Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.[2] This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, wherein the milk fat globules are reduced in size and dispersed[3] uniformly through the rest of the milk.[4]
Homogenizing valve, a method to homogenize at high pressure[1]
Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind)[5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion[6] (Mixture of two or more liquids that are generally immiscible). Sometimes two types of homogenization are distinguished: primary homogenization, when the emulsion is created directly from separate liquids; and secondary homogenization, when the emulsion is created by the reduction in size of droplets in an existing emulsion.[6] Homogenization is achieved by a mechanical device called a homogenizer.[6]
Applicationedit
One of the oldest applications of homogenization is in milk processing.[7] It is normally preceded by "standardization" (the mixing of milk from several different herds or dairies to produce a more consistent raw milk prior to processing).[7] 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.[3]
Methodsedit
Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes.[7] Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration.
Another application of homogenization is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi,[8] so that various constituents do not separate out during storage or distribution.[9]
^ abcMcClements, David J. (2008). "Lipid-Based Emulsions and Emulsifiers". In Akoh, Casimir C.; Min, David B. (eds.). Food Lipids: Chemistry, Nutrition, and Biotechnology. Food Science and Technology (Third ed.). Boca Raton, Florida: CRC. p. 77. ISBN978-1420046649.
^ abc"Homogenization of Milk: What It Is and How to Process". Ginhong. 2022-09-03. Retrieved 2024-02-01.
^Ferragut, Victoria; Hernández-Herrero, Manuela; Veciana-Nogués, María Teresa; Borras-Suarez, Miquel; González-Linares, Javier; Vidal-Carou, María Carmen; Guamis, Buenaventura (2015-03-30). "Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics: Soy and almond beverages produced by UHPH". Journal of the Science of Food and Agriculture. 95 (5): 953–961. doi:10.1002/jsfa.6769.
^Müller, U.; Rossmann, S.; Schneider, J.; Kohlus, R. "(231aj) Direct Homogenization of Beverage Emulsions with the Innovative Counterflow Injection Process | AIChE". www.aiche.org. Retrieved 2024-02-01.
February 15, 2024
homogenization, chemistry, homogenization, homogenisation, several, processes, used, make, mixture, mutually, soluble, liquids, same, throughout, this, achieved, turning, liquids, into, state, consisting, extremely, small, particles, distributed, uniformly, th. Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non soluble liquids the same throughout 2 This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid A typical example is the homogenization of milk wherein the milk fat globules are reduced in size and dispersed 3 uniformly through the rest of the milk 4 Homogenizing valve a method to homogenize at high pressure 1 Contents 1 Definition 2 Application 3 Methods 4 See also 5 ReferencesDefinition editHomogenization from homogeneous Greek homogenes homos same genos kind 5 is the process of converting two immiscible liquids i e liquids that are not soluble in all proportions one in another into an emulsion 6 Mixture of two or more liquids that are generally immiscible Sometimes two types of homogenization are distinguished primary homogenization when the emulsion is created directly from separate liquids and secondary homogenization when the emulsion is created by the reduction in size of droplets in an existing emulsion 6 Homogenization is achieved by a mechanical device called a homogenizer 6 Application editOne of the oldest applications of homogenization is in milk processing 7 It is normally preceded by standardization the mixing of milk from several different herds or dairies to produce a more consistent raw milk prior to processing 7 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 3 Methods editMilk homogenization is accomplished by mixing large amounts of harvested milk then forcing the milk at high pressure through small holes 7 Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration Another application of homogenization is in soft drinks like cola products The reactant mixture is rendered to intense homogenization to as much as 35 000 psi 8 so that various constituents do not separate out during storage or distribution 9 See also editUltrasonic homogenizer French pressure cell press Homogenizer Cell disruptionReferences edit The Effect of the Second Stage Homogenizing Valve PDF Technical bulletin SPXFLOW September 2019 Retrieved 2024 02 01 Brakeman Rob Homogenizing Process Homogenization Sonic Mixing Corp Sonic Corporation Retrieved 2024 02 01 a b Why Is Milk Homogenized and What Are its Effects Dairy Nutrition dairynutrition ca 2021 08 06 Retrieved 2024 02 01 Homogenization Encyclopaedia Britannica Encyclopaedia Britannica Online Academic Edition Encyclopaedia Britannica Inc retrieved October 6 2013 homo word origin a b c McClements David J 2008 Lipid Based Emulsions and Emulsifiers In Akoh Casimir C Min David B eds Food Lipids Chemistry Nutrition and Biotechnology Food Science and Technology Third ed Boca Raton Florida CRC p 77 ISBN 978 1420046649 a b c Homogenization of Milk What It Is and How to Process Ginhong 2022 09 03 Retrieved 2024 02 01 Ferragut Victoria Hernandez Herrero Manuela Veciana Nogues Maria Teresa Borras Suarez Miquel Gonzalez Linares Javier Vidal Carou Maria Carmen Guamis Buenaventura 2015 03 30 Ultra high pressure homogenization UHPH system for producing high quality vegetable based beverages physicochemical microbiological nutritional and toxicological characteristics Soy and almond beverages produced by UHPH Journal of the Science of Food and Agriculture 95 5 953 961 doi 10 1002 jsfa 6769 Muller U Rossmann S Schneider J Kohlus R 231aj Direct Homogenization of Beverage Emulsions with the Innovative Counterflow Injection Process AIChE www aiche org Retrieved 2024 02 01 Retrieved from https en wikipedia org w index php title Homogenization chemistry amp oldid 1201918012, wikipedia, wiki, book, books, library,
