Ultrasonic Pasteurization ʻo e meʻakai huhuʻa

Ko ultrasonic pasteurization ko ha founga fakangata ia ki inactivate microbes hange ko E. kololi, Pseudomonas fluorescens, Listeria monocytogenes, Staphylococcus aureus, Bacillus coagulans, Anoxybacillus flavmus

Pasteurization ʻikai thermal ʻo e meʻakai & Inu ʻe Sonication

Ko ultrasonic pasteurization ko ha tekinolosia ia ʻoku ʻikai ke ne fakafuofuaʻi ʻa ia ʻoku fakaʻaongaʻi ke fakaʻauha pe fakamalolooʻi fakataimi organisms mo enzymes ʻoku tokoni ki he maumauʻi ʻo e meʻakai. ʻE lava ke fakaʻaongaʻi ʻa e Ultrasonication ki pasteurize ngaahi faʻo meʻakai, huʻakau, huʻakau, fuaʻimoa, juices, inu ʻi he kava malohi, mo e ngaahi meʻakai huhuʻa kehe. Fakaʻata toko taha pe pea pehe ki fakaʻata fakataha mo e ngaahi tuʻunga mafana mo e faingataʻa (ʻoku ʻiloa ko fakapaaki ʻo-mano-sonication) ʻe lava ke lelei pasteurize juices, huʻakau, huʻakau, huʻakau, fuaʻimoa mo e ngaahi naunau meʻakai kehe. ʻOku ʻikai uesia lahi ʻe ha ultrasonic pasteurization ʻa e ngaahi founga angamaheni pasteurization ʻo hange ko fakaʻata ʻoku ʻikai uesia lahi ai ʻa e kanotohi e mo e ngaahi ʻulungaanga fakatuʻasino ʻo e naunau meʻakai. ʻE lava ʻe hono fakaʻaongaʻi ʻo e fakaʻata pe thermo-mano-sonication kae lava ke pasteurize ʻa e koloa meʻakai huhuʻa ʻo ʻomi ha koloa e ʻoku maʻolunga ange ia ʻi he taimi nounou ʻo e mafana angamaheni (HTST) pasteurization founga.
Naʻe ʻilo ʻe he ngaahi fakatotolo ki he fekumi hange ko e Beslar et Al. (2015) ʻe lava ʻe he faitoʻo ultrasonic ʻo ʻomi ha ngaahi faingamalie mahuʻinga ki he ngaue ki he juices kau ai ʻa e ngaahi meʻa lelei kuo fakalahi, hange ko e tukulolo, toʻo ʻuli, ʻaoʻaofia, rheological ngaahi koloa, mo e lanu pea pehe ki he moʻui laupapa.

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Ultrasonic inline homogenizer for juice, dairy and liquid egg pasteurization

Ko ultrasonic pasteurization ko ha founga ia ʻoku ʻikai ke ne fakafuofuaʻi ke inactivate microbes ʻi he meʻakai huhuʻa. Koeʻuhi ko e siʻisiʻi ʻa e ʻea, ʻoku taʻofi ai ʻa e ivi mo e flavours mei hono fakafuofuaʻi decomposition. Ko ia ai, ultrasonic pasteurization ola ʻo e meʻakai ʻoku lelei.

Ultrasonic pasteurization is a non-thermal alternative technique to pasteurize liquid food products such as juices, dairy, milk, and low alcoholic beverages.

Curves ʻo Escherichia kololi (a) mo Staphylococcus au (e) ʻi he huhuʻaʻi ʻapele hili fakaʻata faitoʻo (UT) ʻi he mafana kehekehe pea hili hono faitoʻo ʻo e ʻea vela (00 00) ʻi he mafana tatau.
fakatata mo e ako: Baboli et Al. 2015

ʻOku ultrasonic fefe ʻa e ngaue Pasteurization?

Ko e ultrasonic fakamalohia mo e fakaʻauha ʻo e microbes ko ha founga ia ʻoku ʻikai ko hano fakafuofuaʻi, ʻa ia ko hono ʻuhinga ʻoku ʻikai makatuʻunga hono tefitoʻi moʻoni ngaue ʻi he vela. ʻOku fakatupu pe ʻa e pasteurization ultrasonic ʻe he ngaahi nunuʻa ʻo e cavitation. ʻOku ʻiloa ʻa e ngaahi ultrasonic cavitation ʻi he mafana fakalotofonua, ngaahi faingataʻa, mo e differentials takitaha, ʻa ia ʻoku hoko ʻi he miniti cavitation fuopotopoto. ʻIkai ngata ai, ʻoku ʻomi ʻe he cavitation ha ngaahi malohi lahi ʻaupito, ʻu vakapuna huhuʻa mo e fetoʻaki. ʻOku fakatupu ʻe he ngaahi malohi fakaʻauha ko ʻeni ha maumau lahi ʻi he ngaahi selo microbial, ʻa e faʻahinga perforation mo e fakahohaʻasi ko ia. Ko e perforation toʻotoʻo mo e fakahohaʻasi ko ha ngaahi ola makehe ia ʻoku maʻu ʻi he ngaahi selo ultrasonically naʻe fakatupu ʻe he ngaahi vakapuna huhuʻa naʻe faʻu ʻe cavitation.

Na'e fakatupu 'e ultrasonic / fai ai e fuofua cavitation 'e lahi 'aupito 'a e ngaahi malohi 'a ia 'oku fakaava ai 'a e ngaahi holisi 'o e to'oto'o 'oku 'iloa ko e lysis (lomi'i ke fakalahi!)

ʻOku fakatefito ʻa ultrasonic pasteurization ʻi he cavitation mo hono ngaahi malohi hydrodynamic

Ko e ʻuhinga Sonication maʻolunga ange ai Pasteurization

ʻOku fakaʻaongaʻi ʻe he meʻakai mo e pasteurization ʻa e ngaahi ngaue angamaheni ke inactivate pe tamateʻi microbes hange ko e pekitilia, ʻio, mo e fungi ke taʻofi microbial ʻa e kovi pea mo ʻoange ki heʻenau koloa ha moʻui mo ha tuʻunga malu loloa ange. ʻOku ngaue ʻa e pasteurization angamaheni ʻaki ha kiʻi faitoʻo nounou ʻi he mafana ʻo e ʻea ʻoku faʻa ʻi lalo ʻi he 100 ° c (212 °F). ʻOku angamaheni ʻaki hono fakatonutonu ʻa e mafana mo e taimi totonu ki he koloa ʻo e meʻakai mo e microbes, ʻa ia kuo pau ke fakamalolooʻi fakataimi. ʻOku fakapapauʻi ʻa e ola lelei ʻo ha founga pasteurization ʻe he vave ʻo e fakamalohia microbial, ʻa ia ʻoku fua ʻo hange ko hono fakasiʻisiʻi ʻo e lekoti. ʻOku fakasiʻisiʻi ʻe he lekoti ʻa e peseti ʻo e microbes ne fakamalohia ʻi ha ʻea pau ʻi ha taimi pau. ʻOku takiekina e ngaahi tuʻunga ʻo e faitoʻo mafana mo e microbial ʻo e fakamalohia ʻe he faʻahinga microbes pea pehe ki hono fokotuʻutuʻu ʻo e koloa meʻakai. ʻOku ʻi ai ha ngaahi palopalema lahi ʻi he pasteurization ʻo e vela angamaheni ʻoku kamata mei he ʻikai feʻunga microbial fakamalohia, ngaahi nunuʻa kovi ʻi he ola ʻo e meʻakai pea pehe ki he fakamafana ʻi he koloa. ʻIkai feʻunga e fakamafana ʻi he taimi nounou pasteurization pe fuʻu siʻisiʻi e ngaahi ola ʻo e ʻea ʻi ha lekooti maʻulalo pea toki microbial. ʻE lava ʻe he fuʻu lahi ʻa e faitoʻo vela ʻo fakatupu ha holoa ʻa e koloa hange ko e flavours, pea siʻisiʻi ange e density koeʻuhi ko hono fakaʻauha ʻo e ngaahi ivi pelepelengesi ʻo e ʻea.

Ngaahi kovi ʻo e Pasteurization angamaheni

  • te ne lava ʻo fakaʻauha pe maumauʻi ha ngaahi ivi mahuʻinga
  • lava ke fakatupu flavours
  • ngaahi fie maʻu ki he ivi lahi
  • ʻikai ke ola lelei hono tamateʻi e pathogens vela
  • ʻikai kaunga ki he koloa kotoa pe ʻo e meʻakai
Ultrasonic pasteurization is a non-thermal alternative to pasteurize dairy, milk, liquid egg, juices and other food products.

He UIP16000 ko ha homogenizer ultrasonic kakato ia ki he laine pasteurization ʻo e meʻakai mo e inu.

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Ultrasonic Pasteurization ʻo e fale ngaohiʻanga huʻakau

Naʻe fekumi lahi ʻa Sonication, fakapaaki ʻo-sonication mo fakapaaki ʻo-mano-sonication habve ki he pasteurization ʻo milkm mo e ngaahi naunau ngaohiʻanga huʻakau. Hange ko ʻeni, naʻe maʻu fakaʻata ke toʻo ʻa e ngaahi meʻa kovi mo e meʻa ʻe malava pathogens ke noa pe ki he ngaahi tuʻunga naʻe tali ʻe he lao ʻo ʻAfilika Tonga mo Pilitania, ʻo aʻu ai pe ki he taimi naʻe ʻuluaki inoculum ai ʻa e 5× maʻolunga ange ʻi hono fakangofua kimuʻa pea toki faitoʻo. Naʻe fakasiʻisiʻi e ngaahi meʻa toʻotoʻo ʻa E. kololi ʻe he 100% hili ha miniti ʻe 10.0 ʻo e ultrasonication. ʻIkai ngata ai, naʻe fakahaaʻi ko e founga ko ia ʻo e Pseudomonas fluorescens naʻe fakasiʻisiʻi ia ʻe he 100% hili ha miniti ʻe 6.0 mo Listeria monocytogenes naʻe holoki ia ʻe he 99% hili ha miniti ʻe 10.0. (Kamaloni et Al. 2009)
Naʻe toe fakahaaʻi foki ʻe he fakatotolo ʻe lava ʻe fakapaaki ʻo sonication ʻo inactivate Listeria innocua mo mesophilic pekitilia ʻi he huʻakau kotoa. Naʻe fakaha ʻa e fakaʻata ke hoko ko ha founga fakatekinolosia ki he pasteurization mo e homogenization ʻo e huʻakau, ʻo ʻikai ha ngaahi liliu mahuʻinga ʻi he pH mo lactic e ʻesiti, fakataha mo ha fotunga lelei ange mo e taʻefeliliuaki ʻi hono fakafehoanaki atu ki he faitoʻo angamaheni. ʻOku ʻaonga kiate ʻa e ngaahi moʻoniʻi meʻa ko ʻeni ʻi ha ngaahi tafaʻaki lahi ʻo e ngaue huʻakau. (Bermúdez-Aguirre et Al. 2009)

Ultrasonic Pasteurization ʻo Juices mo e fua Purees

Ultrasonic high-shear homogenization improves flavour, texture, nutritional profile, and smoothness.Naʻe fakaʻaongaʻi ʻa ultrasonic pasteurization ko ha founga lelei mo vave pasteurization kae lava ke inactivate Escherichia kololi mo Staphylococcus ʻi he huhuʻaʻi ʻapele. ʻI he taimi naʻe ultrasonically ai ʻa e huhuʻaʻi ʻapele pulp taʻetotongi, naʻe 35 ʻa e taimi naʻe holo ai ʻa e lekooti ʻo e ʻapele ki he E. kololi ʻi he 60degC mo e 30 s. ʻi he 62DegC. Neongo naʻe maʻu ʻi he ako ʻa e meʻa pulp maʻolunga fakaʻata siʻisiʻi ange ʻa e fakatuʻutamaki ki he S. au, neongo naʻe ʻikai hano ʻaonga lahi ʻi he E. kololi, ka ʻoku totonu ke fakatokangaʻi naʻe ʻikai fakaʻaongaʻi ha malohi. Sonication ʻi he malumalu ʻo e ngaahi faingataʻa ultrasonic cavitation pea microbial fakamalohia ai ha huhuʻa viscous lahi ange. Naʻe ʻikai ha ola mahuʻinga ʻo e faitoʻo fakaʻata ʻi he ʻekitiviti antioxidant fakapapauʻi ʻe he 2, 2-diphenyl-1-picrylhydrazyl (DPPH) fototehina scavenging ʻekitivitii, ka naʻe toe lahi ange ai ʻa e ngaahi meʻa phenolic. Naʻe toe tupu foki ʻa e faitoʻo ʻi ha huhuʻaʻi lelei ange mo ha faitaha maʻolunga ange. (FF. Baboli et Al. 2020)

Ultrasonic hono fakamalohia ʻo e Gram-lelei mo e Gram-kovi

'Oku ngata lysed 'a Escherichia coli pekitilia 'o ngaue 'aki 'a e kupu ultrasonic homogenizers.Gram ʻa e pekitilia lelei, hange ko Listeria monocytogenes pe Staphylococcus, ʻoku ʻiloa lahi ange ia ʻi he pekitilia gram mo matuʻuaki pasteurization ngaahi tekinolosia hange ko e PTFT, HPP mo e mano-sonication (MS) ʻi ha vahaʻataimi loloa ange koeʻuhi ko ha holisi matolu ange. Gram-ʻoku ʻi ai ha ongo meʻa ʻe ua ʻi he pekitilia – ha taha mei tuʻa mo ha cytoplasmic ʻe taha – Misini fakamaʻu membranes toʻotoʻo ʻaki ha peptidoglycan manifi ʻiate kinautolu, ʻa ia ʻoku ne ʻai ke nau tuʻu laveangofua ange ki ultrasonic fakamalohia. ʻI he tafaʻaki ʻe taha, ʻoku maʻu ʻe gram pekitilia lelei ha milemila pe ʻe taha ʻoku ʻi ai ha holisi matolu peptidoglycan, ʻa ia ʻoku ne ʻai ke nau fakafepaki lahi ange ki pasteurization ngaahi faitoʻo. Naʻe fakafehoanaki ʻe he fakatotolo ka fakasaienisi ʻa e ola ʻo e malohi fakaʻata ʻi he pekitilia gram-kovi mo e gram pea ʻiloʻi naʻe malohi ange inhibitory hono ola ʻi he pekitilia gram. (FF. Monsen et Al. 2009) ʻOku fie maʻu ʻe he Gram-pekitilia lelei ha ngaahi tuʻunga fakaʻata lahi ange, hange ko e amplitudes maʻolunga ange, mafana maʻolunga ange, ngaahi faingataʻa maʻolunga ange mo e/pe loloa ange sonication taimi. ʻE lava ʻe Hielscher Ultrasonics ʻ ngaahi founga malohi fakaʻata ʻo fakahaofi ha amplitudes maʻolunga ʻaupito pea ʻe lava pe ke fakalele ʻi he mafana ʻo e ʻea pea mo pressurizable kau fekauʻaki mo e ngaahi meʻa toʻotoʻo. ʻOku lava heni ke maʻu ha sonication/fakapaaki ʻo-mano-sonication kae lava ke inactivate ʻo matuʻuaki ʻa e pekitilia.

Ultrasonic fakamalohia ʻo Thermoduric pekitilia

Ko Thermoduric pekitilia ko e pekitilia ia ʻe lava ke moʻui, ke kehekehe extents, ʻa e founga pasteurisation. ʻOku kau ʻi Thermoduric faʻahinga ʻo e pekitilia ʻa Bacillus, Clostridium mo Enterococci. "Ultrasonication ʻi he 80% amplitude ʻi ha miniti ʻe 10, naʻa ne fakamalolooʻi fakataimi ʻa e ngaahi selo vegetative ʻo B. coagulans mo A. flavithermus ʻi he huʻakau lau fakavave ʻe 4.53, mo e 4.26. Ko hano fakatahaʻi ʻo e pasteurization (tikili ʻe 63 f/30) hoko ai mo ultrasonication toʻo fakaʻaufuli ʻa e loka 6 cfu/mL ʻo e ngaahi selo ko ʻeni ʻi he huʻakau vave. " (Khanal et Al. 2014)

Ngaahi lelei ʻo e ultrasonic mo e pameʻame-Mano-Sonication Pasteurization

  • Lavameʻa maʻolunga ange
  • Tamateʻi thermoduric pekitilia
  • ʻAonga ki he ngaahi microbes kehekehe
  • Kaunga ki manifold meʻakai huhuʻa
  • Ngaahi ola ʻo e maʻuʻanga ivi
  • Toʻo e ʻulí ʻaki e meʻatokoni fakatupu iiki
  • ivi lelei
  • Faingofua mo malu ke ngaue
  • Meʻangaue ki he kalasi meʻakai
  • CIP / SIP
Ultrasonic inline pasteurization system

Ultrasonic fokotuʻutuʻu UIP4000hdT ki he ngaahi pasteurization ʻoku ʻikai ke ʻi ai ha meʻakai (e.g., huʻakau, huʻakau, juices, foʻimoa huhuʻa, inu)

Kole 'a e fakamatala




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


Meʻangaue ki hono fakahoko ultrasonic Pasteurization

ʻOku 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 pasteurization. Te mau fiefia ke aleaʻi hoʻo tohi kole 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 '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.


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



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

Ko e ha ʻa Mesophilic pekitilia?

ʻOku fakaʻuhingaʻi ʻe Mesophilic pekitilia ha kulupu ʻo e pekitilia ʻa ia ʻoku tupu ʻi he mafana ʻo e ʻea ʻi he vahaʻa ʻo e 20 ° c mo e 45 ° C pea mo ha mafana feʻunga ʻi he ngaahi ʻaho 30 – 39 °C. Ngaahi sipinga ki he mesophilic pekitilia E. kololi, Propionibacterium freudenreichii, P. acidipropionici, P. jensenii, P. thoenii, P. cyclohexanicum, P. microaerophilum, Lactobacillus plantarum ʻi he lotolotonga ʻo ha niʻihi kehe tokolahi.
Ko e pekitilia ʻoku saiʻia ange ʻi he mafana ʻo e ʻea, ʻoku ʻiloa ia ko thermophilic. Thermophilic pekitilia ferment lelei taha ʻi he taimi ʻoku ʻi ʻolunga ai ʻi he 30 ° c.