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Bertoli Srl Homogenizers and High pressure volumetric piston pump since 1974

Bertoli Srl Homogenizers and High pressure volumetric piston pump since 1974. w w w . b e r t o l i s r l . e u. Fields of. Rev.1 – 01/15. Applications. Homogenizer Typical Configuration. Homogenization Principle and Homogenizing Group. Homogenizing head. Impact ring.

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Bertoli Srl Homogenizers and High pressure volumetric piston pump since 1974

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  1. Bertoli SrlHomogenizers and High pressure volumetric piston pump since 1974 w w w . b e r t o l i s r l . e u

  2. Fieldsof Rev.1 – 01/15 Applications

  3. Homogenizer Typical Configuration

  4. Homogenization Principle and Homogenizing Group Homogenizing head Impact ring Homogenizing valve: it can betunedto face several products, a numberofgeometries are available Homogenization is an entirely mechanical procedure operating on the break down and dispersion of the particles for homogenous blending of the components.

  5. What happens in a Homogenizing Valve? Homogenization theory Generally in an HV the fluid is subject to many forces that cause micronization of its particles: Changing the kind of product also the homogenization mechanism will change

  6. What is homogenization for? The particles obtained, that are very small, give uniformity to the homogenized product, preventing possible surfacing and decantation phenomenon. On the basis of this principle, the possibility of separation is greatly reduced conferring desired stability to the product. Single-stageisusedfor: - high fatcontentproductsdemanding a high viscosity (certain cluster formation). • Two-stageisusedfor: • break up fatclusters • productswith high viscosity • stabilize a product

  7. Homogenizing Pressures

  8. Dairy Application Whipping cream Cooking cream Puddings Cottage cheese Fresh cheese Yoghurt

  9. Dairy Application: Milk Advantages of homogenisation • Smaller fat globules leading to less cream-line formation • Increased digestibility • Whiter and more appetizing colour • More full-bodied flavour • Better stability of cultured milk products Unhomogenized milk 150 bar 250 bar

  10. DairyApplication: Milk Homogenizing Group comparison:MARGHERITA vs. Standard Homogenizing valve

  11. DairyApplication: Milk “MARGHERITA VALVE”The latest evolution in Homogenizing Valves Patented PIIT2 - PR2009A000023 • The most compact • The smallest in size • The most stable • The most simple • Pneumatically controlled • Up to 30% energy saving • No addition of any special gasket to the normal standard “TRADITIONAL VALVE” “MARGHERITA” Same outside diameter Outlet (lamination) perimeter: Margherita 200 % of traditional valve Reaction Area: Margherita 30% of traditional valve

  12. Dairy Application: Ice Cream Advantages of homogenisation • Reduced Fat droplet size • Stable emulsion • Taste Improve • Increasing available surface area • Mix whiteness increase • Enable interactions with soluble suspended proteins, stabilizers and emulsifiers • Viscosity increase

  13. Dairy Application: Soya How can Bertoli help you to increase the yield on soy milk production?

  14. Best Ice-creamapplication Dairy Application: Soya SpecialApplicationforSlurry Treatment After 2nd mil Maximum size 200 µm Minimum size 30 µm Average size75 µm After homogenizing Maximum size 12 µm Minimum size 2 µm Average size 5.5 µm

  15. Dairy Application: Soya Advantages of homogenisation 18.000.000 liters soy milk/year yield of 4,5 liters soy milk / kg soy beans = 4.000.000 kg soy beans/year WITH BERTOLI HOMOGENIZER Yield of 5,8 l/kg = 3.100.000 kg soy beans / year In this way, with soy price of 650€/t , YOU CAN SAVE € 585.000,00 / year!!!

  16. Food and Beverages Application

  17. Food and Beverages Application: Ketchup Food and Beverages Application: Ketchup • BENEFITS OF HIGH PRESSURE HOMOGENIZATION: • in relation to the complete process parameters and product recipe • Reduced particle size to increase viscosity (reduced 4 – 5 Bostwick) • Particles uniformly dispersed throughout the product • Real mixing of all the ingredients • Reduced separation • Improved texture • More uniform color • Increased yield

  18. Food and Beverages Application: Egg Products Advantages of homogenisation • Viscosity Decrease • Avoid separation during storage • Foaming power and cake volume improve

  19. Best Beveragesapplication Food and Beverages Application: Fruit Nectars Advantages of homogenisation • Viscosity Increase • Sedimentation Decrease • Enhance Flavor

  20. Food Food and Beverages Application: Fruit and Baby-food Special Bertoli Pump for Transferring Products with Pieces PUMP UP TO 80 BAR from 2.800 up to 20.000 l/h. Pumping fluid products with pieces size up to 30 mm keeping their form, surface and structure.

  21. Cosmetic and PharmaceuticalApplication Chemical Emulsions Cell Disruption Emulsions Liposomes Pharma Solutions

  22. Best Cosmetic and Pharmaceuticalapplication

  23. Thanks for your kind attention. BERTOLI s.r.l. Via Brodolini 1, 43056 S. Polo di Torrile (PR) - Italy Tel. +39 0521 954711 - Fax +39 0521 293704 www.bertolisrl.eu

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