| Customization: | Available |
|---|---|
| After-sales Service: | Online Service |
| Application: | Liquid with Suspended Solids, Liquid |
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| Model | SONO20-1000 | SONO20-2000 | SONO15-3000 | SONO20-3000 |
| Frequency | 20±0.5 KHz | 20±0.5 KHz | 15±0.5 KHz | 20±0.5 KHz |
| Power | 1000 W | 2000 W | 3000 W | 3000 W |
| Voltage | 220/110V | 220/110V | 220/110V | 220/110V |
| Temperature | 300 ºC | 300 ºC | 300 ºC | 300 ºC |
| Pressure | 35 MPa | 35 MPa | 35 MPa | 35 MPa |
| Intensity of sound | 20 W/cm² | 40 W/cm² | 60 W/cm² | 60 W/cm² |
| Max Capacity | 10 L/Min | 15 L/Min | 20 L/Min | 20 L/Min |
| Tip Head Material | Titanium Alloy | Titanium Alloy | Titanium Alloy | Titanium Alloy |
Introduction:
Ultrasound homogenization technology is mainly used in dairy products.
In natural state, the diameter of the fat globules is uneven, ranging from 1 to 10 μm, generally 2 to 5 μm [1]. These fat globules float on the surface of the milk to form a creamy layer due to the buoyancy, so that milk is produced. Delamination. The presence of these fat globules greatly affects the appearance and taste of milk and dairy products. If the milk is homogenized, the diameter of the fat globules can be controlled at about 2 μm. At this time, the surface area of milk fat increases and the buoyancy decreases, thereby avoiding stratification and achieving a uniform effect. The unique effect of homogenization improves the quality of the product from the aspects of appearance and taste. Therefore, homogenization is a very important part of the pretreatment process of milk products.
After the raw milk is homogenized, the appearance, taste, and nutritional quality of the dairy product will be greatly improved, so homogenization is an extremely important part of the pretreatment process of dairy products. Due to cavitation and other physical effects, ultrasonic waves have a homogeneous effect on materials. Many studies have reported the homogeneous effect of ultrasound on cow milk. Ultrasonicate 0.5 kg of milk using an ultrasonic cell pulverizer. The results showed that the homogenization effect of ultrasonic homogenization at 40 ºC for 10 min was the best. The homogenizing effect of ultrasound on milk. At a frequency of 40 k Hz and a power density of 0.8 W / cm2, the homogenization of ultrasound was performed for 1 min. The average particle size of fat globules was 0.584 µm, and the particle size of 94% of fat globules was less than 1 µm. Schmidt studied the homogenizing effect of ultrasound on milk. Under laboratory conditions of 60 ºC and 20 ± 1 k Hz, 4 ml of low-fat milk was homogenized, and the average fat particle size after processing was less than 1 µm. The effect of high-intensity ultrasound on milk fat was studied. After sonication, the fat globule size decreased by 81.5%. Homogeneous effect of raw milk fat globules. The study found that compared with traditional homogenization, high-amplitude ultrasound has better homogenization effect on milk. Under 450 W ultrasound for 10 min, the diameter of the fat globules was 0.725 µm; at 180 W, 10 min was similar to the traditional homogenization effect. Studies show that compared with traditional methods, ultrasound has a better homogenization effect on milk, and the homogenization effect increases with the increase of homogenization time and ultrasonic power. The combination of ultrasonic and heating can achieve the dual effects of homogenization and pasteurization. Human milk was homogenized by ultrasound and tested for the effects of Ig A and Ig G antibodies, lactoferrin, and bacterial content in human milk. The results showed that low temperature ultrasonic homogenized milk can reduce fat loss without destroying globulins Ig A, Ig G and lactoferrin.
Fermented dairy products are accepted by more people because of their rich nutritional value and good flavor. Yogurt can not only provide a large amount of calcium, phosphorus, magnesium, vitamin A, riboflavin, but also a large number of micro-ecological probiotics that are beneficial to the human body. Over the past 30 years, the yogurt industry has grown rapidly. In order to maintain a fast growth rate, there should be some innovation in yogurt processing technology, packaging, taste, texture and so on. Studies have shown that milk treated with ultrasound can increase the viscosity of yogurt and improve the quality of dairy products to a certain extent. For example, acid production is stable and easier to control. Among the indicators of aroma, appearance, color, and taste, ultrasonic homogeneous yogurt performs best in terms of aroma and appearance, etc .; it can increase the lactose conversion rate, and it is suitable for lactose intolerant people The meaning is extraordinary; the fermentation time is reduced; the water retention and viscosity of the yogurt are increased, and the syneresis is reduced.
• Cell disrupter (extraction of plant substances, disinfecting, enzyme deactivation)
• Therapeutic ultrasound, i.e. induction of thermolysis in tissues (cancer treatment)
• Decrease of reaction time and/or increase of yield
• Use of less forcing conditions e.g. lower reaction temperature
• Possible switching of reaction pathway
• Use of less or avoidance of phase transfer catalysts
• Degassing forces reactions with gaseous products
• Use of crude or technical reagents
• Activation of metals and solids
• Reduction of any induction period
• Enhancement of the reactivity of reagents or catalysts
• Generation of useful reactive species
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