Utrasonic topic: "Ultrasonic Processing in the Food Industry"
The application of powerful ultrasound waves to liquid food products is used to homogenise and disperse them evenly, to extract aromatic and bioactive compounds (e.g. flavours, vitamins, natural colorants) and to improve microbial stability. As a non-thermal treatment, ultrasonication avoids the thermal decomposition of temperature-sensitive substances and is thereby a mild processing method. Hielscher Ultrasonics offers a wide product range of high-performance ultrasonic food processing systems, which can be operated in batch mode or continuous inline setup using an ultrasonic flow-through reactor.
Learn more about powerful ultrasonic food processing and its benefits!
12 pages about this topic are being shown:
Spirits and Liquors – Rich Flavours by Ultrasonic Infusion
Infusing alcoholic beverages such as spirits, liquors and cocktails with flavours can be improved significantly by application of power ultrasound. The sonication process transfers flavours and aromas to alcoholic beverages creating a rich and smooth flavour profile. How does Ultrasonic…
https://www.hielscher.com/spirits-and-liquors-rich-flavours-by-ultrasonically-infusion.htm
Improved Industrial Tomato Processing
Tomato paste is a common ingredient in food products and is a staple raw material in numerous food products such as ketchup, soups, sauces, juices and purees. Ultrasonic tomato processing is a mild, non-thermal treatment that gives the final tomato…
https://www.hielscher.com/improved-tomato-processing.htm
Dissolving: High-Performance Dissolvers
Dissolvers by Hielscher Ultrasonics use the mechanical forces of acoustic cavitation in order to disperse and deagglomerate powders into a colloidal suspension. Ultrasonic dissolvers are widely used in the paint and pigment industry, where pigment powder is dispersed in a…
https://www.hielscher.com/dissolving-high-performance-dissolvers.htm
Superior Efficiency and Quality in Nutmilk Production with Ultrasonics
Nutmilks and plant-based milk alternatives are a growing food segment. For the production of nutmilks and plant-based milk analogues, ultrasonic extraction and homogenization has shown great advantages over conventional techniques. High-power ultrasound increases yield, product stability, nutrient content and overall…
https://www.hielscher.com/superior-efficiency-and-quality-in-nutmilk-production-with-ultrasonics.htm
Ultrasonic Extraction of Polyphenols from Baggibuti (Stachys parviflora)
Extracts of the Baggibuti (Stachys parviflora L.) plant are valued as herbal medicine used as treatment of cramps, arthralgia, epilepsy, falling sickness, and dracunculiasis. Ultrasonic extractors are successfully applied for the isolation of polyphenols and other phytochemicals from Stachys parviflora.…
https://www.hielscher.com/ultrasonic-extraction-of-polyphenols-from-baggibuti-stachys-parviflora.htm
Ultrasonically Improved Ice Cream Production
The application of power ultrasound has several beneficial effects on the production of high-quality ice cream. The major advantages of sonication include the reduction of the crystal size and the acceleration of freezing in ice cream. Thereby, ultrasonication improves the…
https://www.hielscher.com/ultrasonically-improved-ice-cream-production.htm
Improved Fruit and Vegetable Gelation by Ultrasonics
Thickening sauces, juices, jams and other foods by gelation is a common process in the production of liquid foods. Ultrasonic extraction of pectins and natural intracellular sugars from fruits and vegetables is a highly efficient method to promote the gelation…
https://www.hielscher.com/improved-fruit-and-vegetable-gelation-by-ultrasonics.htm
Ramp-up Slow and Insufficient Manufacturing Processes
Ultrasonication is a well-established process intensifying technique, which is used in many kinds of liquid applications such as homogenization, mixing, dispersing, wet-milling, emulsification as well as improving heterogeneous chemical reactions. If your production process is underperforming and does not achieve…
https://www.hielscher.com/ramp-up-slow-and-insufficient-manufacturing-processes.htm
Deep Eutectic Solvents for Highly Efficient Extraction
Deep eutectic solvents (DESs) and natural deep eutectic solvents (NADES) offer advantages as extraction solvents on many levels and are thereby a promising alternative to conventional organic solvents. Deep eutectic solvent work excellent in combination with ultrasonic extraction and give…
https://www.hielscher.com/extraction-with-deep-eutectic-solvents.htm
Ultrasonic Pasteurization of Liquid Foods
Ultrasonic pasteurization is a non-thermal sterilization process to inactivate microbes such as E.coli, Pseudomonas fluorescens, Listeria monocytogenes, Staphylococcus aureus, Bacillus coagulans, Anoxybacillus flavithermus amongst many others to prevent microbial spoilage and achieve long-term stability of food and beverages. Non-Thermal Pasteurization…
https://www.hielscher.com/ultrasonic-pasteurization-of-liquid-foods.htm
Supercritical Fluid Extraction Improved by Power Ultrasonics
Ultrasonic extraction alone or in combination with alternative extraction methods such as solvent extraction or supercritical CO2 extractors is successfully used to extract the full spectrum of cannabinoids from the cannabis plant (hemp and marijuana). In marijuana, the main cannabinoid…
https://www.hielscher.com/supercritical-fluid-extraction-improved-by-power-ultrasonics.htm
Higher Pectin Yields with Ultrasonic Extraction
Ultrasonic extraction results in high yields of superior quality pectins. Using sonication, valuable pectins can be efficiently produced from fruit waste (e.g., by-products from juice processing) and other biological raw material. Ultrasonic pectin extraction excels other extraction techniques by producing…
https://www.hielscher.com/higher-pectin-yields-with-ultrasonic-extraction.htm