Mustard, Mayonnaise Making Manufacturing Vacuum Homogenizer Homogenizing Emulsifier Emulsion Mixer Kettle Machinery

After years' research and development, we adopt advanced technology and techniques to produce a new generation of small sonicator, Wide coated ultrasonic atomizer, industrial sonicator. We actively cover a wider range of treatment fields and product applications through core technologies with independent intellectual property rights. The struggle concept of "people-oriented, high performance-oriented" is the continuous driving force of our high-quality development. Our corporation maintains risk-free enterprise combined by truth and honesty to maintain long-term interactions with our clients. In the increasingly competitive market, only those products with bright ideas, artistic characteristics and finally selling points in the market will be recognized by consumers.

Description:

Phacoemulsification refers to the cavitation formed by ultrasonic energy (a large number of bubbles will be generated in the liquid, and the small bubbles will gradually grow and increase with the ultrasonic vibration, and finally burst and split instantly, and the split bubbles will continue to grow in cycles. And burst. When these small bubbles collapse rapidly, high temperature and high pressure are generated in the bubble, and because the liquid around the bubble rushes into the bubble at high speed, a strong local shock wave is generated in the liquid near the bubble, and a local high temperature and high pressure is also formed. This produces ultrasonic pulverization and emulsification), a process in which two or more immiscible liquids are mixed, one of which is dispersed into another liquid in the form of fine droplets or particles to form a mixed emulsion. Ultrasound can produce very fine droplets and a narrow size distribution. In most cases, our ultrasonic mixer can obtain sub-micron droplets when preparing emulsions in batches or pipelines, with high emulsification quality, stability and high production efficiency.

Ultrasound has good potent1al as a source of energy for emulsification.It can be advantageously used in liquid-liquid heterogeneous systemsespecially .When the reactions are controlled by mass transfer,Ultrasonic bath has inherentlimitations due to generation of standing wavesand low intensity of ultrasound. A probe ultrasonic homogenizer can beeffectivelyused for the emulsification.

 

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.

 

Advantages:

1. High emulsification quality ~ the average droplet size of the formed emulsion is small, which can be 0.2-2μm, the droplet size distribution range is narrow, which can be 0.1-10μm or narrower, the concentration is high, the concentration of pure emulsion can reach 30%, plus The emulsifier can reach 70%.

2. Stable emulsification ~ You can produce stable emulsions without or with less emulsifiers, and some can be stable for several months to more than half a year, with low energy consumption, high production efficiency and low cost.

3. The type of emulsion can be controlled~ Under certain sound field conditions, both o/w (oil-in-water) and w/o (water-in-oil) emulsions can be prepared, but it is impossible to use mechanical emulsification methods, only The nature of the emulsifier can control the type of lactic acid. For example, toluene is emulsified in water and can form a type of milk under low sound intensity.

 

We optimize our technology to extend the life of our Mustard, Mayonnaise Making Manufacturing Vacuum Homogenizer Homogenizing Emulsifier Emulsion Mixer Kettle Machinery and improve the environmental protection and stability of our products. We intention to get a top class supplier for worldwide OEM and aftermarket! We have formed a learning corporate culture with distinctive characteristics, openness and tolerance, innovation and integrity.

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