Utrasonic topic: "honey"
Ultrasonication is a non-thermal processing methods for honey. Ultrasonic honey processing is successfully used to inactivate microbes, to reduce particles, to break existing crystals and to inhibit further crystallization in honey. Since sonication is a mild, non-thermal treatment, the formation of undesirable components like 5-Hydroxymethylfurfural (5-HMF), which occurs when honey is thermally treated, is prevented. Hielscher Ultrasonics supplies various high-performance ultrasound systems and flow cells for the production of high-quality honey.
3 pages about this topic are being shown:
Ultrasonic Extraction of Medicinal Herbs
Herbs, spices and other plant materials are rich in phytochemicals, which are valued components for medicinal and nutritional products. Sonication breaks the cell structure and releases the bioactive compounds - resulting in higher yields and faster extraction rates. As a…
https://www.hielscher.com/ultrasonic-extraction-of-medicinal-herbs.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.htmUltrasound In The Food Industry
The application of power ultrasound is used for numerous application in food processing, including extraction, homogenization, pasteurization and fermentation. As a non-thermal treatment, ultrasonication improves food production processes by higher yields, higher quality, improved nutrient and flavour profiles as well…
https://www.hielscher.com/food_01.htm