HOMOGENIZATION

CONTENTS

1. Fundamentals
2. Objective and application
3. Transformations of raw materials
4. Technological factors
5. Equipments
6. Evaluation of homogenization efficiency

Van Viet Man LE - HCMC

University of Technology 1

HOMOGENIZATION
1. Fundamentals

Concept of homogenization?
 Homogenous systems
 Heterogenous systems

Treatment method to make a sample become

homogeneity in chemical composition

Van Viet Man LE - HCMC

University of Technology 2

HOMOGENIZATION
1. Fundamentals

Homogenization in food industry

 Suspension
 Emulsion

Emulsification

Van Viet Man LE - HCMC

University of Technology 3

1
 HOMOGENIZATION
1. Fundamentals
Simple emulsions:
 Oil in water (o/w)
 Water in oil (w/o)

Dispersed phase

oil water
water oil

o/w Continuous phase w/o

Van Viet Man LE - HCMC
University of Technology 4

HOMOGENIZATION
1. Fundamentals
Complex/ multiple emulsions:
 Water in oil in water (w/o/w)
 Oil in water in oil (o/w/o)

water
w/o/w
oil
water
Van Viet Man LE - HCMC
University of Technology 5

HOMOGENIZATION
1. Fundamentals

Emulsions in food industry:

 Oil in water (o/w)
 Oil (triglyceride) with different oil soluble substances:
free fatty acids, sterol, vitamin A, D…
 Water with different water soluble substances: sugars,
amino acids, peptide, protein, salt…
Example
 Water in oil (w/o)
Example

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University of Technology 6

2
 HOMOGENIZATION
1. Fundamentals

Factors affecting emulsion properties:

 Volume ratio of internal phase and external phase

 Continuous phase and its properties

Example

Van Viet Man LE - HCMC

University of Technology 7

HOMOGENIZATION
1. Fundamentals

General concepts:

Air

Water

Contact surface between two phases → minimum

Van Viet Man LE - HCMC

University of Technology 8

HOMOGENIZATION
1. Fundamentals

General concepts:
 Surface energy: energy of molecules on the contact
surface (Joule)
 Surface tension: surface energy calculated for 1 surface
unit (J/m2 = N.m/m2 = N/m)

The higher the surface tension, the stronger the

linkage between the molecules on the contact surface
Homogenization → difficult

Van Viet Man LE - HCMC

University of Technology 9

3
 HOMOGENIZATION
1. Fundamentals

Emulsifying agents:
 Hydrophilic and hydrophobic ends
Ex: Sodium palmitate

Van Viet Man LE - HCMC

University of Technology 10

HOMOGENIZATION
1. Fundamentals

Emulsifying agents:
 Distributed on the contact surface between the 2 phases

Van Viet Man LE - HCMC

University of Technology 11

HOMOGENIZATION
1. Fundamentals

Role of emulsifying agents:

 Impact on surface tension

 Membrane for protection of dispersed particles

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University of Technology 12

4
 HOMOGENIZATION
1. Fundamentals

Classification of emulsifying agents: 3 groups

 Natural: proteins, phospholipids, sterols
 Synthetic: esters of glycerol, esters of fatty acids,
propylene glycol, CMC…
 Other: bentonite, carbon black

Van Viet Man LE - HCMC

University of Technology 13

HOMOGENIZATION
1. Fundamentals

Hydrophile – Lipophile balance (HLB):

% weight of hydrophilic groups
% weight of hydrophobic groups
HBL range of 1-20:
 [3-6]: for w/o
 [8-18]: for o/w

Van Viet Man LE - HCMC

University of Technology 14

HOMOGENIZATION
1. Fundamentals

Selection of emulsifying agents:

Example:
 o/w  Ex: Na and K salts of fatty acids
 w/o  Ex: Mg, Ca and Al salts of fatty acids

Van Viet Man LE - HCMC

University of Technology 15

5
 HOMOGENIZATION
1. Fundamentals

Principles of homogenization methods

 Reduction in size of dispersed particles
 Homogenous distribution of dispersed particles in
continuous phase
 Addition of selected emulsifying agent

Van Viet Man LE - HCMC

University of Technology 16

HOMOGENIZATION
1. Fundamentals

Homogenization methods
 Mixing
Mechanisms
 Micro-whirls
 Mechanical hitting

Van Viet Man LE - HCMC

University of Technology 17

HOMOGENIZATION
1. Fundamentals
Homogenization methods
 High pressure homogenization: to pump sample through
a narrow gap

Van Viet Man LE - HCMC

University of Technology 18

6
 HOMOGENIZATION
1. Fundamentals

Homogenization methods
High pressure homogenization
Mechanisms:
 Micro-whirls
 Cavitation
 Mechanical hitting

Van Viet Man LE - HCMC

University of Technology 19

HOMOGENIZATION
1. Fundamentals

Homogenization methods
 Ultrasonic homogenization: 20-100 KHz
Mechanisms:
 Cavitation
 Tension and compression

Van Viet Man LE - HCMC

University of Technology 20

HOMOGENIZATION
1. Fundamentals

Homogenization methods
 Colloid milling
Mechanisms:
 Mechanical hitting
 Turbulence

Van Viet Man LE - HCMC

University of Technology 21

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 HOMOGENIZATION
2. Objective and application

Objective:
Preservation

 Improvement

 Preparation

Van Viet Man LE - HCMC

University of Technology 22

HOMOGENIZATION
2. Objective and application

Application:
 Emulsion
Dairy processing
Margarine processing
 Suspension
Cloudy fruit juice processing
 Other systems
Dressings
Baby foods Van Viet Man LE - HCMC
University of Technology 23

HOMOGENIZATION
3. Transformations of raw materials
Physical
 Size of dispersed particles
 Temperature
Chemical
Physico-chemical
 Distribution of dispersed particles in the continuous
phase
 Contact surface
Biochemical

Van Viet Man LE - HCMC

University of Technology 24

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 HOMOGENIZATION
4. Technological factors
High pressure homogenization
Volume of internal and external phases

Temperature
 Low temperature
 High temperature

Tout = [(Pin – Pout)/40 + Tin]

Van Viet Man LE - HCMC
University of Technology 25

HOMOGENIZATION
4. Technological factors

Pressure
 Low pressure
 High pressure
Other factors:
Chemical composition of internal and external phases

Van Viet Man LE - HCMC

University of Technology 26

HOMOGENIZATION
5. Equipments
5.1. Mixers

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University of Technology 27

9
 HOMOGENIZATION
5. Equipments

5.1. Mixers

Van Viet Man LE - HCMC

University of Technology 28

HOMOGENIZATION
5. Equipments
5.1. Mixers

Pretreatment method
Van Viet Man LE - HCMC
University of Technology 29

HOMOGENIZATION
5. Equipments
5.2. High pressure homogenization
Single stage homogenization: 1 pump, 1 narrow gap, 1
piston for anti-pressure
 Gap: 15-300 micrometer
 Velocity: 100-400m/s (100-250bar)
Two-stage homogenization: 1 pump, 2 narrow gaps, 2
pistons for anti-pressure
Note: P2/P1 = 0,2
Particle size: 0,5 μm
Van Viet Man LE - HCMC
University of Technology 30

10
 HOMOGENIZATION
5. Equipments
5.2. High pressure homogenization
Two-stage
homogenizer

Van Viet Man LE - HCMC

University of Technology 31

HOMOGENIZATION
5. Equipments
5.2. High pressure homogenizer
Notes:

 Kinetic energy
Energy of high
 Heat
pressure pump
 Homogenization
(1%)

Van Viet Man LE - HCMC

University of Technology 32

HOMOGENIZATION
5. Equipments
5.2. High pressure homogenizer

After After
first stage second stage
Van Viet Man LE - HCMC
University of Technology 33

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 HOMOGENIZATION
5. Equipments
5.2. High pressure homogenizer

Van Viet Man LE - HCMC

University of Technology 34

HOMOGENIZATION
5. Equipments
5.2. High pressure homogenizer

Application for emulsion

Single stage homogenizer
 Fat level
 Viscosity
Two-stage homogenizer:
 Fat level
 Viscosity
 Content of soluble substances
Van Viet Man LE - HCMC
University of Technology 35

HOMOGENIZATION
5. Equipments
5.3. Colloid mill

Van Viet Man LE - HCMC

University of Technology 36

12
 HOMOGENIZATION
5. Equipments
5.3. Colloid mill

Van Viet Man LE - HCMC

University of Technology 37

HOMOGENIZATION
5. Equipments
5.3. Colloid mill

Van Viet Man LE - HCMC

University of Technology 38

HOMOGENIZATION
5. Equipments
5.3. Colloid mill

Notes:
 15 inch rotor (38,1cm): 3.000 rpm
 3,5 inch rotor (8,9cm): 15.000 rpm
Particle size: 1-2 micrometer
Application:
Meat products
Salad cream, mayonnaise…

Van Viet Man LE - HCMC

University of Technology 39

13
 HOMOGENIZATION
5. Equipments
5.3. Colloid mill

Notes:
 Incorporation of air into the product
 Samples with viscosity less than 0,2Ns/m2: high
pressure homogenizer
 Samples with viscosity in the range of 0,2-1,0Ns/m2:
high pressure homogenizer or colloid mill
 Samples with viscosity higher than 1Ns/m2: colloid mill

Van Viet Man LE - HCMC

University of Technology 40

HOMOGENIZATION
5. Equipments
5.4. Ultrasonic homogenizer

Van Viet Man LE - HCMC

University of Technology 41

HOMOGENIZATION
5. Equipments
5.4. Ultrasonic homogenizer

Notes:
 Sound frequency: 20-100 KHz
 Particle size: 1-2 micrometer

Van Viet Man LE - HCMC

University of Technology 42

14
 HOMOGENIZATION
5. Equipments
5.4. Ultrasonic homogenizer

Application: samples with low viscosity

 Salad cream, ice-cream, cream soup…
 Peanut butter
 Baby food
 Fruit puree, tomato puree…

Van Viet Man LE - HCMC

University of Technology 43

HOMOGENIZATION
6. Evaluation of homogenization efficiency
Conventional method A1: Fat content
in 100mL at
the top

48h, 4-6oC
A1/A2

1L sample A1/A2 <0,9: accepted A2: Fat content

in 900mL at
the bottom
Van Viet Man LE - HCMC
University of Technology 44

HOMOGENIZATION
6. Evaluation of homogenization efficiency
Conventional method

Notes:
 Qualitative evaluation
 Analytical time
 Sterile sample

Van Viet Man LE - HCMC

University of Technology 45

15
 HOMOGENIZATION
6. Evaluation of homogenization efficiency
NIZO method

B0: Total fat

Centrifugation (1.000rpm,
40oC, D=250mm, 30 min)

25mL sample
Nizo index: (B1/B0)*100 B : Fat content
1
in 20mL at the
Van Viet Man LE - HCMC bottom
University of Technology 46

HOMOGENIZATION
6. Evaluation of homogenization efficiency
NIZO method

Nizo index of 50-80: accepted

Note: specialized centrifuge

Van Viet Man LE - HCMC

University of Technology 47

HOMOGENIZATION
6. Evaluation of homogenization efficiency
Size distribution analysis

Van Viet Man LE - HCMC

University of Technology 48

16
 HOMOGENIZATION
6. Evaluation of homogenization efficiency
Size distribution analysis

Van Viet Man LE - HCMC

University of Technology 49

HOMOGENIZATION
6. Evaluation of homogenization efficiency
Size distribution analysis

Notes
 Result
 Analytical time
 Analytical equipment

Van Viet Man LE - HCMC

University of Technology 50

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