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:
Fruit-Dairy Drink Innovation: The Role of Sonication
The production of fruit-infused dairy beverages (e.g. fruit-milk) undergoes significant improvements using sonication, a food processing technology that offers remarkable benefits over traditional methods. Ultrasonic processing using Hielscher probe-type sonicators enhances the quality and stability of these beverages by reducing…
https://www.hielscher.com/fruit-milk.htm
Food Homogenizers
Homogenizers are essential mixing equipment widely used in the food and beverage industry to naturally enhance flavor, consistency, and shelf life. As food and beverages constitute a significant part of the global economy, ensuring their quality and stability is paramount.…
https://www.hielscher.com/food-homogenizers.htm
Oleogels: How Sonication Improves Oleogel Formulations
Oleogels are versatile materials with applications in a wide range of industries, offering unique benefits in terms of texture, stability, and functionality. Using probe-type sonicators significantly improves the synthesis and performance of oleogels, making them more suitable for various industrial…
https://www.hielscher.com/oleogels-how-sonication-improves-oleogel-formulations.htm
Ultrasonically Improved Frying of Food
Fried foods such as french fries, potato chips and other deep-fried foods can benefit from sonication before or during frying. Learn how ultrasonics leads to healthier fried food as they contain less oil and less acrylamide. Simultaneously, the frying time…
https://www.hielscher.com/ultrasonically-improved-frying-of-food.htm
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
Ultrasonic dissolvers are powerful mixing tools used in various industries to disperse and homogenize powder-liquid slurries with unparalleled efficiency. Unlike traditional mixing methods, ultrasonic dissolvers utilize high-intensity ultrasound waves to create intense cavitation and micro-turbulence within the liquid. These effects…
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