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 49 - 60.
Ultrasonic Hydrodistillation of Essential Oils
The conventional extraction of essential oils is expensive and time-consuming. Ultrasonic extraction gives higher yields and superior extract quality. Ultrasonic can be carried out as solvent- or water-based extraction method. Alternatively, sonication can be combined with traditional extraction systems to…
https://www.hielscher.com/ultrasonic-hydrodistillation-of-essential-oils.htm
Highly Efficient Ginger Extraction by Sonication
Ultrasonic extraction of essential oils and active compounds from ginger convinces by high efficiency and high yields. Ultrasonic extraction is a mild, non-thermal process which yields in high quality extracts. Whilst other extraction methods are limited in their upscaling capability,…
https://www.hielscher.com/highly-efficient-ginger-extraction-by-sonication.htm
Ultrasonically-Assisted Ultrafiltration
Ultrafiltration (UF) is frequently used in the dairy industry for the concentration of whey. Ultrasonically-assisted ultrafiltration processes enhance the efficiency of whey separation processes during ultrafiltration of whey solutions. Hielscher Ultrasonics offers various options to integrate high power ultrasonics into…
https://www.hielscher.com/ultrasonically-assisted-ultrafiltration.htm
Ultrasonic-Enzymatic Oil Hydrolysis
Diacylglycerol (DAG) rich oils are a valuable ingredient for food, pharma and cosmetic products. Diacylglycerol can be produced by the hydrolysis of palm oil using a commercial lipase as a catalyst under ultrasonication. By the ultrasonic-enzymatic hydrolysis, DAGs can be…
https://www.hielscher.com/ultrasonic-enzymatic-oil-hydrolysis.htm
Ultrasonication and Its Manifold Applications in Food Processing
Power ultrasound offers manifold possibilities for effective and reliable food processing applications. The most common applications in the food industry include mixing & homogenization, emulsification, dispersing, cell disruption and extraction of intra-cellular material, activation or deactivation of enzymes (which is…
https://www.hielscher.com/ultrasonication-and-its-manifold-applications-in-food-processing.htm
Power Ultrasound for the Improvement of Juices & Smoothies
Researches from the Technical University Berlin found that ultrasonication is a very effective processing method to improve fruit and vegetable juices as well as smoothies. Being a non-thermal food process technique, ultrasound provides a mild but effective treatment that intensifies…
https://www.hielscher.com/power-ultrasound-for-the-improvement-of-juices-smoothies.htm
Ultrasonically Assisted Fermentation for Bioethanol Production
Ultrasonically-assisted fermentation can enhance bioethanol production by promoting the breakdown of complex carbohydrates into simpler sugars, making them more readily available for yeast to convert into ethanol. Simultaneously, sonication also improves the efficiency of yeast cell wall permeability, allowing for…
https://www.hielscher.com/ultrasonically-assisted-fermentation-for-bioethanol-production.htm
Ultrasonics in Vinegar Manufacturing and Aging
Vinegar, such as balsamic is an important condiment in cuisine. Hielscher ultrasonic devices are used for many processes in the manufacturing and maturation of vinegar. Background on Vinegar Production The production of vinegar, especially of high quality products, such as…
https://www.hielscher.com/vinegar_ultrasonication.htm
Ultrasonic Honey Processing
Honey enjoys great demand as food and medicine. Ultrasonic processing is an effective means to destroy undesirable components, such as crystals and microbial cells in honey. As a non-thermal processing technology, ultrasonic honey decrystallization prevents undesired increase in HFM as…
https://www.hielscher.com/honey_01.htm
Ultrasonic Extraction and Preservation
Ultrasonic extraction and preservation utilizes using power ultrasound for the disintegration of cell structures (lysis). Breaking cells with ultrasonics results in highly efficient extraction of intra-cellular compounds as well as microbial inactivation. Due to numerous advantages, ultrasonication is widely used…
https://www.hielscher.com/extraction_01.htm
Ultrasonics for Gourmet Restaurants
Ultrasonic devices made by Hielscher are used by chefs of high-class restaurants for innovative, high-quality cooking. This includes flavor extraction, emusification or modification of texture. Hielscher ultrasonic devices are used for manifold applications and proven for their performance, reliability and…
https://www.hielscher.com/gourmet_restaurant_ultrasonic_extraction.htm
Ultrasonic Cleaning of Photo-Bioreactors
Microalgae can be grown in shallow ponds or photo-bioreactors. In bioreactors, an algae film tends to grow on the inner reactor surface, blocking sunlight and restricting photosynthesis. Ultrasonic cleaning - applied from the outside - removes this algae film efficiently.…
https://www.hielscher.com/algae_reactor_cleaning_01.htm