Ultrasonic 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!
Found 61 hits. Showing results 1 - 12.
Ultrasonic Protein Processing for Food and Nutritional Supplements
Sonication is a powerful process technology for improving the functionality, dispersibility, solubility, and stability of proteins used in foods and nutritional supplements. From plant proteins such as oat, pea, soy, hemp, and rice to dairy proteins and blended formulations, high-intensity…
https://www.hielscher.com/ultrasonic-protein-processing-for-food-and-nutritional-supplements.htm
Renneting of Milk Enhanced by Ultrasonic Processing
Ultrasonic milk renneting is an innovative processing technique to improve product quality and production efficiency. Ultrasound treatment applied to milk prior to coagulation has shown strong potential to optimize the renneting stage in cheese manufacturing. Low-frequency, high-power ultrasound can alter…
https://www.hielscher.com/renneting.htm
Ultrasonics for Improved Thawing and Peeling of Shrimp
Traditional brining-based maturation of shrimp can loosen the shell–meat connection but requires long soaking times and careful salt control to avoid color fading, sweetness loss, and compromised texture. Recent advancements demonstrate that power ultrasound can replace or enhance maturation by…
https://www.hielscher.com/ultrasonics-for-improved-thawing-and-peeling-of-shrimp.htm
Video: Sonication of Carrot Juice for Stability and Better Taste
This video demonstrates how sonication stabilizes fresh organic carrot juice by disrupting cell structures and releasing flavors, shown via a refrigerated time-lapse. Using a purely mechanical process, Hielscher sonicators enhance stability, texture, and shelf life of juices, smoothies, purees,…
https://www.hielscher.com/video-sonication-of-carrot-juice-for-stability-and-better-taste.htm
Video: Stepped Plate Resonator
This video shows the Hielscher stepped plate resonator, which delivers high-performance ultrasonic waves for drying, defoaming, and precision cleaning without contact or contamination. Its advanced stepped geometry amplifies and focuses sound, making it ideal for delicate and complex industrial…
https://www.hielscher.com/video-stepped-plate-resonator.htm
Stepped Plate Resonator: Intense Acoustic Waves in Air
From ultrasonic drying and aerosol generation to precision cleaning and defoaming, the Hielscher stepped plate resonator (SPR) offers innovative solutions for a wide range of industrial processes. This stepped plate resonator is a specialized ultrasonic tool designed to generate high-intensity…
https://www.hielscher.com/stepped-plate-resonator-intense-acoustic-waves-in-air.htm
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