the desired cross-section. The two main advantages of this process over other manufacturing processes is its ability to create very complex cross-sections and work materials that are brittle, because the material only, hammermills The basic principle is straightforward. A hammermill is essentially a steel drum containing a vertical or horizontal rotating shaft or drum on which hammers are mounted. The hammers are free to swing on the ends of the cross, or fixed to the central rotor. The rotor is spun at a high speed inside the drum while material is fed into a feed hopper, or colloid mills A colloid mill is a machine that is used to reduce the particle size of a solid in suspension in a liquid, or to reduce the droplet size of a liquid suspended in another liquid. This is done by applying high levels of hydraulic shear to the process liquid. It is frequently used to increase the stability of suspensions and emulsions to mill (grind) A grinding mill is a unit operation designed to break a solid material into smaller pieces. There are many different types of grinding mills and many types of materials processed in them. Historically mills were powered by hand , working animal, wind (windmill) or water (watermill). Today they are also powered by electricity solids. Controversy exists as to the health risks of consuming homogenized dairy products, specifically as regards the circulatory system.
Milk homogenization is an essential tool while creating various kind of flavors in food industry. One application is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.
See also
External links
- explanation of the technology along with theories on how the homogenization mechanism actually works.
For more about homogenization methods:
- Homogenization Concept The Dynamic High Pressure
- How Stuff Works - Homogenization and Pasteurization
- Homogenizing valve and Homogenizing effect - Interactive animated process
- Homogenizing with Blades, Rotors and Pressure homogenizers.
For more about the technology behind this method see:
- homogenization equipment with detailed description
- High Throughput Homogenization
- Eliminating Cross Contamination During Homogenization
References
- Oster, K., Oster, J., and Ross, D. "Immune Response to Bovine Xanthine Oxidase in Atherosclerotic Patients." American Laboratory, August, 1974, 41-47
- Oster, K., and Ross, D. "The Presence of Ectopic Xanthine Oxidase in Atherosclerotic Plaques and Myocardial Tissues." Proceedings of the Society for Experimental Biology and Medicine, 1973.
- Ibid.
- Oster KA. Plasmalogen diseases: a new concept of the etiology of the atherosclerotic process. American Journal of Clinical Research 1971:2;30-35.
- Sheep's milk
- Ross DJ, Sharnick SV, Oster KA. Liposomes as proposed vehicle for the persorption of bovine xanthine oxidase. Proceedings for the Society of Experimental Biology and Medicine. 1980:163;141-145.
- Clifford AJ, Ho CY, Swenerton H. Homogenized bovine milk xanthine oxidase: a critique of the hypothesis relating to plasmalogen depletion and cardiovascular disease. American Journal of Clinical Nutrition. 1983:38;327-332.
- McCarthy RD, Long CA. Bovine milk intake and xanthine oxidase activity in blood serum. Journal of Dairy Science. 1976:59;1059-1062.
- Dougherty TM, Zikakis JP, Rzucidlo SJ. Serum xanthine oxidase studies on miniature pigs. Nutrition Report International. 1977:16;241-248.
- Ho CY, Crane RT, Clifford AJ. Studies on lymphatic absorption of and the availability of riboflavin from bovine milk xanthine oxidase. Journal of Nutrition. 1978:108;55-60.
- Bangham AD. Physical structure and behavior of lipids and lipid enzymes. Advances in Lipid Research. 1963:1;65-104.
- Ho CY, Clifford AJ. Bovine milk xanthine oxidase, blood lipids and coronary plaques in rabbits. Journal of Nutrition. 1977:107;758-766.
- http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html.
- http://www.proscientific.com/homogenizer_application.shtml.
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