Ngaohiʻanga siisi kuo fakaleleiʻi ʻaki e malohi Ultrasonics

Ko hono ngaohi ʻo e ngaahi faʻahinga siisi kehekehe hange ko e cheeses faingataʻa, cheeses moluu mo e curd, naʻe ngaohi mei he ngaahi faʻahinga huʻakau kehekehe (e.g., pulu, kosi, sipi, Pafalo, huʻakau kameli mo e ala meʻa pehe) ʻe lava ke fakaleleiʻi lelei ʻe sonication. ʻOku hanga ʻe hono fakaʻaongaʻi ʻo e fakaʻata malohi fakavaveʻi ange ʻa homogenization, fermentation, mo e fakaʻau ke kakato, ʻo fakaleleiʻi microbial tuʻu maʻu mo fakahaaʻi ha ngaahi ola lelei ʻi he mahuʻinga mo e anga kimuʻa.

Fakaleleiʻi ʻe he fakaʻata malohi ʻa e ngaohiʻanga siisi

Milk, cheese and curd can be efficiently pasteurized using power ultrasound. Sonication reduces microbial count and results in higher nutrient values when compared to traditional pasteurization.Ko e ultrasonic ʻo e meʻakai ko ha tekinolosia lelei ia kuo fokotuʻu ke fakaleleiʻi ʻaki ʻa e huʻakau homogenization mo e fermentation ʻi he ngaohiʻanga siisi. ʻIkai ngata ai, sonication ʻi hono fakatahaʻi mo e faitoʻo mafana – ʻiloa ko fakapapauʻi-sonication – ʻOku fakaʻaongaʻi ia ko ha fetongi ki he pasteurization angamaheni ʻo e vela, ʻo fakaʻehiʻehi ai mei he ngaahi meʻatokoni fakatupu ivi hange ko e vaitamini, ʻamino ʻesiti mo e ngako ki hono fakafuofuaʻi ʻo e maʻulalo. ʻE lava ke toe fakalalahi mo fakaleleiʻi ʻa e ngaohiʻanga siisi ʻaki hono fakaʻaongaʻi ʻo e huʻakau pe whey ʻi hono fakaʻaongaʻi ʻo e fakaʻata malohi mo maʻulalo.

Ngaahi lelei ʻo ultrasonic ngaohiʻanga siisi

  • Fakavaveʻi e ngaohiʻanga siisi
  • Tuʻunga lelei ʻo e siisi kuo fakaleleiʻi
  • Tukulolo ʻa e siisi maʻolunga ange
  • Fakasiʻisiʻi fermentation taimi
  • cost-Effective
  • Faingofua mo malu ke fakaʻaongaʻi
  • ivi lelei

Kuo lava lelei hono fakaʻaongaʻi ʻo e Ultrasonication ki he ngaahi founga ngaohi ʻo e siisi mei he vaʻakau/pulu huʻakau, huʻakau sipi, huʻakau Buffalo, huʻakau, kosi huʻakau, huʻakau kameli mo e huʻakau ʻa e hosi.
ʻE lava ke fakaʻaongaʻi ʻa e Ultrasonically ʻoku ne poupouʻi ʻa e siisi ki ha ngaahi faʻahinga siisi kehekehe kau ai ʻa e siisi cheddar, feta siisi, siisi, curd siisi, Mekisikou panela siisi, Hispanic siisi moluu, mo ha ngaahi specialties siisi kehe.
ʻOku kau ʻi he ngaahi nunuʻa ʻo e tuʻo lahi, fakaʻata malohi ʻi he huʻakau ʻi he ngaohiʻanga siisi ʻa e lahi ange ʻa e malohi mota pani ʻaupito mota pani ʻaupito malohi, ʻa e vave ange hono faʻu ʻo e mota pani ʻaupito, ʻo tupulaki ʻi he feituʻu pau, ʻa e siʻisiʻi mo e lahi ʻo e globules.
Ultrasonically toe lahi ange ʻa e homogeneity mo hono tufaki ʻo e huʻakau globules fakalakalaka ai e siisi. Hange ko ʻeni, curd ʻa e ngaahi koloa ʻo e huʻakau ʻa e kosi mo renin fakaʻaliʻali hili ha miniti ʻe 10 ultrasonication ha denser mota pani ʻaupito crosslinked Network, ʻo tupu ai ha homogeneous microstructure mo ha ngaahi kili lahi ange. ʻOku ʻilonga ʻa e siʻisiʻi ange ʻa e ngaahi kili ko ʻeni ʻiate kinautolu ʻi he huʻakau curd taʻe sonication. ʻOku fokotuʻu mai heni ko e curd ʻo e huʻakau ʻa e kosi ʻoku ngaohi ʻaki ʻa e malohi fakaʻata ʻoku ne fakahaaʻi ha tuʻu maʻu lahi ange, lesisita ʻa e ngaahi tuʻunga ʻulungaanga mahuʻinga ʻo e Gʻmax (mahuʻinga taha ki he tukuʻanga koloa modulus) maʻolunga ange ʻi he 100 pA, ʻo maʻolunga ange ia ʻi he niʻihi ʻoku lipooti ʻi he huʻakau ʻa e pulu. Naʻe fakahoko e ola tatau ʻi he adhesiveness (ko e malohinga ʻo e ngaahi haʻi ʻi loto ʻo e sipinga). Ko ia ai, ʻe lava pe ke pehe ʻoku hanga ʻe he fakaʻata malohi ko ia ʻo poupouʻi ʻa e ngaahi fengaueʻaki malohi ʻi he vahaʻa ʻo e ngaahi kongokonga ʻo e huʻakau, ʻo fakaleleiʻi ʻa e ngaahi koloa kuo fokotuʻu. (FF. Carrillo-Lopez et Al. 2021)

Kole 'a e fakamatala




Fakatokanga'i ange 'etau Tu'utu'uni totonu fakatautaha.


High-intensity ultrasound (HIU) improves cheese production efficiency, accelerates fermentation and increases microbial inactivation.

Ultrasonic hono ngaohi ʻo e huʻakau ki he ngaohiʻanga siisi.

Ngaahi ola ultrasonic ʻi hono fokotuʻu ʻo ha Ngaahi Cheeses kehekehe

The application of high-intensity ultrasound improves cheese manufacturing.Kuo ako lahi ʻa e ngaahi ola ʻo e fakaʻata malohi ʻi he lolotonga ʻo e ngaue ki he ngaohiʻanga huʻakau mo e ngaohiʻanga siisi.
Fakalahi e siisi: Naʻe tupu mei he sonication ʻo e huʻakau foʻou mo e ultrasonicator UP400S lolotonga panela ngaohiʻanga siisi, ha siisi lahi ange (%), neongo naʻe lahi ange ʻa e exudate. ʻOku poupouʻi ʻa e leʻo engeenga mo e coloration ʻi he siisi ʻe HIU ʻi ha miniti ʻe 10. Ka ʻoku ʻikai ko e L *, ko ha *, pe F * colour ʻoku uesia. naʻe tupu ʻa e pH mei he 6.6 ki he 6.74 hili ha miniti ʻe 5 ʻo e ultrasonication ka naʻe holoki ia ʻi ha miniti ʻe 10. (FF. Carrillo-Lopez et Al., 2020)
Fakaleleiʻi ʻo e siisi: Fekauʻaki mo e ngaahi ako naʻe fakahoko ʻi he siisi, Naʻe lipooti ʻe Bermúdez-Aguirre mo Papeitosa-Cánovas naʻe maʻu ʻe he siisi foʻou mei he huʻakau ha meʻakai mo e thermosonication (fakaʻaongaʻi ʻa e Hielscher UP400S – 400 W, 24 kHz, 63 °C, miniti ʻe 30) naʻe leʻosiʻi mo ngavaivai ange ʻi he siisi mei he control huʻakau (ʻikai thermosonication). Naʻe tupu ʻa e ngaahi ʻulungaanga ko ia ʻi ha siisi faingofua ange ke popo, ʻa ia ko ha ʻulungaanga lelei ia ʻo ha siisi foʻou. Naʻe fakamatalaʻi ʻe he kau faʻu tohi ko ʻeni ʻa e behaviour ko ʻeni ʻaki ʻenau pehe naʻe ʻomi ʻe he microstructure ʻo e siisi pame-sonicated ha faʻunga homogeneous lahi ange ʻi hono fakafehoanaki ki he siisi ʻoku ʻikai sonicated huʻakau. ʻIkai ngata ai, naʻa nau fakatokangaʻi thermosonication fakalakalaka homogenization ʻo e polotini mo e ngako pea toe lahi ange hono pukepuke ʻo e vai molecules ʻi he matrix. Ko ia ai, ʻe lava pe ke pehe ʻoku poupouʻi ʻe HIU ʻa e ngaahi fengaueʻaki malohi ʻi he vahaʻa ʻo e ngaahi kongokonga ʻo e huʻakau, ʻo fakaleleiʻi ʻa e ngaahi koloa.

Ivi takiekina ʻo e Ultrasonics ʻi he fale ngaohiʻanga huʻakau: Viscosity & Rheology, Homogeneity, Microbial ʻekitivitii

ʻOku fakatupu ha ngaahi naunau huʻakau mei he huʻakau ʻa e fanga monumanu, hange ko e e.g. pulu, sipi, kosi, Buffalo, hoosi pe huʻakau kameli. Hili hono taʻaki, ʻe lava ke fai e huʻakau ki ha ngaahi naunau kehekehe, hange ko e homogenized mo skimmed huʻakau, kilimi huʻakau, kilimi, pata, siisi, whey, casein pe efu huʻakau. Ko e huʻakau pulu ko e naunau mahuʻinga taha ia ki he ngaahi kautaha ngaohiʻanga huʻakau mo ha polokalama fakaemamani lahi ʻo e 542,069,000 tonnes/taʻu. [Gerosa et Al. 2012]
Ko e Whey (huʻakau serum) ko ha ola ia ʻo e siisi pe casein. ʻOku kau ai ʻa e globinstagers α-lactalbumin (~ 65%), β-lactoglobulin (~ 25%), pea pehe ki he fanga kiʻi paʻanga iiki ʻo e serum albumin (~ 8%) mo e immunoglobins. Whey polotini globular polotini ʻa ia ʻe lava ke toʻo mei he whey.
ʻOku ngaue ʻaki ʻa e efu huʻakau ʻaki ʻa e dryers ke momoa pea vaporize ʻa e huʻakau ʻi he fakaʻapaʻapa ke maʻu ʻa e efu momoa ʻo e huʻakau. Koeʻuhi ko e ivi lahi ʻaupito ʻo e fana dryers, ʻoku mahuʻinga leva ke lahi ange ʻa e tokanga ʻa e huhuʻa ki he founga ngaue.

"Ko e sipinga ʻo e huʻakau foʻou, micellar casein, mo casein efu naʻe sonicated ʻi 20kHz ke vakaiʻi e ola ʻo e ultrasonication. Ke maʻu ha huʻakau foʻou, ko e ʻavalisi ʻo e lahi ʻo e globules naʻe holoki ʻaki ia ha meimei 10nm hili ha miniti ʻe 60ʻo sonication; Neongo ia, naʻe fakapapauʻi ʻe he lahi ʻo e casein micelles ke liliu. Naʻe toe hoko foki ha kiʻi tupulaki soluble whey ivi mo ha holoa ʻi viscosity ʻi loto ʻi he ngaahi ʻuluaki miniti ʻo e sonication, ʻa ia ʻe lava ke pehe ko e movete ʻa e casein-whey aggregates. He ʻikai lava ke maʻu ha ngaahi liliu ʻi he casein taʻetotongi ʻi ultracentrifuged lau fakavave ha ngaahi sipinga huʻakau sonicated ʻo aʻu ki he miniti ʻe 60. Naʻe tupu ha kiʻi holoa fakataimi ʻi he pH mei sonication; Neongo ia, naʻe ʻikai ke ʻi ai ha liliu ʻi he soluble potasiume kalasiume tokanga. Ko ia ai, casein micelles ʻi ha huʻakau foʻou naʻe tuʻu maʻu ʻi he lolotonga ʻo e ultrasonication. Naʻe maʻu ʻa e ngaahi ola tatau pe ʻi hono toe fokotuʻu micellar casein, ka naʻe lahi ange ʻa e ngaahi liliu viscosity naʻe fai ʻi he taimi naʻe toe lahi ange ai hono maʻu whey ivi. ʻE lava ke usefully fakaʻaongaʻi ʻa hono fakaʻaongaʻi ʻo e fakaʻata ʻoku puleʻi ʻaki ʻa e founga ʻoku ne fakaʻaiʻai ʻa e ngaue aggregation ʻo ʻikai uesia ai ʻa e tuʻunga tuʻufonua ʻo casein micelles. " [Chandrapala et Al. 2012]

Ngaahi ola ʻo e fakaʻata malohi ʻi he huʻakau mo e Microbial taʻeueʻia

Naʻe fakatotoloʻi ʻe Razavi mo Kenari (2020) ʻa e ivi takiekina ʻo e malohi lahi fakaʻata fakataha mo ha founga faitoʻo mafana ke fakamalolooʻi fakataimi microbes mo enzymes ʻo iku ai ki he kovi mo e maʻulalo ʻo e malu ʻi he meʻakai. Ko e taumuʻa ʻo ʻenau ako ke vakaiʻi ʻa e ola ʻo fakaʻata founga ngaue ko ha fetongi ki he mafana ʻo e ʻea ʻi microbial lau, misini fakasiʻisiʻi oxidation ko qualitative Parameter mo e vaitamini ko hono ngaahi ʻulungaanga ʻo e huʻakau. Naʻe fakahaaʻi ʻe he ngaahi ola kuo lava ʻe fakaʻata ʻo fakasiʻisiʻi ʻa e uta huʻakau microbial pea naʻe siʻisiʻi ange ai ʻene liliu ʻi he vaitamini ʻi he ngaohi ʻo e huʻakau ʻaki ha faitoʻo mafana angamaheni. ʻI he meʻa ni, naʻe ʻilo ai ʻoku maʻolunga mo ʻaonga taha ʻa e sonication ʻi hono fakaʻaongaʻi ʻo ha ultrasonic fekumi ʻi he 75%. ʻOku fokotuʻu atu ke fakaʻaongaʻi ʻa e fakaʻata fekumi Type ʻi he 55 ° c mo e 75% ʻi ha miniti ʻe 10 ko ha founga ʻoku ʻikai fakatupu ʻauha ki he huʻakau pasteurization.

Hielscher UIP4000hdT inline ultrasonicator for cheese processing: Sonication increases cheese yield and quality.

Industrial 4kW ultrasonic homogenizer UIP4000hdT ki he ngaohiʻanga huʻakau mo e siisi. ʻOku fafangaʻi ʻa e huʻakau ʻi ha founga hokohoko ki he ultrasonic Seinopolo kae lava ke fakaleleiʻi microbial tuʻu maʻu, fakatupulaki ʻa e siisi fermentation, tukulolo mo lelei.

Kole 'a e fakamatala




Fakatokanga'i ange 'etau Tu'utu'uni totonu fakatautaha.


Ngaue maʻolunga ultrasonic Homogenizers ki he ngaohiʻanga siisi

Industrial inline ultrasonicator for accelerated cheese fermentation and higher yields in cheese productionʻOku taukei fuoloa ʻa Hielscher Ultrasonics ʻi hono fakaʻaongaʻi ʻo e malohi fakaʻata ʻi he meʻakai & ʻa e ngaahi ngaueʻanga pea pehe ki ha ngaahi vaʻa lalahi kehe. ʻOku fakanaunau ʻetau ultrasonic processors ʻaki ha ngaahi selo faingofua (maʻa CIP/sterilize-in-place MAʻANGA) sonotrodes mo e ngaahi selo (ko e ngaahi konga viviku). Hielscher Ultrasonics’ ʻe lava ʻe he ultrasonic lalahi processors ʻo fakahaofi ha amplitudes maʻolunga ʻaupito. Amplitudes ʻo aʻu ki 200μm ʻe faingofua pe ke lele hokohoko ʻi he tafa 24/7. ʻOku mahuʻinga ʻa e amplitudes maʻolunga ke inactivate lahi ange ʻa e fakafepaki microbes (e.g., gram-pekitilia lelei). ʻOku lava ke maʻu ha amplitudes maʻolunga ange fakapatonu ultrasonic sonotrodes. ʻE lava ke fakalele ʻa e sonotrodes mo e ultrasonic kotoa pe ʻi he mafana ʻo e ʻea mo e faingataʻa, ʻa ia ʻoku lava ai ke maʻu ha fakapaaki ʻo-mano-sonication mo lelei ʻaupito pasteurization.
ʻOku hanga ʻe he tuʻunga ʻo e tekinolosia fakaʻaati, ngaue maʻolunga mo e ngaahi polokalama fakakomipiuta ʻo ʻai Hielscher Ultrasonics’ fanga hoosi ngaue falalaʻanga ʻi hoʻo meʻakai pasteurization laine. ʻI he kiʻi vaʻe siʻisiʻi mo hono fola, ʻe lava ke fakakau ngofua ʻa Hielscher ultrasonicators pe retro feʻunga ki he ngaahi laine ʻoku lolotonga fokotuʻu.
Kataki ʻo fetuʻutaki mai ke mau ʻilo lahi ange ki he ngaahi fotunga mo e meʻa ʻe malava ʻe heʻemau polokalama ultrasonic homogenization. Te mau fiefia ke aleaʻi hoʻo tohi kole siisi mo koe!

'Oku 'omi 'e he e tepile 'i lalo ha faka'ilonga ia 'o e tu'unga 'o e ngaue ki he fakafuofua'i 'o e hotau ultrasonicators:

Kulupu (batch) 'o e tohi 'Oku tafe mai 'a e 'ea 'Oku fokotu'u atu 'a e ngaahi me'angaue
mL 'o e 1 ki he 500 10 ki he 200mL/miniti 'e UP100H
mL 'i he 10 ki he 2000 20 ki he 400mL/miniti 'e UP200Ht, UP400St
0.1 ki he 20L 0.2 ke 4L/miniti 'e UIP2000hdT
10 ki he 100L 2 ki he 10L/miniti 'e UIP4000hdT
n.a. 10 ki he 100L/miniti 'e UIP16000
n.a. lalahi fakataha'i 'o e UIP16000

Fetu'utaki mai kiate kimautolu! / Kole kiate kitautolu!

Kole ki ha fakamatala lahi ange

Kataki ʻo fakaʻaongaʻi ʻa e foomu ʻi lalo ke kole ha fakamatala lahi ange fekauʻaki mo ʻetau ultrasonic processors, ʻa ia ʻoku nau fakaʻaongaʻi ʻi he ngaohiʻanga huʻakau mo e siisi pea pehe ki he totongi. Te mau fiefia ke aleaʻi hoʻo founga mo koe pea mo ʻoatu ha ultrasonic homogenizer ke fakakakato hoʻo ngaahi fie maʻu!









Kataki 'o fakatokanga'i ange 'etau Tu'utu'uni totonu fakatautaha.


Ultrasonic high-shear homogenizers are used in lab, bench-top, pilot and industrial processing.

Hielscher Ultrasonics ʻa e ngaohiʻanga koloa maʻolunga ultrasonic homogenizers ki hono tuifio ʻo e ngaahi polokalama, fakamovetevetea, emulsification mo e toʻo hingoa ʻi he fale fakatotolo fakakemi, pailate mo e meʻafua ki he ngaahi meʻa fakapisinisi.



Ngaahi tohi/fakamo'oni fakafolofola



High performance ultrasonics! Hielscher's product range covers the full spectrum from the compact lab ultrasonicator over bench-top units to full-industrial ultrasonic systems.

Hielscher Ultrasonics e ngaohiʻanga koloa maʻolunga ultrasonic homogenizers mei he Loki fakasaienisi ki he lahi ʻo e lalahi.