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HOME Homogenizing Valve Assembly: The homogenizing valve assembly is essentially an adjustable orifice – or series of adjustable orifices.

The pressure created by the piston pump forces product through the homogenizing valve, causing a very significant pressure drop across the orifice.

1) Early Development 2) Basic Machine Design 3) Theory of Homogenization 4) History 5) Common Machine Series 5.1) CGD (WW II – 1947) 5.2) E (1947-1952) 5.3) K and DJ (1953-1978) 5.4) M Painted (1961 – 1998) 5.5) M (or MF) Stainless Clad (1961-1963) 5.6) MC (1963 – 1998) 5.7) MS (1983 – 1998) 5.8) G & R (1998 – Present) 5.9) G & R (2010 – Present) HOME New Homogenizers: Click here to request a quote on a new Gaulin homogenizer Rebuilt: Click here to browse Dairy Engineering's inventory of used Gaulin homogenizers. Dairy Engineering Company HOME The Gaulin Homogenizer is a machine used to create stable emulsions and dispersions in many industries including food and dairy, pharmaceutical, petroleum, and chemical.

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1) Early Development 2) Basic Machine Design 3) Theory of Homogenization 4) History 5) Common Machine Series 5.1) CGD (WW II – 1947) 5.2) E (1947-1952) 5.3) K and DJ (1953-1978) 5.4) M Painted (1961 – 1998) 5.5) M (or MF) Stainless Clad (1961-1963) 5.6) MC (1963 – 1998) 5.7) MS (1983 – 1998) 5.8) G & R (1998 – Present) 5.9) G & R (2010 – Present)After patenting the process in France in 1899, Auguste Gaulin introduced his machine for “treating milk” at the Paris World’s Fair in 1900.

The machine consisted of a 3-piston pump designed to push a combined stream of milk and cream through a set of tiny capillary tubes – an early version of a homogenizing valve.

Many dairy bottling operations now use high volume homogenizers capable of processing over 10000 gallons per hour of milk.

However, Gaulin Homogenizers are available in many sizes and configurations to handle a wide array of products in and out of the food industry.

As product is forced through the orifice, the resultant forces break fat/oil globules down to sizes small enough to prevent (or at least considerably delay) the natural separation of a single component from the rest of the emulsion.

The Gaulin Homogenizer was developed to blend cream into milk; that remains its most common usage.

There are many blending technologies that can reduce the size of globules by mechanically tearing apart the individual bubbles.

Auguste Gaulin’s original design forced the product through very thin capillary tubes.

Capillary tubes had given way to a more durable “annular orifice” design constructed from hardened materials. Piston Pump: A reciprocating piston pump comprised of 3 or 5 pistons working in tandem and driven by a single crankshaft.

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