Description of High Pressure Homogenizer
SCIENTZ high pressure homogenizers are mainly used for plant proteins, plant tissues, algal cells, beverages, dairy products, fruit juices, milk, ice cream, cream, flavored or fortified milk, yogurt, cell crushing (yeast, brewer’s yeast, Hansenula, etc.), E. coli crushing, tuberculosis wall crushing, and so on.
It is the standard equipment for R&D and production in bioengineering and biopharmaceutical industries.
Features
Features of SCIENTZ-150 high pressure homogenizers
High work efficiency
Adjustable
316L stainless steel
Zero residue
Temperature controllable
Patented invention
Application Areas
01
Biotechnology
Study of the effect of treating microbial samples and fragmentation of algal cells on the functionality of plant proteins under different homogenization conditions
02
Food
Study of the effects of different homogenization conditions on the physical properties of food and beverages;
Application of non-heat sterilization technology in liquid foods
03
biopharmaceutical
Optimization of extraction and preparation of active pharmaceutical ingredients (fat emulsion, nanosuspension, lipid nanoparticles, liposomes, flavonoids);
Research on the integration of Chinese medicine extracts with modern pharmaceutical new technology
04
Material
Application in ultrafine powder processing of pigments and dyes;
Optimization of cosmetic (nanoparticle emulsion, liposome) processes
Partial sample case
1. Plant proteins
soybean protein, peanut protein, sweet potato protein, etc.
2. Plant tissues
psyllium spores, hawthorn leaves, loquat leaves, ginger family, and other plant rhizomes, etc.
3. Algae cells
Spirulina cells, Candida cells, Chlorella cells, etc.;
4. Microorganisms
yeast, E. coli, Schizosaccharomyces cerevisiae, etc
5. Liquid food
food and beverage, dairy products, fruit juice, etc.; paint color paste: carbon black paint color paste, phthalocyanine green paint color paste, phthalocyanine blue paint color paste, purple 23 paint color paste, etc.
6.Usually used for sample crushing
such as: E. coli, yeast, algae, etc.; ball valve (PS)
7.Usually used for the preparation of emulsions
wax emulsions, vitamin emulsions, intravenous emulsions.
8.Food & Beverage
flavors, fruit & vegetable juices, vegetable protein drinks,etc.
9.Dairy products
milk, ice cream, cream, flavored or fortified milk, yogurt.
Technical Parameters
|
Model
|
SCIENTZ-150(150PS)
|
SCIENTZ-150A(150APS)
|
|
Power Supply
|
220V/50Hz
|
three-phase four-wire 380V/50Hz
|
|
Flow
|
6-12 L / hour
|
12-25 L / hour
|
|
Suction Times\Minutes
|
approx 140 times
|
approx 140 times
|
|
Max. Working Pressure
|
1500bar
|
1500bar
|
|
Max. Product Viscosity
|
2000cP
|
2000cP
|
|
Motor Power
|
1.5KW Level 8
|
3.0KW Level 8
|
|
Dimension
|
L800*W460*H450mm
|
L840*W620*H540mm
|
|
Max. Product Temp
|
90℃
|
90℃
|
|
Max. Steam Temp
|
121℃
|
121℃
|
|
Max Feed Particles
|
<500 micron
|
<500 micron
|
