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| Availability: | |
|---|---|
| Quantity: | |
| Place of Origin | china |
|---|---|
| Brand Name | RPS-SONIC |
| Certification | CE |
| Model Number | SONOL28-300 |
| Minimum Order Quantity | 1 |
| Price | to be negotiated |
| Packaging Details | carton |
| Delivery Time | 3-7 WORK DAYS |
| Payment Terms | T/T, L/C, D/A, D/P, Western Union, MoneyGram |
| Supply Ability | 200pcs/month |
28khz 300W labortaory ultrasonic sonochemistry for food processing
| Model | SONOL20-1000 | SONOL20-500 | SONOL28-300 | SONOL40-100 |
| Frequency | 20±0.5 KHz | 20±0.5 KHz | 28±0.5 KHz | 40±0.5 KHz |
| Power | 1000 W | 500 W | 300 W | 100 W |
| Voltage | 220/110V | 220/110V | 220/110V | 220/110V |
| Temperature | 300 ºC | 300 ºC | 300 ºC | 300 ºC |
| Pressure | 35 MPa | 35 MPa | 35 MPa | 35 MPa |
| Max Capacity | 8 L/Min | 5 L/Min | 1L/Min | 0.5 L/Min |
| Tip Head Material | Titanium Alloy | Titanium Alloy | Titanium Alloy | Titanium Alloy |
Ultrasonic homogenizer is a device that uses ultrasonic energy to homogenize, emulsify, disperse and refine materials. It is widely used in the food field. Its main functions include improving food quality, extending shelf life, and improving production efficiency. The following are specific applications of ultrasonic homogenizer in food processing:
Applications: Sauces, dairy products, beverages.
Effect: Ultrasonic waves enable the stable emulsification of oil and water, producing uniform emulsions.
Advantages: Improves texture and quality while reducing or eliminating the need for emulsifiers.
Applications: Milk, juices, smoothies.
Effect: Breaks down particles to smaller sizes for uniform distribution and prevents separation.
Advantages: Enhances product stability and consistency.
Applications: Tea, coffee, essential oils, plant-based extracts.
Effect: Ultrasonic waves break cell walls, facilitating the release of intracellular components like antioxidants, polyphenols, and flavors.
Advantages: Higher yield with reduced solvent use and shorter processing times.
Applications: Juices, jams, liquid foods.
Effect: Ultrasonic energy disrupts microbial cells and enhances heat transfer during thermal processing, ensuring microbial inactivation.
Advantages: Retains nutritional and sensory qualities while extending shelf life.
Applications: Chocolate spreads, jams, soups.
Effect: Ultrasonic processing disperses particles evenly, resulting in smoother and creamier textures.
Advantages: Improves sensory appeal and consumer satisfaction.
Applications: Probiotic drinks, nutrient-enriched foods.
Effect: Enhances the solubility and bioavailability of functional components like proteins and enzymes.
Advantages: Facilitates the development of innovative, health-oriented products.
Applications: Bread, cakes, pastries.
Effect: Improves dough elasticity and extensibility by modifying the gluten network.
Advantages: Results in better baking performance and texture.
Applications: Extraction of valuable compounds from food waste (e.g., polyphenols from fruit peels, protein from seeds).
Effect: Converts waste into high-value ingredients.
Advantages: Reduces waste, enhances sustainability, and adds value.
28khz 300W labortaory ultrasonic sonochemistry for food processing
| Model | SONOL20-1000 | SONOL20-500 | SONOL28-300 | SONOL40-100 |
| Frequency | 20±0.5 KHz | 20±0.5 KHz | 28±0.5 KHz | 40±0.5 KHz |
| Power | 1000 W | 500 W | 300 W | 100 W |
| Voltage | 220/110V | 220/110V | 220/110V | 220/110V |
| Temperature | 300 ºC | 300 ºC | 300 ºC | 300 ºC |
| Pressure | 35 MPa | 35 MPa | 35 MPa | 35 MPa |
| Max Capacity | 8 L/Min | 5 L/Min | 1L/Min | 0.5 L/Min |
| Tip Head Material | Titanium Alloy | Titanium Alloy | Titanium Alloy | Titanium Alloy |
Ultrasonic homogenizer is a device that uses ultrasonic energy to homogenize, emulsify, disperse and refine materials. It is widely used in the food field. Its main functions include improving food quality, extending shelf life, and improving production efficiency. The following are specific applications of ultrasonic homogenizer in food processing:
Applications: Sauces, dairy products, beverages.
Effect: Ultrasonic waves enable the stable emulsification of oil and water, producing uniform emulsions.
Advantages: Improves texture and quality while reducing or eliminating the need for emulsifiers.
Applications: Milk, juices, smoothies.
Effect: Breaks down particles to smaller sizes for uniform distribution and prevents separation.
Advantages: Enhances product stability and consistency.
Applications: Tea, coffee, essential oils, plant-based extracts.
Effect: Ultrasonic waves break cell walls, facilitating the release of intracellular components like antioxidants, polyphenols, and flavors.
Advantages: Higher yield with reduced solvent use and shorter processing times.
Applications: Juices, jams, liquid foods.
Effect: Ultrasonic energy disrupts microbial cells and enhances heat transfer during thermal processing, ensuring microbial inactivation.
Advantages: Retains nutritional and sensory qualities while extending shelf life.
Applications: Chocolate spreads, jams, soups.
Effect: Ultrasonic processing disperses particles evenly, resulting in smoother and creamier textures.
Advantages: Improves sensory appeal and consumer satisfaction.
Applications: Probiotic drinks, nutrient-enriched foods.
Effect: Enhances the solubility and bioavailability of functional components like proteins and enzymes.
Advantages: Facilitates the development of innovative, health-oriented products.
Applications: Bread, cakes, pastries.
Effect: Improves dough elasticity and extensibility by modifying the gluten network.
Advantages: Results in better baking performance and texture.
Applications: Extraction of valuable compounds from food waste (e.g., polyphenols from fruit peels, protein from seeds).
Effect: Converts waste into high-value ingredients.
Advantages: Reduces waste, enhances sustainability, and adds value.
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