Elaborates on the influence experiment wet powder food grade homogeneous high shear emulsifying machine

Emulsification mechanism of emulsion prepared machinery mainly wet powder food grade high shear emulsifying machine, it is a kind of oil and water two-phase mixing wet powder food grade high shear emulsifying machine. Experiment effect wet powder food grade high shear emulsifying machine emulsion/homogeneous function of a variety of elements: 1, in recent years the wet powder food grade high shear emulsifying machine there is a big advance, wet powder food grade high shear emulsifying machine the preparation of excellent dispersibility and stability of the emulsion. Wet powder food grade high shear emulsifying machine with particle size spread intrusive contact particle size ( Micron) 1% emulsifier 5%, emulsifiers 10% emulsifier mixing push type turbine mixer colloid mill homogenizer. 2, temperature of emulsification temperature on the wet powder food grade emulsion of high shear emulsifying machine has a great influence, but there is no strict constraints on temperature, if oil and water is liquid, can arrive menof mixing emulsifying at room temperature. Two phase emulsification temperature depends on the melting point, high melting point materials required to consider varieties of emulsifier and solubility of oil and water facies. In addition, the temperature of two-phase need to insist on nearly the same, especially with high melting point ( More than 70 ℃) Wax, fat phase composition, emulsification, cannot take the water of low temperature phase, in order to prevent the fatty, will be in front of the emulsified wax, crystallization to separate cause massive uneven or coarse emulsion. In general in the emulsion, the temperature of the oil and water two phase can be controlled at 75 ℃ Between 85 ℃, such as oil phase has a high melting point of the composition such as wax, the emulsification temperature will be higher at the moment. In the wet powder food grade high shear emulsifying machine in the process of the emulsion such as adding viscosity is very big, the so-called is too thick and mixing effect, can be appropriate advances some emulsifying temperature. If the use of emulsifiers have must phase inversion temperature, emulsifying temperature also had better choose in phase inversion temperature. Emulsifying temperature have an effect on emulsion particle intrusive sometimes. Such as fatty acid soap is commonly used in anionic emulsifier, with primary soap method during emulsification, emulsifying temperature control at 80 ℃, the emulsion particle intrusive about 1. 8 - 2. 0μ M, if emulsified in 60 ℃, the particle intrusive around 6 & mu; m。 With non-ionic emulsifier to emulsify, emulsifying temperature weaker influence on particle intrusive. 3, emulsifying time wet powder food grade high shear emulsifying machine of emulsifying time significantly affect the quality of the emulsion, and the emulsifying time decided that is according to the volume ratio of oil in water phase and two phase viscosity and generate the viscosity of the emulsion, the type and dosage of emulsifier, emulsifying temperature, but the amount of emulsifying time, is to make the system high emulsification, high shear emulsifying machine with wet powder food grade power closely connected, according to the experience and test to determine emulsion. If use homogenizer ( 3000 r/min) To carry on the emulsification, need only 3 - For 10 minutes. 4, mixing speed wet powder food grade high shear emulsifying machine has a great influence on the emulsification, one of which is the influence on emulsified mixing speed. Mixing speed is moderate for the oil and water facies of mixing, mixing speed is too low, obviously can not meet the abundant intention of mixed, but high mixing speed, air bubbles into the system, making it the three-phase system, and make the emulsion is unstable. Therefore it is necessary to prevent the air into the mixing, wet powder food grade high shear emulsifying machine has very superior performance.
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