Ultrasonic Homogenizer for Fruit and Vegetable Sterilization

• Customization: Available
• After-sales Service: Online Service
• Application: Liquid with Suspended Solids, Powder, Viscous Fluid, Liquid, Granules
• Model NO.: RPS-SONO20-3000
• Certification: CE
• Condition: New
• Type: Ultrasonic Homogenizer
• Warranty: 1year
• Working: High Speed Mixer
• Frequency: 20kHz
• Generator: Digital Generator
• Horn: Titanium Alloy
• Capacity: 20L in Max
• Power: 3000W
• Horn Size: Customized
• Mixer Type: Homogenizer
• Operating type: Continuous Operating
• Transport Package: Carton
• Trademark: Rps-sonic
• Origin: China
• HS Code: 8515900090
• Production Capacity: 200PCS/Month
• Package Size: 45.00cm * 12.00cm * 15.00cm
• Package Gross Weight: 6.000kg

Product Description

 

Ultrasonic homogenizer for Fruit and vegetable sterilization

 

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

At present, water or steam is generally used in the food industry to directly or indirectly sterilize and inactivate enzymes. However, nutrients and flavor substances are easily transformed or degraded after high temperature treatment, resulting in reduced quality. Non-thermal processing technology can not only kill microorganisms in fruit and vegetable juices, but also better maintain the inherent nutrients, color, aroma, freshness, prolong Shelf life has gradually attracted the attention of producers and consumers.
Ultrasound is sound waves propagating through a medium in the form of mechanical vibrations with frequencies above 20 kHz, beyond the range of human hearing. As a non-thermal processing technology, ultrasonic wave is suitable for fruit and vegetable juice processing. On the one hand, ultrasonic wave destroys the microbial cell wall through cavitation and inhibits the reproduction of microorganisms in fruit and vegetable juice; on the other hand, compared with traditional thermal sterilization technology, ultrasonic wave can reduce water and electricity. consumption, preserve the inherent nutritional quality and sensory properties of fruit and vegetable juices, and improve product uniformity. At present, it is difficult to achieve a complete lethal effect by ultrasonic alone on food spoilage or pathogenic microorganisms. However, ultrasonic waves cooperate with other sterilization techniques such as mild heat treatment, high pressure, and bacteriostatic agents to increase the effect of sterilization and blunt enzymes.
As a non-thermal technology, ultrasound is widely used in the processing of different fruit and vegetable juices, such as: apple juice, mango juice, strawberry juice, blackberry juice, blueberry juice, watermelon juice, melon juice, guava juice, orange juice, pear juice, pineapple juice , grape juice, cranberry juice, red durian juice, tomato juice, carrot juice, gourd juice and prickly pear juice. Ultrasound can kill most of the microorganisms in fruit and vegetable juice under certain conditions, which meets the requirements of the U.S. Food and Drug Administration for the microorganisms before filling of concentrated fruit and vegetable juice processed in the form of "heating evaporation concentration". Moreover, ultrasound combined with other sterilization techniques (such as mild heat treatment, high pressure, bacteriostatic agents, ozone, microwaves, lasers, electric fields, high static pressure and ultraviolet rays, etc.) can improve the effect of sterilization and passivate enzymes, and reduce energy consumption.