Search results for: honey
Ultrasonication is a non-thermal processing methods for honey. Ultrasonic honey processing is successfully used to inactivate microbes, to reduce particles, to break existing crystals and to inhibit further crystallization in honey. Since sonication is a mild, non-thermal treatment, the formation of undesirable components like 5-Hydroxymethylfurfural (5-HMF), which occurs when honey is thermally treated, is prevented. Hielscher Ultrasonics supplies various high-performance ultrasound systems and flow cells for the production of high-quality honey.
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Ultrasonic Nanostructuring of Antibiotics
Ultrasonically-assisted production of antibiotics can increase their effectiveness, eben against drug-resistant bacteria: The increasing number of antibiotic-resistant bacteria strains is a still unsolved problem making bacterial infections, which have been successfully treated with antibiotics within the last decades, a…
https://www.hielscher.com/ultrasonic-nanostructuring-of-antibiotics.htm
Synthesizing Nano-Silver with Honey and Ultrasonics
Nano-silver is use for its anti-bacterial properties to reinforce materials in medicine and material science. Ultrasonication allows for a rapid, efficacious, safe, and environmental-friendly synthesis of spherical silver nanoparticles in water. Ultrasonic nanoparticle synthesis can be easily scaled from…
https://www.hielscher.com/synthesizing-nano-silver-with-honey-and-ultrasonics.htm
Improved Mustard Production with Power Ultrasound
Mustard condiment is produced from mustard flour and water or vinegar. Ultrasonic processing of mustard is a rapid and efficient method to release the full flavour spectrum from the ground mustard seeds. In a non-thermal, mild shear process, ultrasonic…
https://www.hielscher.com/improved-mustard-production-with-power-ultrasound.htm
Uniformly Dispersed CNTs by Ultrasonication
To exploit the exceptional functionalities of carbon nanotubes (CNTs), they must be homogeneously dispersed. Ultrasonic dispersers are the most common tool to distribute CNTs into aqueous and solvent-based suspensions. The ultrasonic dispersing technology creates sufficiently high shear energy to…
https://www.hielscher.com/uniformly-dispersed-nanotubes-by-sonication.htm
Ultrasonic Production of Flavour Ingredients
Ultrasonic extraction increases yield and shortens process time. Ultrasound is the key-technology for sustainable green extraction as it is a safe process using safe, green solvents. Furthermore, it has a very high energy-efficiency. Botanical Extracts Ultrasonic extraction is commercialized…
https://www.hielscher.com/ultrasonic-production-of-flavour-ingredients.htm
Ultrasonic Freezing and Ice Crystallization of Food Products
Sonication increases the nucleation of ice crystals and provides thereby a faster freezing and control over the ice crystal size. Power ultrasound is beneficial to many food-freezing processes as shorter freezing times and leads to higher product quality. Ultrasonically…
https://www.hielscher.com/ultrasonic-freezing-and-ice-crystallization-of-food-products.htm
Power Ultrasound for Particle Treatment: Application Notes
To express their characteristics completely, particles must be deagglomerated and evenly dispersed so that the particles' surface is available. Powerful ultrasound forces are known as reliable dispersing and milling tools that beak particles down to submicron- and nano-size. Furthermore,…
https://www.hielscher.com/power-ultrasound-for-particle-treatment-application-notes.htm
Ultrasonic Sonotrodes, Flow Cells & Accessories
Hielscher Ultrasonics offers you a broad product range of ultrasonic accessories for the direct and indirect sonication of small lab samples to full commercial production. Find below an overview over our sonotrodes, flow-through reactors and accessories for both, direct…
https://www.hielscher.com/ultrasonic-sonotrodes-flow-cells-accessories.htm
Ultrasonication and Its Manifold Applications in Food Processing
Power ultrasound offers manifold possibilities for effective and reliable food processing applications. The most common applications in the food industry include mixing & homogenization, emulsification, dispersing, cell disruption and extraction of intra-cellular material, activation or deactivation of enzymes (which…
https://www.hielscher.com/ultrasonication-and-its-manifold-applications-in-food-processing.htm
Ultrasonic Homogenizers for Liquid Processing
Hielscher Ultrasonics specializes in the design and manufacturing of high power ultrasonic homogenizers for lab, bench-top and production level. Ultrasonic power is an effective and energy-efficient means to apply high shear and intense stress to liquids, powder/liquid…
https://www.hielscher.com/ultrasonic-homogenizers-for-liquid-processing-3.htm
Ultrasonics in Vinegar Manufacturing and Aging
Vinegar, such as balsamic is an important condiment in cuisine. Hielscher ultrasonic devices are used for many processes in the manufacturing and maturation of vinegar. Background on Vinegar Production The production of vinegar, especially of high…
https://www.hielscher.com/vinegar_ultrasonication.htm
Ultrasonic Honey Processing
Honey enjoys great demand as food and medicine. Ultrasonic processing is an effective means to destroy undesirable components, such as crystals and yeast cells in honey. As a non-thermal processing technology, it causes lower HMF increase…
https://www.hielscher.com/honey_01.htm