Homogenizer
Overview
In order to prevent the milk fat from settling on top of the milk, either just the cream or the whole milk is homogenised in the next step. This is where the cream or milk is pushed through micro-sized nozzles, which reduces the size of the fat globules and distributes them evenly in the liquid. The homogenised cream is then returned to the skimmed milk. Pressure in the feed line is monitored to control the homogenisation process. At the same time, pressure monitoring of the hydraulic oil ensures optimal control of the pistons.
Operating Conditions
- Measuring Task
- Pressure monitoring and pressure switch
- Measuring Point
- Pipeline, hydraulics
- Medium
- Milk, hydraulic oil
- Measuring Range
- 0 … 2.5 bar; 100 … 400 bar
- Temperature
- +40 … +70 °C
- Pressure
- 0.8 ... 2.2 bar; 100 … 400 bar
Challenges
- Aseptic cleaning of the feed line, high-pressure measurement of the hydraulic oil
Benefits
- Reliable: Reliable measurement ensures trouble-free operation of the homogenizer
- Cost effective: Optimal control of the pistons through monitoring of the high-pressure pump
- User friendly: Simple connection via standardised IO-Link
Recommended Products
Wireless & Connectivity
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