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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 |
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Tip Head Material |
Titanium Alloy |
Titanium Alloy |
Titanium Alloy |
Titanium Alloy |
Olive oil extraction
Ultrasonic machines can be integrated into regular olive oil production lines. The performance of the extraction process can be improved by sonicating olive paste, thereby increasing the extraction capacity of olive oil mills. Sonication, an essential step in the mechanical olive oil extraction process, can greatly improve the situation. The gelatinization efficiency depends on the rheological properties of the olive paste and the process parameters of the gelatinization, such as time and temperature. These factors significantly affect the yield and quality of virgin olive oil.
Cavitation occurs when powerful ultrasonic waves are applied to tapenade. Cavitation refers to the formation, growth and collapse of bubbles during alternating pressure cycles. Ultrasonic cavitation disrupts cellular structure, enables the release of soluble compounds from olive plant tissue, and improves mass transfer. Therefore, by sonication, the extraction rate and yield are significantly improved. The oil in the sonicated olive paste also showed lower bitterness and higher content of tocopherols, chlorophyll and carotenoids.
Sonication is a gentle, non-thermal food processing technique that releases oils and active compounds (e.g. antioxidants, phenols, vitamins) from olive paste. The olive-colored paste can be processed very uniformly through a continuous in-line process in the ultrasonic cavitation zone. Sonication is also very beneficial for the process temperature: sonication provides instant heating and greatly reduces the preheating time for tapenade, after which the process temperature can be easily maintained at a moderate temperature (eg 28-30ºC).
Avocado Oil Extract
Using an ultrasonic extraction machine to process avocado puree can increase the recovery rate of avocado oil by 15-24%. Sonication aids in the cold pressing of avocado oil by increasing oil production. Non-autoclaved technology allows avocado oil to retain its valuable nutrients, flavorful aromas and intense emerald green color. Ultrasonic instant dissolution and extraction of avocado pulp improves oil release and potentially shortens the instant dissolution time in industrial avocado oil production without compromising quality. Ultrasonic-pressed avocado oil is carefully maintained to retain all of its healthy nutritional compounds such as vitamins, enzymes, micronutrients and flavor components. Studies have shown that sonication increases the extraction rate and reduces extraction time of edible oils, while maintaining the high nutrient levels of vegetable oils.
Summarize
Ultrasonic extraction can be used as a single method for extracting edible oil from seeds and oil-rich fruits, or it can be integrated or retrofitted into conventional, already existing edible oil production equipment to improve oil yield and quality. Ultrasonic extraction equipment is easy to install and requires little space (small footprint), so it can be retrofitted into existing oil plants. Industrial Ultrasonic Extractors are rugged and industrial grade for 24/7 operation under heavy loads and harsh environments.
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