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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 |
Sonication is the act of applying sound energy to agitate particles in a sample, for various purposes such as the extraction of multiple compounds from plants, microalgae and seaweeds. Ultrasonic frequencies (> 20 kHz) are usually used, leading to the process also being known as ultrasonication or ultra-sonication.
With ultrasonic extraction, the sonication uses ultrasonic waves. A probe is inserted into the mixture. The probe starts to put forth both high and low pressure sound waves. The waves create microscopic currents and pressurized liquid eddies which creates a harsh environment.
RPS-SONIC ultrasonics supplies ultrasonic extractors and ultrasonic food processing systems adapted to your process requirements. We spec our sonication systems to the customer's specifications such as capacity / throughput, olives (raw material), oil sort and quality, space, and retrofitting into existing production streams. By pumping the olive paste through an ultrasonic reactor chamber, the ultrasonic waves are applied very uniformly through the olive paste so that a very homogeneous product quality is achieved. One of the major advantages of Hielscher's sonication systems is the full control over all process parameters. Sonication intensity, temperature and pressure can be completely controlled so that the sonication process can be perfectly optimized in regards to yield and quality standards. The industrial grade of our ultrasonic systems allows for 24/7 operation and hazzle-free processing.
Nutritionally Enriched Olive Oil
Applying ultrasound waves during the maceration / malaxation step enables to improve the nutritional value of olive oil by enriching it in phenolic compounds and vitamins from olive leaves. By extracting phenolic compounds such as α-tocopherol and oleuropein from olive leaves and adding them to the olive oil, the nutritional quality of the olive oil can be enhanced.
Flavored Olive Oil
Herbs and spices such as basil, sage, rosemary, garlic, lemon peel, peppers, ginger, rosemary sprigs, etc. can be used to infuse olive oil. The intense extraction effects of sonication help to release the flavor of the herbal / spice substrate much more complete and faster. Click here to read more about ultrasonic extraction! Our ultrasonic systems are highly versatile and can be used in several process stages of your process. If you want to process your olive oil further, you can use your ultrasonic system to create fine size emulsions, e.g. to manufacture olive oil vinagrettes, dressings or sauces.
Benefits of Ultrasonic Olive Oil Extraction
Higher yield
More aromatic flavor and aroma
Lower bitterness
Higher antioxidant content
Longer shelf life intense green color
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