Most fruit and vegetable juices are heterogeneous solid-liquid and liquid-liquid multiphase dispersions. To achieve a highly uniform and stable state, emulsification tanks, stirring tanks, and high-shear emulsification pumps are required. Emulsification tanks, stirring tanks, and high-shear emulsification pumps can improve the mixing and homogenization effects of fruit and vegetable juices, so that fruits and vegetables can be fully mixed in a free turbulent state and subjected to high shear and mixing in a laminar state. High-shear emulsification pumps use the high-shear principle to achieve solid phase micronization and liquid phase emulsification.

In the fruit and vegetable juice turbidity type fruit and vegetable juice, the pulp is the dispersed substance and the juice is the dispersion medium. In order to fully integrate the two, in addition to adding stabilizers, of course, a high-shear emulsification pump is also required for shear mixing. During the shearing process, the radius of the suspended particles in the fruit and vegetable juice becomes smaller, the surface area becomes larger, and the number of particle collisions increases, so that the particles are easier to aggregate to achieve a stable system.

The high shear emulsification pump has a good homogenizing and dispersing effect on the solid particles and liquid droplets in the fruit and vegetable juice. The pulp, juice and liquid in the fruit and vegetable juice are fully refined and mixed. The uniformity and fineness of the fruit and vegetable juice are good. In terms of stability, the solid particles and aggregates are fully crushed, and the liquid droplets are further dispersed and emulsified. The fruit and vegetable juice is stably and uniformly mixed, with good precipitation stability, uniform state and smooth taste. The homogenizing and emulsifying process of fruit and vegetable juice is a more complex fluid dispersion and mixing process. For different materials, there will be different processes due to different specific mechanisms. Due to the special material characteristics and product stability and uniformity requirements of fruit and vegetable juice, the effect of achieving homogenizing and emulsification is also quite different.