News | March 3, 2008

High Flow Homogenizing Valves Specifically Developed For Milk, Yogurt, Ice Cream, And Juice Applications

Source: GEA Process Engineering Inc.
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The NanoValve™ range of homogenizing valves is specifically developed for milk, yogurt, ice cream, and juice applications – in other words, high volume (flow) applications which are homogenized at lower pressures.

We are proud to introduce the NanoValve™ XS which is based on the proven NanoValve™ technology. The NanoValve™ XS has a special valve profile which has been engineered to match the requirements of the US fresh milk producers:

  • large flow-rates, in the range of 5,000 to 12,000 gph
  • low operating pressure, below 1,500 psi
  • extended shelf life

Compared to a traditional homogenizing valve the NanoValve™ XS achieves the same homogenization effect at a much lower pressures. Typically it would require 2,200 psi with a standard homogenizing valve to reach 0.750÷0.800 microns. The same result can be obtained with NanoValve™ XS at pressure below 1,500 psi, achieving a 30% energy saving on normal operations.

SOURCE: GEA Process Engineering Inc.