Ultrasound in the application of food dispersion can be divided into:
liquid - liquid dispersion (emulsion), solid - liquid dispersion (suspension), gas - liquid dispersion of three cases.
Solid - liquid dispersion (suspension): such as the dispersion of the powder emulsion.
Gas-liquid dispersion: such as the manufacture of carbonated beverage water, CO2 absorption method can be improved, so as to improve the stability. Liquid - liquid dispersion (emulsion): If butter will be emulsified, made of high lactose; sauce production, the dispersion of raw materials.
Ultrasound dispersion can also be used for the preparation of nano materials; for the detection of food samples, such as ultrasonic dispersion liquid phase micro extraction technology for the extraction and enrichment of trace amounts in milk samples.
The use of ultrasonic dispersion combined with high-pressure steam cooker physical modification of the banana peel pre-treatment, and then with amylase, protease digested banana peel powder.
Compared with the non-soluble dietary fiber (IDF) obtained by enzymatic treatment without pretreatment, the pretreated lDF obtained by hydration, water holding power and swelling ability was significantly improved.
Amplitude/power adjustment range
Volume of reactor
Ultrasonic device + Digital Generator
Stainless steel reactor, Remote communication interface, flow meter