Product Category

Lab scale high-pressure homogenizer for UHT milk processing and pasteurization testing.
Benchtop high-pressure milk homogenizer designed for dairy R&D and product formulation.
Lab Scale High-Pressure Homogenizer for UHT Milk Processing - Image 3
Food-grade stainless steel piston pump homogenizer for stable UHT milk emulsification.
Lab Scale High-Pressure Homogenizer for UHT Milk Processing - Image 5

Lab Scale High-Pressure Homogenizer for UHT Milk Processing

  • Brand Name: WS
  • Model Number: WS-GJZ Series
  • Production Capacity: 500~10,000 L/h
  • Minimum Sample Volume: 500 ml
  • Certification: ISO9001
  • Minimum Order Quantity: 1 Set
  • Cleaning Compatibility: Fully Supports CIP & SIP Online Cleaning
  • Applications: Dairy, Yogurt, Plant-based Milk, and Cosmetics
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In the competitive dairy and beverage industry, the journey from a laboratory concept to a supermarket shelf is fraught with scaling challenges. Our Lab Scale High-Pressure Homogenizer is specifically engineered to bridge the gap between lab research and mass production with precision homogenization.Designed for Dairy R&D scientists and beverage innovators, this benchtop unit replicates the intense mechanical shear of industrial-scale production. The core advantage lies in its “Scale-up Consistency”: the particle size distribution and emulsion stability achieved in a 100ml trial sample can be perfectly duplicated on your 10-ton factory line. By eliminating the discrepancy between pilot testing and full-scale manufacturing, we empower brands to accelerate product development with 100% confidence in their formulation’s stability.

Technical Parameters

Specification Details
Model WS-GJZ Series
Max Pressure 1500 Bar / 21,750 PSI
Flow Rate 12 – 20 L/h
Min. Sample Volume 500 L
Max. Product Temp 90°C (Compatible with UHT pre-heating)
Noise Level < 65 dB (Ultra-quiet hydraulic system)
Material 316L Stainless Steel, FDA Compliant

Application

The Laboratory High-Pressure Homogenizer is a versatile tool for various industrial R&D scenarios:

  • UHT Milk Stabilization: Breaking down fat globules to prevent creaming and sedimentation in long-life dairy products.
  • Plant-Based Beverage Development: Achieving a smooth mouthfeel and protein stability in oat, almond, and soy-based milk alternatives.
  • Nutraceutical Nano-emulsions: Using the Lab High-Pressure Homogenizer to encapsulate vitamins or active ingredients into stable liquid carriers.
  • Chemical & Cosmetic Pilot Testing: Developing stable dispersions for high-end lotions or specialized industrial coatings.

Features

  • Unmatched Scale-up Consistency: The primary pain point in dairy R&D is “Lab-to-Factory” failure. Our Lab Scale High-Pressure Homogenizer utilizes valve geometry that mimics industrial machines, ensuring your lab results are a true blueprint for mass production.
  • Ultra-Small Sample Processing: Stop wasting expensive raw materials. This Laboratory High-Pressure Homogenizer supports a minimum volume of 100ml, allowing for multiple iterations in a single day.
  • Nano-Scale Precision (< 500nm): Specifically optimized for UHT milk, the Lab High-Pressure Homogenizer shatters fat globules to sub-micron levels, ensuring 6–12 months of room-temperature stability without layer separation.
  • Ultra-Quiet Workspace: Unlike pneumatic units, our Lab Scale High-Pressure Homogenizer uses a hydraulic system that operates under 65dB, allowing for a focused office or lab environment.
  • Sanitary CIP Design: Frequent product changes are easy. The Laboratory High-Pressure Homogenizer features a 316L stainless steel path that is fully CIP-compatible, preventing cross-contamination between different batches.

How It Works

The Lab Scale High-Pressure Homogenizer operates on the principle of extreme mechanical energy conversion.

  1. Suction & Compression: The product is drawn into the pump head of the Lab High-Pressure Homogenizer, where it is pressurized up to 1500 Bar.
  2. The Homogenizing Valve: The fluid is forced through a microscopic gap in the valve assembly. As the liquid accelerates, it reaches supersonic speeds.
  3. Mechanical Forces: Inside this Laboratory High-Pressure Homogenizer, three forces work simultaneously: Turbulence, Cavitation, and High Shear. Large fat globules are physically shattered upon hitting the impact ring.
  4. Uniform Distribution: The result is a homogenized emulsion where particles are uniformly distributed (typically < 500nm). This prevents the buoyancy of fat, ensuring that the UHT milk remains a perfect, single-phase liquid throughout its shelf life.

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