Ice Cream Homogenizer Mixing Emulsifier Production

We analyze and compare the previous products and the current technical situation of our ultrasonic coating machine, Ultrasonic Emulsification Equipment, sonication Cell disruptor, and develop new technical specifications and processes. In order to give customers a better experience, the company constantly improves its products, and welcomes customers' consultation and negotiation with the advantages of high quality and low price. We have honored to receive recognition from our customers.

Description:

Ultrasound is mechanical waves at frequencies greater than 20 kHz . Ultrasound can be divided into high intensity (HIU, 10–1000 W cm−2) and low intensity (<1 W cm−2) ultrasound . Recently, ultrasound as a green technology has been utilized in several applications such as phytochemicals extraction, drying, processing of fruits, juices and dairy products, freezing, crystallization processes, improving the functional properties of food proteins, microbial inactivation, encapsulation and emulsification.

The formation and collapse of bubbles induced by acoustic cavitation could disrupt both oil droplets and cellulose crystals during emulsification, facilitating the formation of emulsions with small droplets. The acoustic cavitation produced during ultrasonic emulsification could disintegrate large chitin nanoparticles into smaller ones. The formation of smaller nanoparticles reduced the interfacial tension between the oil and aqueous phases, and thereby improved the stability of emulsions.

 

Parameter:

Model/Data	Sono-20-1000	Sono-20-2000	Sono-20-3000	Sono-15-3000
Frequency	20±0.5 KHz	20±0.5 KHz	20±0.5 KHz	15±0.5 KHz
Power	1000W	2000W	3000W	3000W
Voltage	110/220V
Temperature	300℃
Pressure	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
Horn Material	Titanium

 

Application:

Phacoemulsification has been applied in a variety of fields, and it plays a unique role in each field.

There are many industrialized phacoemulsification applications. Ultrasonic emulsification is one of the earliest technologies used in food processing. For example, soft drinks, ketchup, mayonnaise, jam, artificial milk, baby food, chocolate, salad oil, oily sugar water and other mixed foods used in the food industry have been tested and adopted at home and abroad, and improved The effect of product quality and production efficiency, and water-carotene emulsification has been successfully tested and used in production.

 

Why Ultrasonic Nanoemulsion Equipment need?

Ultrasound technology is a promising non-thermal technique that has been utilized in many food applications. An increase in demand for eco-friendly and energy-efficient technologies will result in increased utilization of ultrasound technology in many applications. Many researchers studied the effects of using HIU for emulsion formation on the physicochemical properties of emulsions stabilized using different emulsifiers and surfactants. Results showed that HIU is more energy-efficient than HPH and microfluidizers. Moreover, different emulsifiers showed diverse effects on emulsion properties. Some Ultrasonic homogenizer devices have been used on a large scale, the research institutes and related industry companies still necessary to do some test before industry application.Because the different PH, material, temperture, presstare all leads different result, so that lab sonicator are necessary before different industry application.

 

We have developed a number of competitive Ice Cream Homogenizer Mixing Emulsifier Production with independent intellectual property rights. We serve customers with heart, and insist on impressing customers with our own services. Looking into the new century, we will stick to a new path of industrialization, earnestly promote an innovation strategy.

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