Stainless Steel Homogenizer for Cosmetics / Cream Homogenizer

Stainless Steel Homogenizer for Cosmetics / Cream Homogenizer

The physical shear and turbulence generated in the ultrasonic system originate from the phenomenon of acoustic cavitation. Due to the pressure fluctuations of sound waves in the entire aqueous medium, air pockets in the water act as nuclei, and microbubbles can form, grow and collapse within a few microseconds, leading to micro-scale implosion and providing strong local shearing force.

Product Details

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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.

Ultrasonic nanoemulsion
标题

 

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