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​Homogenization/mixing

Homogenization for your use

Homogenization is a mechanical process which crushes molecules in a liquid so that it becomes homogeneous. Dairy products are e.g. made homogeneous with a homogenizer so that e.g. fat does not concentrate on the surface of your glass of milk while the nutrient content remains unchanged.​

The homogenization principle

The homogenized particles which are very small give homogeneity to the homogenized product. The possibility of liquid being divided is strongly reduced, and product stability is strengthened. The homogenization effect is acknowledged through the laws of physics and can be attributed to various reasons such as:

  • Immediate acceleration
  • Cavitation
  • The high-speed effect of the product coming out of the valve against the impact ring wall
  • The friction of the particles in suspension due to the very high degree of turbulence
  • Lamination which the product undergoes when passing between the closed surfaces of the valve and its seat

High pressure homogenization is prevalent in connection with food, dairy, beverage, medicine, fine chemical and biotechnology production. We at Aage Christensen are specialists in this field, and we sell some of the best machines in the market.

Choose the right homogenizer

We have equipment for any homogenization need from laboratories, research and development, pilot equipment for small and large productions. Our homogenizers can process products from dairy factories, farms, pharma and fruit etc. in volumes from samples of few ml up to 70,000 l/h depending on the required pressure. Choose your field of interest below and find the homogenizer suitable for your purpose.