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Homogenising

Homogenisation describes the manufacture of a homogeneous, i.e. Uniform, mixture. Everyone is familiar with homogenised milk. In homogenised milk, the fat droplets are so small that they do not cream, i.e. a layer of cream does not form. The density and viscosity of the mixed substances have a high impact on the homogeneity of the mixture. If a homogeneous mixture separates, this happens in a vertical direction. One component floats to the top of the other or floats on it. The homogenisation of mixtures is necessary in products, for example, which remain in a closed container for longer periods and should not separate.

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In order to achieve a homogeneous result from the mixing, the mixing process should take place in a vertical direction, namely in the same direction as the separating. To do this, jetstream mixers are used, for example. If plant extracts or concentrates are mixed with another fluid, for example, problems often arise because of the different densities and viscosities. If large quantities are to be mixed homogeneously, for example, it is possible that the concentrates form lumps and sink to the bottom of the vessel.

With conventional stirring processes (overwhelmingly horizontal mixing), the lumps rotate but do not mix, or only mix after long stirring with the fluid. The jetstream mixing process, by contrast, rinses the bottom of the vessel clean and keeps adding new material to the mixture from the edges of the vessel. In this way, the components mix homogeneously and in a shorter period.