Sandbox GEA Webinars ana@twentythree.net https://sandbox-gea-webinars.23video.com en-us Visualplatform http://blogs.law.harvard.edu/tech/rss Sandbox GEA Webinars episodic no http://sandbox-gea-webinars.23video.com/homogenization-process-in-dairy <p>NanoVALVE (up to 250 bar) is the ideal high efficiency homogenizing valve for high quality dairy products.<br><br /> - 30% reduction of energy consumption<br><br /> - better product quality: 20% more viscous product looking smooth and creamy with improved taste and color<br><br /> - enhanced micronization<br><br /> - reduced needs of additives and proteins</p><p><a href="http://sandbox-gea-webinars.23video.com/homogenization-process-in-dairy"><img src="http://sandbox-gea-webinars.23video.com/64968559/66922938/b345fac5422daec63531bb7f354f7c71/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://sandbox-gea-webinars.23video.com/photo/66922938 Thu, 18 Feb 2016 08:14:27 GMT Homogenization process in dairy applications NanoVALVE (up to 250 bar) is the ideal high efficiency homogenizing valve for high quality dairy products. - 30% reduction of energy consumption - better product quality: 20% more viscous product looking smooth and creamy with improved taste and color - enhanced micronization - reduced needs of additives and proteins NanoVALVE (up to 250 bar) is the ideal high efficiency homogenizing valve for high quality dairy products. - 30% reduction of energy consumption - better product quality: 20% more viscous product looking smooth and creamy with improved taste and... Sandbox GEA Webinars 01:01 <p>NanoVALVE (up to 250 bar) is the ideal high efficiency homogenizing valve for high quality dairy products.<br><br /> - 30% reduction of energy consumption<br><br /> - better product quality: 20% more viscous product looking smooth and creamy with improved taste and color<br><br /> - enhanced micronization<br><br /> - reduced needs of additives and proteins</p><p><a href="http://sandbox-gea-webinars.23video.com/homogenization-process-in-dairy"><img src="http://sandbox-gea-webinars.23video.com/64968559/66922938/b345fac5422daec63531bb7f354f7c71/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> beverage cream dairy dispersion efficiency emulsion homogenization homogenizing micronization milk nanovalve; valve; yoghurt