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900W 40KHZ FUYANG Tank Immersible Ultrasonic Transducer Tubular Water Drop
Product Description
Ultrasonic extraction
In the food industry, ultrasonic extraction technology is a
marginal and interdisciplinary technology, which has attracted the
attention of many scientific and technological workers in many
countries. [2]
Grease extraction
Ultrasonic field enhanced oil extraction can significantly increase
the extraction efficiency, improve the quality of the oil, save raw
materials, and increase the amount of oil extracted. Ultrasonic
field can not only intensify the extraction process of substances
by conventional fluids, but also intensify the extraction process
of substances in the supercritical state.
In the process of ultrasonic-enhanced supercritical CO2 fluid
extraction, wheat germ oil is extracted from malt germ. After
supercritical fluid extraction with ultrasonic field, the
extraction rate of wheat germ oil is increased by about 10% without
causing degradation of wheat germ oil.
Protein extraction
Ultrasonic extraction of protein also has significant effects.
Ultrasonic waves can not only crush the above-mentioned embryos in
water, but also liquefy 80% of the proteins, and extract the
thermally unstable 7S protein components.
Ultrasonic treatment can increase the protein extraction rate;
ultrasonic treatment can also increase the separation temperature
of the slurry and reduce the viscosity of the slurry, which can be
used to directly produce high-protein soy milk products.
The soybean slurry of different concentrations, the heat-treated
soybean slurry before grinding and the separated bean dregs are
subjected to ultrasonic treatment. Compared with the untreated
soybean slurry, the protein content of the soybean milk after
ultrasonic treatment has been significantly increased, and the
increase range is 12%-20%.