Ultrasound In The Food Industry
Ultrasonic food processing offers manifold applications and is a safe, reliable and cost-efficient technology to produce high-quality foods and beverages. Installation and operation of industrial ultrasonic processors is simple, requires only little space and allows to process large quantities for commercial production.
Ultrasonic food processors can be easily combined with other techniques such as heat or pressure treatments in order to improve the outcome of existing equipment by using synergistic effects.
Beside mixing, homogenization and extraction, ultrasonic processors are applied to improve emulsification, crystallization, freezing, degassing, drying, filtration, pasteurisation and sterilization, etc. High performance ultrasound is used to process vegetables, fruits, grains, oils, milk and dairy, honey, sugars and confectionary, purees, juices, smoothies, sodas, beer and liquors.
Hielscher ultrasonic processors are used in food manufacturing for:
- disintegration of cells
- extracting (extract intracellular components or obtain cell-free bacterial enzyme)
- activation (acceleration) of an enzyme reaction in liquid foods
- extraction of bioactive compounds and nutraceutical from plants
- liposomal encapsulation and formulation
- acceleration of fermentation
- dispersion of a dry powder in a liquid
- emulsifying of oil/fat in a liquid stream
- inspection, e.g. in the beverage industry
- deactivation of enzymes
- microbial inactivation (preservation)
- meat processing
- stimulation of living cells
- enhanced oxidation
- maceration and aromatisation
High Performance Ultrasonicators for Food Processing
Hielscher Ultrasonics’ industrial ultrasonic processors are high-performance ultrasoniators, which are precisely controllable and allow thereby for reproducible outcomes and continuous product quality. Being capable to deliver very high amplitudes, Hielscher ultrasonic processors can be used for very demanding applications. Amplitudes of up to 200µm can be easily continuously run in 24/7 operation. The robustness of Hielscher’s ultrasonic equipment allows for 24/7 operation at heavy duty and in demanding environments.
Customers are satisfied by the outstanding robustness and reliability of Hielscher Ultrasonic’s systems. Hielscher ultrasonicators reliably run in fields of heavy-duty application, demanding environments and 24/7 operation and ensure thereby efficient and economical processing. Ultrasonic process intensification reduces processing time and achieves better results, i.e. higher quality, higher yields, innovative products.
By means of consistent application of special materials, as e.g. titanium, stainless steel, ceramic or glass of different grades, the compatibility of the technique with the process is guaranteed.
Ultrasonic processors are operator-friendly and convenient machines with low maintenance and a relatively low cost.
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- Li, Fei (2012): Development of Nano-material for Food Packaging. PhD Dissertation at Università degli Studi di Milano.
- Kentish, Sandra; Ashokkumar, Meiyazhagan (2011): The Use of Power Ultrasound to enhance Food Processing Technologies.
- Liu, C.F.; Zhou, W.B. (2008): Stimulating Bio-yogurt Fermentation by High Intensity Ultrasound Processing. Food Science Technology 2008.
- Misra, N.N.; Deora, Navneet Singh; Tiwari, Brijesh, Cullen, Patrick J. (2013): Ultrasound for Improved Crystallisation in Food Processing. Food Engineering Reviews 5(1), 2013. 36-44.
- Shalmashi, Anvar (2009): Ultrasound-Assisted Extraction of Oil from Tea Seeds. Journal of Food Lipids 16, 2009. 465–474.
- Uppala, Shivani; Kaur, Khushwinder; Kumar, Rajendra; Kaur Kahlon, Nakshdeep; Singh, Rachna; Mehta, S.K. (2017): Encompassment of Benzyl Isothiocyanate in cyclodextrin using ultrasonication methodology to enhance its stability for biological applications. Ultrasonics Sonochemistry 39, 2017. 25-33.
- Wu, J.; Gamage, T.V; Vilkhu, K.S:; Simons, L.K.; Mawson, R. (2007): Effect of thermosonication on quality improvement of tomato juice. Innovative Food Science and Emerging Technologies 9, 2008. 186–195.
Facts Worth Knowing
How Does Ultrasonics in Food Processing Work?
Ultrasonic food processing is a well established technology used for food processing applications such as mixing and homogenization, emulsification, extraction, dissolving, degassing & deaeration, meat tenderisation, crystallization as well as functionalization and modification of intermediates and final food products. Being installed a since decades in food production plants, Hielscher ultrasonic food processors are sophisticated and developed to meet the industry requirements. Ultrasonic processors apply physical forces created by power ultrasound waves, which results in the generation of cavitation.
What is Acoustic Cavitation?
Acoustic cavitation, also known as ultrasonic cavitation, is the growth and collapse of minute vacuum bubbles in an ultrasonic field generated in liquids or slurries. The cavitation bubbles grow during the alternating high-pressure / low-pressure cycles, which are compression and rarefaction phases respectively. After having been grown over several alternating pressure cycles, the vacuum bubble reaches a point where it cannot absorb more energy so that the bubble implodes violently during a high-pressure cycle. During the bubble collapse, locally extreme conditions occur including extreme temperatures of up to 5,000K with very high heating and cooling rates, pressures of up to 2000atm and corresponding pressure differentials, and liquid jets with up to 280m/s velocity. In these cavitational “hot-spots”, locally extreme forces create physical conditions, which result in mixing, extraction and increased mass transfer.