Hielscher faka'ata tekinolosia

Huhuʻaʻi mo e Smoothie Homogenization ʻo fakaʻaongaʻi ʻa e malohi Ultrasonics

Juices, ʻoku fie maʻu ʻe he smoothies mo e inu ha homogenization falalaʻanga mo lelei ke ʻomi ha flavour lelei mo anga kimuʻa pea pehe ki ha tuʻunga malu taimi loloa. ʻOku lahi hono fakaʻaongaʻi ʻo e ultrasonic e ukamea homogenizers maʻolunga ʻi he meʻakai mo e ngaahi ngaueʻanga ke ngaohi ʻaki e juices, inu, purees mo e Sauces ʻo e tuʻunga maʻolunga ange. ʻOku taʻofi ʻe ultrasonic e tutuʻu maʻolunga homogenization ʻa e vaitamini mo e bioactive meʻa koʻeni mei hono fakafuofuaʻi ʻo e tuʻunga maʻulalo, lolotonga ia ʻoku ne fakahoko ʻa e tuʻunga malu mo e smoothness.

Ultrasonic e kili maʻolunga Homogenization ʻo Juices, Smoothies mo e inu

Ultrasonic high-shear homogenization improves flavour, texture, nutritional profile, and smoothness.Ultrasonically fakaleleiʻi e taʻeueʻia – fakaʻehiʻehi mei he konga ʻo e mavahevahe mo e sedimentation: ʻOku maumauʻi ʻa e fuaʻiʻakau mo e pulp vesitapolo ki ha fanga kiʻi meʻa iiki ʻoku nau aʻusia ʻa e tuʻunga malu maʻolunga, fakaʻehiʻehi mei he sedimentation mo fai ha ngaahi meʻa hamolemole.
Ultrasonic liliu ʻo e huhuʻaʻi viscosity mo e anga kimuʻa: ʻOku koloaʻia ʻa e fuaʻiʻakau mo e vesitapolo hange ko e ʻapele, kaloti, moli, grapefruits, lemani, mo e temata ʻi he pectins. ʻOku polysaccharides Pectins ʻa e ngaue ko ia ko ha stabilizer fakanatula. Ultrasonic homogenizers toʻo ʻa e pectins mei he matrix toʻotoʻo pea tukuange ia ki he huhuʻaʻi, ʻo fakautuutu ai e viscosity mo e taʻeueʻia. Ko ia ai ʻoku lahi ʻa ultrasonic homogenizers ʻi hono fakaʻaongaʻi ʻo e stabilizers fakanatula hange ko e pectins.
Fakaleleiʻi phytonutrient fakamatala fakafoʻituitui ʻaki ultrasonic toʻo ʻuli: Ultrasonic homogenizers maumauʻi ʻa e matrices toʻotoʻo pea tuʻuaki ʻa hono tukuange ʻo e molecules hange ko e vaitamini, antioxidants, polyphenols mo e flavonoids ki he koloa ʻo e huhuʻa. ʻOku toe bioavailable mo bioaccessible ange ʻa e phytonutrients ʻi he taimi ʻoku vela ai.
Fakalalahi flavour fakamatala fakafoʻituitui koeʻuhi ko e sonication: Ultrasonic ʻikai ngata pe ʻi hono tukuange ʻo e homogenizers maʻolunga pectins, ka ʻoku toe flavour foki molecules, lolololo mahuʻinga, sugars fakanatula mo e phyto-ivi. (Ki ultrasonically fakaleleiʻi e puipuituʻa, vakai ki he meʻa ke ako mei ai ʻi lalo). Ultrasonic toʻo e ʻuli bioactive molecules hange ko flavour meʻa koʻeni mo e vaitamini mei he matrix toʻotoʻo pea ʻai ke nau lava ʻo maʻu ʻa e ifo ʻo e koloa buds.
Fakalalahi Colour fakamatala fakafoʻituitui koeʻuhi ko e Sonication: ʻOku toe maʻu foki ʻa e fuʻu ʻakau pigments ʻi he matrix toʻotoʻo ʻa e fuʻu ʻakau. Ultrasonic homogenizers tukuange ʻa e ʻakau pigments hange ko carotenoids, chlorophyll, betalanins mo anthocyanins pea fakasiʻisiʻi kinautolu ʻi ha konga siʻi. ʻOku hanga ʻe he pigment lahi ʻo fakamoveteveteʻi ʻa e mama ʻo lelei ange ia ʻi he ngaahi momoʻi meʻa lalahi ange pea maʻu ai ha lanu ʻo e huhuʻaʻi, puree pe sauce.

Ultrasonic high-shear mixers are used to homogenize fruit and vegetable juices.

Ultrasonic e homogenizer ʻo e laupapa maʻolunga mo e sioʻata ki hono faitoʻo ʻo e juices, smoothies, purees mo e Sauces.

Kole 'a e fakamatala




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


Ko e ha ultrasonic huhuʻaʻi Homogenization?

  • Fakaleleiʻi flavour fakamatala fakafoʻituitui koeʻuhi ko e toʻo hingoa
  • Lahi ange e huhuʻa ʻoku ne ʻomi
  • Mahuʻinga micronutrient maʻolunga ange
  • Fakatupulaki e fakaʻofoʻofa ʻo ʻikai ha toe suka (ʻOku tau ʻomi ʻa e suka fakanatula intracellular pea ʻai ke lava ʻo maʻu ai ʻa e ifo buds)
  • Fakalahi e bioavailability ʻo e phyto-meʻatokoni
  • Fakatokalelei'i
  • Enzyme fakamalohia
  • microbial stabilization
  • Fakalahi e moʻui laupapa

Ultrasonic huhuʻaʻi Homogenization – Manifold ngaahi monuʻia

ʻOku falalaʻanga mo lelei ʻa e ultrasonic e kosi maʻolunga homogenizers ki he fefiofi ʻo hange ko e fuaʻiʻakau juices, nectars, vesitapolo juices, smoothies, fuaʻiʻakau Waldensians lemonades, flavoured inu huʻakau, fakavaivaiʻi, Waldensians inu mo ha ngaahi meʻa lahi ange.
ʻI hono toʻo e fuaʻiʻakau mo e lomiʻi, ʻe lava ultrasonication ke fakatupulaki e huhuʻaʻi. Hange ko ʻeni, ultrasonic toe lahi ange ʻa e huhuʻaʻi kalepi ʻo aʻu ki he 3.4%, kae shortening ʻa e taimi ke fai ai hono faitoʻo. Ultrasonication fakatahaʻi mo e faitoʻo enzymatic toe lahi ange ʻa e huhuʻaʻi ʻo aʻu ki he 2% pea fakanounouʻi e taimi ʻo e faitoʻo ʻi he liunga fa ʻi hono fakafehoanaki atu ki he faitoʻo angamaheni enzymatic. Naʻe hanga ʻe hono fakaʻaongaʻi hokohoko ʻo e fakaʻata mo e faitoʻo enzymatic ʻo ʻomi ha huhuʻa ki he 7.3%. Ko e meʻa tatau pe, ʻi pineapple huhuʻaʻi ultrasonication naʻa ne fakalahi ʻa e toʻo hingoa naʻe ʻomi ʻe he 10.8% ki he huhuʻa mei pineapple Masi. Naʻe toe fakalahi foki ʻe he faitoʻo ultrasonic ʻa e kakano ʻo e sugars, ʻesiti fakakatoa, phenolics, mo e vaitamini C. (FF. Baslar et Al. 2015)
ʻOku fie maʻu ʻe he ngaohiʻanga koloa hange ko e juices, huhuʻaʻi Waldensians lemonades mo e ngaahi inu kehe ha homogenization falalaʻanga mo e emulsification ki he taʻeueʻia, fakalahi e flavour mo e anga kimuʻa, houngaʻia, mo fakaleleiʻi e ngaahi meʻa ʻoku hoko. Hange ko ʻeni, ʻoku ʻomi ʻe ultrasonic homogenization ha tuʻunga malu makehe, taʻofi ʻa e mavahevahe mo fakaleleiʻi ʻa e flavour mo e anga ʻo e juices, smoothies, pea pehe ki he ngaahi inu huʻakau mo e ivi ʻoku fakavaʻe ʻaki e huʻakau. ʻIkai ngata ai ultrasonic homogenizers faingofua hono faʻifaʻitaki ʻo e ngaahi meʻa kehekehe ke mahino emulsions. Ko hono fakaʻaongaʻi angamaheni ʻo e ultrasonic emulsification ko hono teuteuʻi ia ʻo e vai cannabis Waldensians mo e inu. ʻE lava ke ultrasonically Waldensians ʻa e inu vai mo e ngaahi inu kehe ʻaki ʻa e cannabinoids (e.g., FBD, FBG, THC). Koeʻuhi ke lava ʻo maʻu ha emulsions mahino mo ha bioavailability maʻolunga ʻo e meʻa koʻeni malohi, kuo pau ke emulsified ʻa e bioactive meʻa koʻeni ʻi he nano lahi. Ko ultrasonic emulsification ko e founga maʻolunga taha ia ki hono ngaohi ʻo e nano-emulsions ʻaki ha fotunga mahino, taʻeueʻia makehe, bioavailability, mo e ngaahi meʻa ʻoku hoko. Ko ia ai, ʻoku fakaʻaongaʻi lahi ʻa e ultrasonic nano-emulsification ʻi hono ngaohi ʻo e pharmaceuticals mo e fakalahi (e.g. FBD tinctures etc.)
ʻI he taimi tatau, ultrasonic homogenizers toʻo flavour molecules, bioactive meʻa koʻeni mo phyto-ivi ʻo ʻai ke nau bioavaialable mo bioaccessible. Ka ultrasonic homogenizers toe taʻofi foki sugars, syrups pe sweeteners mo fakamovetevetea mo hydrate gums, starches mo ha additives kehe ki ha tuʻunga lelei taimi loloa suspensions. ʻOku ʻomi ʻe ha ʻiuniti Hielscher ultrasonic ʻe taha hoʻo huhuʻaʻi mo e ngaohiʻanga koloa ʻaki hono fakahoko ʻo e ngaahi ngaue kehekehe ʻo e homogenization, nano-emulsification, toʻo hingoa, fakamovetevete, fakaʻauha, hydration mo anga.

Ultrasonication improves the particle size, structure and smoothness of fruit juices and nectars such as apple juice and orange juice.

Ko e ola ʻo e sonication mo e UP400S ʻi ha amplitude ʻo e 100μmi he faʻunga ʻo e huhuʻaʻi ʻapele.
Ako mo e fakatataa: Ertugay & Baslar, 2014

Meʻa ke ako mei ai: fakaleleiʻi e fakamatala fakafoʻituitui ʻi Sonicated huhuʻaʻi moli

Ko e ultrasonic e kosi maʻolunga homogenization ko ha founga ia ʻoku ʻikai ke ne fakafuofuaʻi e meʻakai mo e ngaue ʻoku ne maʻu e faingamalie ke fakaleleiʻi stabilization mo fakaʻata microorganisms ʻi he fuaʻiʻakau juices ʻo ʻikai fakatupu ai e ngaahi nunuʻa angamaheni ʻoku fekauʻaki mo e ngaahi faitoʻo vela angamaheni. Naʻe fakatotoloʻi ʻe Guerrouj et Al. (2016) ʻa e ngaahi ola ʻo e ultrasonication ʻi he phenolic fakakatoa mo flavonoid meʻa ʻi loto pea pehe ki he carotenoids mo ascorbic ʻesiti (vaitamini C) ʻi he huhuʻaʻi moli ʻo fakaʻaongaʻi ha Hielscher ultrasonics UP200S homogenizer. Naʻa nau maʻu ha tupulaki lahi ʻi he ngaahi meʻa phenolic fakakatoa ʻi he ngaahi sipinga ʻo e huhuʻaʻi moli sonicated ʻi he taimi ʻoku fakafehoanaki ai ki ha Control (vakai ki he tepile ʻi lalo). Ko e tupulaki ko ʻeni naʻe fai ia mei he 42.74 ki 69.45 mg GAE/100 ml ki ha ultrasonic miniti ʻe 30. ʻOku fakahaaʻi ʻe he ngaahi ola ko ʻeni ha fakalahi mahuʻinga ki phenolic meʻa koʻeni ʻi loto ʻi hono faitoʻo sonication.
ʻOku toe fakafofongaʻi foki ʻi he tepile ʻi lalo ʻa e ngaahi ola ʻo e DPPH fototehina taʻetotongi fototehina scavenging ʻekitiviti ʻo e huhuʻaʻi moli. Naʻe fakahaaʻi ʻe Sonicated sipinga ha tupulaki lahi ʻi he peseti DPPH inhibition fakafehoanaki ke mapuleʻi ʻa e tuʻunga maʻolunga ange ʻo e antioxidants. Ko e inhibition seniti ʻe taha ʻo DPPH ko e 37.48%, 35.70%, 34.70% mo e 35.21% ʻi he 1, 10, 20 mo e miniti ʻe 30 sonicated sipinga, ʻo fakatatau ki hono puleʻi ʻo e ngaahi sipinga (21.67%). ʻOku congruent ʻa e ngaahi meʻa ko ʻeni naʻa nau maʻu ʻi he ngaahi ola ʻoku maʻu ʻi sonicated kasturi Laimi huhuʻaʻi (Btat Al., 2011). ʻOku fakahaaʻi ʻe he ngaahi ola ko ʻeni ʻoku hanga ʻe he faitoʻo sonication ʻo fakaleleiʻi ʻa e toʻo hingoa ʻo antioxidant meʻa koʻeni.
Naʻe pehe ʻe he kau fai fakatotolo naʻe tupu ʻa e ultrasonic hono faitoʻo ʻo e huhuʻaʻi moli ʻi ha fakalahi fakalukufua ʻi bioactive meʻa koʻeni hange ko e fakakatoa ʻo e phenolics, flavonoids, carotenoids, anthocyanins mo ascorbic ʻesiti ʻaki ha reductions mahuʻinga ʻi he microbial.

Ultrasonically stabilized orange juice shows increased stability and no sedimentation.

Toʻohema: faitoʻo huhuʻaʻi moli; Toʻomataʻu: sonicated huhuʻaʻi moli
ʻOku fakatupu ʻe ultrasonic e huhuʻaʻi-maʻolunga homogenization ha huhuʻaʻi ʻoku ʻikai sedimentation


ʻOku faitoʻo ʻa e juiceon lanu moli ʻi he toʻohema pea ʻoku ne fakahaaʻi mahino sedimentation; Ko e huhuʻaʻi moli ʻi he toʻomataʻu ʻoku ultrasonically homogenized pea ʻoku ʻi ai hono homogeneous, tuʻunga lelei, mo hamolemole.

ʻOku faitoʻo ʻa e juiceon lanu moli ʻi he toʻohema pea ʻoku ne fakahaaʻi mahino sedimentation; Ko e huhuʻaʻi moli ʻi he toʻomataʻu ʻoku ultrasonically homogenized pea ʻoku ʻi ai hono homogeneous, tuʻunga lelei, mo hamolemole.


The study shows that sonication with the Hielscher UP200S improves the nutrient profile in orange juice.

Ultrasonic fakalakalaka fakakatoa ʻi he phenolics, fakakatoa ʻo e flavonoids, DPPH fototehina scavenging ʻekitivitii, carotenoids fakakatoa, mo ascorbic e ʻesiti ʻi he huhuʻaʻi moli.
Ako mo e tepile: Guerrouj et Al. 2016


Ultrasonic Probes mo e ngaahi selo ki he huhuʻaʻi Homogenization

Ko Hielscher Ultrasonics ko ha ngaahi aʻusia taimi loloa ia ʻo e ngaue maʻolunga ultrasonic homogenizers ʻoku fakaʻaongaʻi ʻi he funga ʻo e fuaʻiʻakau mo e vesitapolo juices, nectars, smoothies, ivi inu, pea pehe ki he purees mo e Sauces. Ko e homogenization falalaʻanga mo lelei ʻo e fuaʻiʻakau juices, ko e inu mo e meʻakai ko ha founga ia ʻoku fie maʻu ki ai ha malohi ultrasonic probes ʻa ia ʻoku ne fakatupu maʻu pe amplitudes mo ʻomi ha telinga feʻunga ke maʻu homogeneous meʻakai mo e ngaahi naunau. ʻOku fokotuʻutuʻu mo manufactured ʻa e ngaahi meʻangaue Hielscher ultrasonic kotoa pe ke fakalele ʻaki ha 24/7 ʻi he uta kakato. ʻOku lava ke maʻu ʻa e Ultrasonic processors mei he 50 Watts fale fakakemi ultrasonicators ki he 16, 000watts ngaahi polokalama ʻoku malohi ultrasonic. ʻOku ʻi ai ha ngaahi selo kehekehe ʻo e meʻatui, sonotrodes mo e ngaahi selo ʻoku nau fakaʻata ʻa e fokotuʻutuʻu fakafoʻituitui ʻo ha ultrasonic maʻolunga homogenizaer ʻi he fetohiʻaki mo e naunau (e.g. fuaʻiʻakau, vesitapolo, ngaahi meʻa kehe ʻoku fie maʻu ki he koloa fakaʻosi.
Hielscher Ultrasonics e ngaohiʻanga koloa maʻolunga ultrasonic probes ʻa ia te ne lava ʻo fokotuʻu pau ke ne ʻave kakato ʻa e tuʻunga ʻo e angavaivai ki he amplitudes maʻolunga. Kapau ʻoku fie maʻu ʻe hoʻo tohi kole homogenization ha ngaahi fakahinohino pau (e.g., fakatahaʻi mo e ngaahi faingataʻa mo e/pe mafana ʻo e ʻea), fakapatonu ultrasonic sonotrodes ʻoku lava ke maʻu. ʻOku fakaʻata ʻe he robustness ʻo e meʻangaue ultrasonic ʻa Hielscher ʻa e ngaue ʻe 24/7 ʻi he fatongia mamafa pea mo e ngaahi ʻatakai ʻoku femoʻuekina.

Ultrasonic huhuʻaʻi Homogenization ʻi he kulupu (batch) mo e laine mode

ʻE lava ke fakaʻaongaʻi ʻa e Hielscher ultrasonic e telinga maʻolunga homogenizers ki he kulupu (batch) mo e laine hokohoko sonication. Te mau fokotuʻu atu ʻa e fokotuʻutuʻu lelei taha ultrasonic, ʻo fakatatau mo e leʻo mo e vave ʻo e ngaue.
Feeding multiple feeding streams, which can be independently metered into the continuous ultrasonic homogenizer system, makes the inline homogenization using ultrasonic high-shear treatment highly time- and labour-efficient, convenient and capable to process industrial volumes of juices and beverages.

Ultrasonic Probes mo e ngaahi selo ki ha faʻahinga tohi pe

ʻOku ʻufiʻufi ʻe Hielscher Ultrasonics ʻa e tuʻunga kakato ʻo ultrasonic processors mei he loki fakatotolo fakakemi ultrasonicators ʻi he ngaahi founga ʻa e sea ki ʻolunga mo e pailate ki he ngaahi ultrasonic processors mo e malava ko ia ke ngaue fonu fonu loli ʻenau he houa. ʻOku fakaʻata kitautolu ʻe he koloa kakato ke tau ʻoatu ʻa e meʻangaue ultrasonic feʻunga taha ki hoʻo kia pe koloa meʻakai, envisaged e founga ngaue mo e ngaahi taketi.

Ko hono mapuleʻi Amplitudes ki he ngaahi ola lelei

Hielscher's industrial processors of the hdT series can be comfortable and user-friendly operated via browser remote control.Ko e Hielscher kotoa pe ultrasonic homogenizers ʻoku nau mapuleʻingofua mo falalaʻanga e fanga hosi. Ko e amplitude ko e taha ia ʻo e ngaahi fakangatangata mahuʻinga ʻoku ne takiekina ʻa e lavameʻa mo e ola lelei ʻo e sonomechanically ngaahi nunuʻa hange ko e homogenization, emulsification, toʻo hingoa, hydration, fakaleleiʻi mo fakatolonga. Hielscher ultrasonics kotoa pe’ processors fakaʻata ʻa e tuʻunga totonu ʻo e amplitude. Ko e Sonotrodes mo e meʻatui ʻoku ʻikai ke ʻi ai ha meʻa ke ne fakaʻata ke liliu ʻa e amplitude ʻi ha ngaahi meʻa lahi ange. ʻE lava ʻe he ultrasonic e ngaahi meʻa lalahi ʻa Hielscher homogenizers ʻo fakahaofi ha amplitudes maʻolunga ʻaupito pea ʻave ʻa e malohi ultrasonic ʻoku fie maʻu ki hono fakaʻaongaʻi. Amplitudes ʻo aʻu ki 200μm ʻe faingofua pe ke lele hokohoko ʻi he tafa 24/7.
ʻOku ʻoatu ʻe he ngaahi feituʻu amplitude totonu mo hono vakaiʻi maʻu pe ʻo e ngaahi fakangatangata ʻo e ultrasonic ʻi he polokalama smart Software ʻa e malava ko ia ke ke ngaue ki ho huhuʻaʻi, ʻa e kia pe koloa meʻakai ʻi he ngaahi tuʻunga optimized. Tokolahi lelei sonication ki he huhuʻaʻi lelei taha homogenization!
ʻOku fakaʻata ʻe he robustness ʻo e meʻangaue ultrasonic ʻa Hielscher ʻa e ngaue ʻe 24/7 ʻi he fatongia mamafa pea mo e ngaahi ʻatakai ʻoku femoʻuekina. ʻOku ngaohi heni ʻa e meʻangaue ultrasonic ʻa Hielscher ko ha meʻangaue falalaʻanga ʻoku ne fulfils hoʻo meʻakai & ngaahi fie maʻu ki he ngaohiʻanga koloa.

ʻulungaanga maʻolunga taha – Faʻu mo Manufactured ʻi Siamane

ʻI he hoko ʻa Hielscher ko ha pisinisi ʻa e famili mo e fakalele fakafamili, ʻoku ne fakamuʻomuʻa ʻa e ngaahi tuʻunga moʻui lelei taha ki hono ultrasonic processors. ʻOku fokotuʻutuʻu ʻa e ultrasonicators kotoa pe, manufactured mo siviʻi fakaʻauliliki ʻi homau ʻuluʻi ʻofisi ʻi Teltow ofi ki Pealini ʻi Siamane. ʻOku hanga ʻe robustness mo e ala falalaʻanga ʻo e meʻangaue ultrasonic ʻa Hielscher ʻo ʻai ke hoko ia ko ha hoosi ngaue ʻi hoʻo faiva. 24/7 ngaue ʻi he uta kakato pea ʻi he ngaahi ʻatakai ʻoku femoʻuekina, ko ha ʻulungaanga fakanatula ia ʻo e ultrasonic maʻolunga ʻa Hielscher homogenizers.

'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 'o ngaue 'aki e foomu 'i lalo ke kole ha toe fakamatala ki he ultrasonic processors, faka'aonga'i mo e totongi. Te mau fiefia ke alea'i e founga 'oku mo 'i ai mo ho'omou ngaahi fie ma'u ultrasonic he polokalama!









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


Hielscher Ultrasonics pilisone ngaue ma'olunga ultrasonic homogenizers ki he fakamovetevetea, emulsification mo e hingoa to'oto'o.

Ko e malohi ma'olunga ultrasonic homogenizers mei Loki fakasaienisi ki he pailate mo e Lalahi me'afua.

Ngaahi tohi/fakamo'oni fakafolofola



Ngaahi mo'oni'i me'a 'oku mahu'inga ke 'ilo'i

Huhuʻaʻi, huhuʻaʻi mei he tokanga, mo e huʻamelie

Ko e huhuʻa ko ha inu ia naʻe ngaohi mei hono toʻo e ʻuli pe lomiʻi ʻo e huhuʻa fakanatula ʻoku ʻi he fuaʻiʻakau mo e vesitapolo. ʻE lava foki ke ʻuhinga ia ki he ngaahi meʻa huhuʻa ʻoku flavoured tokanga ki ai. ʻOku angamaheni ʻaki hono fakaʻauha ʻa e huhuʻa ʻo hange ha kia, ka ʻe lava foki ke fakaʻaongaʻi ia ko ha konga pe flavouring ʻi he meʻakai pe ko ha toe paa kehe, ʻo hange ko e smoothies.
ʻOku differentiated ʻa e huhuʻa ki he 100% huhuʻaʻi, huhuʻa mei he tokanga, mo e huʻamelie. 100% huhuʻaʻi fuaʻiʻakau naʻe ngaohi mei he 100% mei he fuaʻiʻakau mo e vesitapolo fakanatula ʻo ʻikai tanaki atu colourings, preservatives pe sugars. Neongo ia, ʻe lava ke teuteuʻi ʻa e huhuʻaʻi fuaʻiʻakau ʻi ha ngaahi founga kehekehe, IE. mei he huhuʻaʻi unconcentrated foʻou pe ngaohi mei he huhuʻaʻi fuaʻiʻakau. Ki he tokotaha kimuʻa, ʻoku tataʻo mo tauhi pe hina ʻa e ngaahi fua hili ʻa e ututaʻu fuaʻiʻakau. Ko e huhuʻaʻi style ko ia ʻoku "ngaohi mei he tokanga", ʻoku fakatefito e huhuʻaʻi fuaʻiʻakau ʻaki hono toʻo e vai mei he huhuʻa ne toki tataʻo ʻi ha faitoʻo vekiume. Ko ia ai, ʻoku maʻu ai ha tokanga fatu hange ko e tokanga, ʻa ia kuo ne fakasiʻisiʻi ʻa e leʻo, ʻa ia ʻoku ʻaonga ki fakahaʻele e faitoʻo ʻo e huhuʻa. Hili hono fakafolau atu e huhuʻaʻi ki hono ikuʻanga fakaʻosi, ʻoku liliu ia ʻo hoko ko ha huhuʻaʻi fuaʻiʻakau ʻaki hono tanaki atu e vai.
ʻOku ʻuhinga ʻa e foʻi lea huʻamelie ki he huhuʻa mei he fuaʻiʻakau ʻoku fuʻu lahi hono fua acidity pe fuaʻiʻakau pulp ke fakaʻauha ko e 100% huhuʻaʻi. Ko e ngaahi sipinga angamaheni ki hono ngaohi ʻo e huʻamelie ko e siaine, mangos, apricots, Piisi pe pears. Ko e huhuʻaʻi pe, ʻa ia ʻoku ʻi ai ha purée, ʻoku holoki ʻaki ia ʻa e vai pea mahalo ʻe tanaki atu ki ai ha suka drinkable taʻefeliliuaki mo fakafiemalie flavour. ʻOku kehekehe pe ʻa e fuaʻiʻakau ʻi he huʻamelie ʻi he vahaʻa ʻo e 25 mo e 99% ʻo makatuʻunga ʻi he kanotohi ʻo e fuaʻiʻakau mo e founga ʻa e tokotaha ngaohi kapeti. ʻE lava ke kau ʻi he huʻamelie ʻa e sugars, ka ʻoku ʻikai ke ʻi ai ha colourings pe preservatives.
Ko e ngaahi foomu kehe ʻoku ʻi ai e juices ko e huhuʻaʻi-flavoured lemonades mo e milks, smoothies mo fakamalohia e ngaahi naunau fuaʻiʻakau. ʻE lava ke kau ʻa e Juices ʻi he konga naʻe toʻo mei ha fuaʻi ʻakau pe vesitapolo pe fakatahaʻi mei ha fuaʻi ʻakau ʻe ua pe lahi ange mo e ngaahi maʻuʻanga vesitapolo. Ko e fuaʻiʻakau manakoa taha juices ʻoku ngaohi ia mei he moli, ʻapele, cranberries pe kalepi. ʻOku ngaohi ʻa e ngaahi fuaʻiʻakau manakoa kehe mei he pineapple, fuaʻiʻakau, grapefruit, mango, siaine, Seli mo e kiwi.
ʻOku angamaheni ʻaki hono ngaohi ʻo e juices vesitapolo fakakomesiale mei he ngaahi kautaha kehekehe ʻo e kaloti, piti, celery, hina, mo e temata. ʻOku angamaheni ʻaki hono fakaʻaongaʻi ʻa e ongo meʻa ni, neongo ʻoku ʻikai ke ʻi ai ha vesitapolo, ke fakatupulaki ʻaki e palatability. Ko e ngaahi meʻa manakoa kehe ʻi he juices vesitapolo ko e parsley, matala engeenga greens, Kale, celery, fennel, broccoli, mo e cucumbers. ʻOku tanaki atu ʻa e lemani, garlic, Sinisa, tumeric mo e ngaahi sipaisi kehe ki he ngaahi lelei fakaemoʻui lelei pea mo faʻu ha ngaahi fakamatala fakafoʻituitui flavour malie.