Ultrasonic Nanoemulsion Equipment
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 inherent limitations due to generation of standing wavesand low intensity of ultrasound. A probe ultrasonic homogenizer can beeffectivelyused for the emulsification.
Product Details
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 |
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|
Temperature |
300℃ |
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|
Pressure |
35 MPa |
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|
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.
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.
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