{"id":12231,"date":"2023-02-08T14:06:10","date_gmt":"2023-02-08T11:06:10","guid":{"rendered":"https:\/\/www.hommak.com\/?p=12231"},"modified":"2023-08-08T08:13:38","modified_gmt":"2023-08-08T05:13:38","slug":"how-to-prevent-phase-separation-2","status":"publish","type":"post","link":"https:\/\/yapianalizi.com.tr\/en\/how-to-prevent-phase-separation-2\/","title":{"rendered":"How to Prevent Phase Separation"},"content":{"rendered":"
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The Most Effective Solution to Prevent Phase Separation<\/span>What is Phase Separation?<\/span><\/span><\/h1><\/header>
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When emulsions and suspensions are left to their own condition, they separate into the constituent components and this is called\u00a0phase separation<\/strong>.<\/p>\n

Emulsion<\/a>\u00a0and the suspensions are divided into two types; namely the long time separation and short time separation according to phase separation duration.<\/p>\n

By using two processes, physical and chemical methods, to avoid the separation of phases in heterogeneous mixtures or to maintain their shape in a homogeneous state for a long period is possible. Substances called emulsifiers are used in chemical processes to prevent separation and to maintain a continuous state of phase. Phase separation is avoided or delayed by reducing the particle size as the physical methods.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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What is an Emulsifier?<\/span><\/span><\/h1><\/header>

Emulsifiers<\/strong> are foreign matters used to provide a homogeneous mixture of foodstuffs with different densities such as oil and water. Briefly, they are molecules that love oil and water. This is a material that typically stabilizes an emulsion chemically and is a surfactant (material which reduces surface tension).<\/p>\n

Emulsifiers are also called emulgators<\/p>\n<\/div>

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Emulsifier Usage Areas<\/span><\/span><\/h1><\/header>
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As an emulsifier, beeswax, fatty acids, lecithin, egg yolk are used for many years. Emulsifiers are widely used in mayonnaise, margarine, cream-containing sauces, packaged foods, in the pharmaceutical and paint industries to prevent phase separation.<\/p>\n<\/div><\/div><\/div><\/div>

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Disadvantages and Drawbacks of Using An Emulsifier<\/span><\/span><\/h1><\/header>
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  • The cost increase in production,<\/li>\n
  • To harm the natural structure of the product,<\/li>\n
  • May cause allergies in the human body.<\/li>\n
  • May cause neurological diseases.<\/li>\n
  • It may cause obesity and several health problems in individuals who have a high consumption of packaged food.<\/li>\n
  • It can cause diseases such as shortness of breath.<\/li>\n
  • It may cause skin irritation and diseases.<\/li>\n
  • This substance that triggers stomach diseases may induce dangerous diseases in humans, such as bowel cancer.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
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    Preventing Phase Separation Physically<\/span><\/span><\/h1><\/header>
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    To avoid the physical separation of the phase, the particle size of the substance should be reduced. The surface tensions would then reduce and the separation of the phases will be mitigated.<\/p>\n

    According to Stokes Law<\/strong>, the phase separation rate is proportional to the square of the particle diameter. This means that the time needed for the separation of an oil globule with a particle diameter of 2R is T, and the time needed for the separation of an oil globule with a particle radius of R will be 4T.<\/p>\n

    As a result, if the phase separation is desired to be prevented physically, the particle size should be reduced. So reducing the particle size, in other words,\u00a0the most effective method in preventing phase separation<\/strong>\u00a0is\u00a0the high-pressure homogenizers<\/strong>.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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    What is High-Pressure Homogenizer?<\/span><\/span><\/h1><\/header>
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    By adding high pressure, the product that is in fluid form with its heterogeneous composition is forced to pass across a small space. The surface area increases as a result of the micronization of particles passing through the small space at high speed, so they become perpetually homogeneous. This process is called “homogenization”. The machine that performs the homogenization process called\u00a0high-pressure homogenizer<\/strong>.<\/p>\n<\/div><\/div><\/div><\/div>

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    \"https:\/\/yapianalizi.com.tr\/wp-content\/uploads\/2023\/01\/hommak-homojenizator-v-hm150.jpg\"<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
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    “Depending on the pressure and the product you add in the homogenizer, you can reduce particle sizes by 2-20 times This means that there will be 4 to 400 times delayed phase separation. In this way, the production process becomes easier and the product’s shelf life is prolonged.”<\/em><\/p>\n<\/div>

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    The process performed on the homogenizer<\/strong>\u00a0is inherently physical, and since it involves no additives, the product’s natural composition does not deteriorate and a healthier product can be produced. Additionally, reducing the usage of pesticides would reduce the cost of production.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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    What is the Price of Homogenizer?<\/span><\/span><\/h1><\/header>
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    To find the answer to this question you must first answer the questions stated below.<\/p>\n

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    • What is the product to be used? (Whether it has viscosity and abrasiveness property)<\/li>\n
    • How much pressure do you need? (You can get information about this issue from us)<\/li>\n
    • How much capacity do you need? (Lt \/ Hour or Kg\/hour)<\/li>\n<\/ul>\n

      To get a high pressure homogenizer<\/strong> price offer, you can fill out the form below.<\/p>\n

      In this article, we discussed how we can prevent phase separation<\/strong>\u00a0physically, how can we reduce the use of emulsifiers and additives.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>","protected":false},"excerpt":{"rendered":"

      When left to their own devices, emulsions and suspensions separate into their constituent components, a situation referred to as phase separation.<\/p>\n","protected":false},"author":1,"featured_media":8720,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[135],"tags":[209,712,210,347,346,138,713,211,714,140],"class_list":["post-12231","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-yuksek-basincli-homojenizator-en","tag-emulgator-en","tag-emulsifier","tag-faz-ayrismasi-en","tag-high-pressure-homogenizer-en","tag-homogenization","tag-homojenlestirme-en","tag-phase-separation","tag-stokes-yasasi-en","tag-stokes-law","tag-yuksek-basincli-homojenizatorler-en","post_format-post-format-image"],"yoast_head":"\nHow to Prevent Phase Separation - Hommak<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Prevent Phase Separation - 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