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Homogenization or homogenisation is any of several processes used to make a
homo-, word origin
/ref> is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an
Explanation of the technology
along with theories on how the homogenization mechanism actually works. Unit operations Food science Laboratory techniques
Homogenization or homogenisation is any of several processes used to make a mixture
In chemistry, a mixture is a material made up of two or more different chemical substances which are not chemically bonded. A mixture is the physical combination of two or more substances in which the identities are retained and are mixed in the ...
of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
, wherein the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Definition
Homogenization (from "homogeneous
Homogeneity and heterogeneity are concepts often used in the sciences and statistics relating to the uniformity of a substance or organism. A material or image that is homogeneous is uniform in composition or character (i.e. color, shape, siz ...
;" Greek
Greek may refer to:
Greece
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group.
*Greek language, a branch of the Indo-European language family.
**Proto-Greek language, the assumed last common ancestor ...
, ''homogenes'': ''homos,'' same + ''genos,'' kind)/ref> is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an
emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
(Mixture of two or more liquids that are generally immiscible). Sometimes two types of homogenization are distinguished: primary homogenization, when the emulsion is created directly from separate liquids; and secondary homogenization, when the emulsion is created by the reduction in size of droplets in an existing emulsion.
Homogenization is achieved by a mechanical device called a ''homogenizer''.
Application
One of the oldest applications of homogenization is inmilk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
processing. It is normally preceded by "standardization" (the mixing of milk from several different herd
A herd is a social group of certain animals of the same species, either wild or domestic. The form of collective animal behavior associated with this is called ''herding''. These animals are known as gregarious animals.
The term ''herd'' is ...
s or dairies
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on a ...
to produce a more consistent raw milk
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
Proponents of raw milk have asserted numerous supposed benefits to consu ...
prior to processing). The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification.
Methods
Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration. Another application of homogenization is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.See also
* Ultrasonic homogenizer *French pressure cell press
The French pressure cell press, or French press, is an apparatus used in biological experimentation to disrupt the plasma membrane of cells by passing them through a narrow valve under high pressure. The French Press can also be used for disin ...
* Homogenizer A homogenizer is a piece of laboratory or industrial equipment used for the homogenization of various types of material, such as tissue, plant, food, soil, and many others. Many different models have been developed using various physical technologie ...
* Cell disruption
Cell disruption is a method or process for releasing biological molecules from inside a cell.
Methods
The production of biologically interesting molecules using cloning and culturing methods allows the study and manufacture of relevant molecule ...
References
{{ReflistExternal links
Explanation of the technology
along with theories on how the homogenization mechanism actually works. Unit operations Food science Laboratory techniques