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:
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…
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…
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…
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…
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…
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…
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…
https://www.hielscher.com/higher-pectin-yields-with-ultrasonic-extraction.htm
Turbo Extraction of Cinnamon with Ultrasonics
Traditional cinnamon extraction is time-consuming and relatively inefficient. Ultrasonic extraction is a simple, yet highly efficient process intensifying technique wich reduces the extraction time to a few hours and increases simultaneously the cinnamon essential oil yield. Improved Cinnamon Extraction…
https://www.hielscher.com/turbo-extraction-of-cinnamon-with-ultrasonics.htm
Application of Power Ultrasound using Ultrasonic Horns
Ultrasonic horns or probes are used widely for manifold liquid processing applications including homogenization, dispersing, wet-milling, emulsification, extraction, disintegration, dissolving, and de-aeration. Learn the basics about ultrasonic horns, ultrasonic probes and their applications. Ultrasonic Horn vs Ultrasonic Probe Often,…
https://www.hielscher.com/application-of-power-ultrasound-using-ultrasonic-horns.htm
Ultrasonic Sample Prep for ELISA Assays
Assays such as ELISA are widely used for in-vitro diagnostics, disease-related protein detection and quality control (e.g. monitoring food allergens). Ultrasonic sample preparation is a rapid, reliable and reproducible technique to lyse cell and isolate intracellular proteins, DNA, RNA…
https://www.hielscher.com/ultrasonic-sample-prep-for-elisa-assays.htm
Juice and Smoothie Homogenization using Power Ultrasonics
Juices, smoothies and beverages require reliable and efficient homogenization to provide a desirable flavour and texture as well as long-term stability. Ultrasonic high-shear homogenizers are widely used in the food and beverage industry to produce juices, drinks, purees and…
https://www.hielscher.com/juice-and-smoothie-homogenization-using-power-ultrasonics.htm
Highly Efficient De-Aeration of Liquids using Ultrasonics
Whilst degassing or outgassing is often an extremely time-consuming process step, ultrasonication can accelerate the coalescence of gas bubbles and their rise significantly. Ultrasonic outgassing can be used in batch and inline setups and can be also combined with…
https://www.hielscher.com/highly-efficient-de-aeration-of-liquids-using-ultrasonics.htm