What are the core structural components of a dedicated cream emulsifier, and what functions do they serve?
A dedicated cream emulsifier is composed of multiple functional components that work together to ensure the stability and efficiency of the emulsification process. The core components and their functions are as follows:
1. Mixing Tank: Usually made of 316L stainless steel with a mirror-polished inner surface (surface roughness Ra ≤ 0.4 μm), it is corrosion-resistant, not easy to adhere to materials, and easy to clean. The tank volume is usually 50L-300L, suitable for small and medium-batch production. Its main function is to provide a closed space for material mixing, emulsification, and cooling.
2. High-Shear Emulsifying Head: The core component for emulsion formation, usually adopting a 2-4 stage stator-rotor structure with a shear gap of 0.02-0.08 mm and a stepless speed regulation range of 2000-12000 rpm. It generates strong shear force to break down oil and water droplets into micro-particles, promoting the formation of a stable oil-in-water (O/W) or water-in-oil (W/O) emulsion system.
3. Frame-Type Mixing Paddle: Equipped with a speed regulation range of 10-80 rpm, it is used for pre-mixing of oil and water phases and auxiliary mixing during emulsification, ensuring the overall uniformity of materials and avoiding local agglomeration.
4. Wall-Scraping Paddle: Closely attached to the inner wall of the mixing tank, it continuously scrapes off materials adhered to the wall during production, avoiding local overheating or under-emulsification of materials and ensuring that all materials are fully involved in the emulsification process.
5. Heating and Cooling System: Adopts a jacketed structure. The heating method is usually electric heating (power 10-15 kW) with a temperature control range of 20-90℃ and a temperature fluctuation accuracy of ±0.5℃; the cooling method is circulating cooling water with a cooling rate of 5-10℃/h, which can quickly cool emulsified materials to room temperature without damaging the emulsion system.
6. Vacuum System: Can maintain a vacuum degree of ≤ -0.09 MPa, which is used to extract air bubbles in materials during emulsification, avoid bubble formation in creams, and prevent oxidation of easily oxidized ingredients (such as vegetable oils and vitamins).
7. Control System: Adopts a PLC touch screen with a Chinese-English bilingual interface, which can realize precise setting and real-time monitoring of parameters such as temperature, speed, emulsification time, and vacuum degree, and supports automatic operation of the production process.
Ihre Nachricht muss zwischen 20 und 3.000 Zeichen enthalten!