Emulsions are finely dispersed mixtures of normally immiscible liquids. They end up on consumers' tables as homogenized milk in the food sector, for example. They primarily consist of water, fat and protein. According to their nature, the fat droplets contained in raw milk are not very homogeneous. For process engineering reasons, it is therefore important to reduce their size in advance and achieve an even distribution. This is the only way that the end product can meet both the quality requirements of the manufacturer and consumer expectations. However, as there are increasingly demanding emulsions in other areas besides the familiar milk, such as baby food, pharmaceuticals, cosmetics or fine chemicals as end products or even just intermediate products, which require the highest purity in particular, LEWA has developed the LEWA homogenizer test system. The system can be used to test the aseptic functioning of a homogenizer based on a hygienic hermetic process diaphragm pump. Thanks to a homogenizing valve that is also hygienic, it can be flexibly adjusted to the requirements of different emulsions. The compact system can be integrated into both the circuit ("stand-alone") and the process line, enabling it to be continuously operated aseptically. The fluid is supplied via an integrated heatable vessel or a separate media connection. Visitors to Anuga FoodTec can see the compact, flexible pilot plant and its possible applications at booth D085 in hall 4.1 and discuss potential customer benefits.

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