
Toothpaste Making Machine Emulsifier Homogenizer Mixing Machine Vacuum Emulsifying Mixer
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
Through the fine control of the whole process of product production, we provide our customers with cost-effective Ultrasonic Dispersion Equipment, Ultrasonic Probe Homogenizer, High Intensity Ultrasonic equipment. We have created the enterprise spirit of "hard work, unity and hard work, truthfulness and innovation, and not to disgrace the mission", and gradually formed the enterprise culture with the enterprise spirit as the core. We put the core values of "people-oriented, honest and trustworthy, harmonious and win-win" throughout the entire production, operation and management process, to enhance the overall corporate reputation and development quality. We strive to improve customer efficiency to save costs for customers. Through the integration of a variety of modes, our company meets the personalized needs of different users.
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 |
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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.

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