Hielscher Ultrasonics offers ultrasonic processing suitable for food industry
Hielscher USA
Ultrasonic processors
Hielscher Ultrasonics offers ultrasonic processing suitable for applications in the food industry, such as the processing of fruit juices, purees, sauces and dairy products, the extraction of pigments and lipids, and microbial and enzyme inactivation.
It can also be used for emulsification, dispersing and homogenising, as well as to improve chemical reactions and surface chemistry, and influence crystallisation processes.
According to the company, ultrasound enables the preservation of desirable qualities — such as sensory and nutritional attributes — and is suitable for use in laboratory trials before scale-up.
Ultrasonic cavitation creates shear forces that mechanically break cell walls and improve the transfer of materials
This can be used for the extraction of liquid from solid cells. The process involves enclosing the compound to be dissolved into a solvent within a solid structure — in order to extract it, the cell membrane needs to be destroyed.
Particle size reduction caused by the ultrasonic cavitation increases the surface area that is in contact between the solid and liquid phase.
The ultrasound’s mechanical activity enhances the diffusion of the solvent into the tissue and, as the ultrasound breaks down the cell walls, it facilitates the transfer from the cell to the solvent.
Key features
- Can be tested in laboratory or bench-top scale
- Intensity and the cavitation characteristics can be adapted to suit specific processes
- Amplitude and pressure can be varied within a wide range
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