30L Ultrasonic Extraction Machine for Olive Oil Extraction ultrasonic homogenizer

I. Core Working Principle: Three Key Effects of Ultrasound

When ultrasound waves propagate through a liquid medium (such as water, buffer, or a small amount of food-grade auxiliary solvent in olive oil extraction), they produce the following core effects, acting directly on the olive raw material (pulp and pomace), achieving efficient oil separation:

    1.1 Cavitation Effect (Core Driving Force)

     Ultrasound waves create alternating high- and low-pressure zones in the liquid. The low-pressure zones generate numerous tiny bubbles (cavitation bubbles). These bubbles rapidly collapse in the high-pressure zones, releasing extremely powerful shock waves (local pressures reaching thousands of atmospheres) and microjets. This energy instantly destroys the cell walls,  cell membranes, and lipid body structures of olive cells, allowing the olive oil within the cells to be more fully released into the  extraction medium, significantly increasing oil yield (by 5%-15% compared to traditional cold-pressing). 

    1.2 Mechanical Vibration Effect

     The high-frequency mechanical vibrations of ultrasound (typically 20kHz-100kHz) cause the liquid and olive oil particles in the extraction system to move at high speeds, creating a strong stirring effect. This reduces the "concentration gradient" around the olive oil particles (preventing the formation of an "oil film" on the surface of the olive oil, which could hinder subsequent extraction). This accelerates the diffusion of oil from the olive oil interior into the extraction medium, shortening extraction time (conventional cold pressing takes several hours, while ultrasonic extraction can reduce this to 30 minutes to 2 hours).

    1.3 Mild Thermal Effect

     As ultrasonic energy propagates, it converts a small amount of energy into heat, slightly raising the temperature of the extraction system (usually no more than 50°C). This not only promotes oil fluidity, but also prevents the damage to heat-sensitive nutrients in the olive oil, such as unsaturated fatty acids (such as oleic acid), vitamin E, and polyphenols, caused by high temperatures (e.g., traditional hot pressing, which exceeds 120°C), thereby ensuring the olive oil's "extra virgin" quality standards.

II. Main Equipment Types (Classified by Application Scenario)

Depending on the processing scale and usage scenario, ultrasonic olive oil extraction equipment can be divided into the following two categories to meet different user needs:

    1. Small Laboratory Ultrasonic Extraction Equipment

     Applicable Scenarios: Olive oil extraction process research in universities and research institutions (e.g., optimizing the effects of ultrasonic power and extraction time on oil yield), or small-batch trial production in small businesses.

     Key Parameters: Extraction tank volume typically ranges from 0.5-10L, ultrasonic power ranges from 0-500W, and temperature control range from 20-80°C. Most equipment is benchtop and offers flexible operation.

     Advantages: Compact size, low energy consumption, and highly adjustable parameters make it suitable for variable experimentation and exploring optimal extraction processes.

    2. Industrial-Scale Extraction Equipment

     Application: Large-scale olive oil processing enterprises operating continuously, processing several to tens of tons of olive oil daily.

     Key Parameters: Extraction tank capacity of 50-500L (or multiple tanks in parallel), ultrasonic power of 1000-5000W, equipped with a conveyor-type raw material feeding system and a continuous centrifugal separation line, supporting 24/7 operation.

     Advantages: High degree of automation (enabling unmanned operation of the entire feeding - extraction - separation - collection process), high production capacity, strong extraction stability, and compliance with GMP (Good Manufacturing Practice) requirements for the food industry.