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| MPa |
Bar |
psi |
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| 1 |
10 |
147 |
| 2 |
20 |
294 |
| 3 |
30 |
441 |
| 4 |
40 |
588 |
| 5 |
50 |
735 |
| 6 |
60 |
882 |
| 7 |
70 |
1029 |
| 8 |
80 |
1176 |
| 9 |
90 |
1323 |
| 10 |
100 |
1470 |
| 15 |
150 |
2205 |
| 20 |
200 |
2940 |
| 25 |
250 |
3675 |
| 30 |
300 |
4410 |
| 35 |
350 |
5145 |
| 40 |
400 |
5880 |
| 45 |
450 |
6615 |
| 50 |
500 |
7350 |
| 55 |
550 |
8085 |
| 60 |
600 |
8820 |
| 65 |
650 |
9555 |
| 70 |
700 |
10290 |
| 80 |
800 |
11760 |
| 85 |
850 |
12495 |
| 90 |
900 |
13230 |
| 95 |
950 |
13965 |
| 100 |
1000 |
14700 |
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Homogenisation is defined by Leniger and Beverloo as the fine dispersion of one liquid within another through the application of high shear stresses. Today Homogenisation is also used to a achieve dispersion of insoluble ingredients such as MCC and minerals.
With process recommendations and homogenisation equipment often stated in either
imperial or metric values, this chart is provided to assist in determining the
correct homogenisation pressure.
References:
Leniger, H.A. and Beverloo, W.A. 1975, Food Process Engineering,
D. Reidel Publishing |
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