Ultrasonically fakaleleiʻi ʻo e ʻaisi kilimi

ʻOku ʻi ai ha ngaahi ola lelei ʻo hono fakaʻaongaʻi ʻo e malohi fakaʻata ʻi hono ngaohi ʻo e ʻaisikilimi lelei. ʻOku kau ʻi he ngaahi lelei lalahi ʻo e sonication ʻa hono fakasiʻisiʻi ʻo e lahi ʻo e Crystal pea mo e vave ʻo e momoko ʻi he ʻaisi kilimi. ʻI heʻene pehee, ʻoku hanga ai ʻe ultrasonication ʻo fakaleleiʻi ʻa e tuʻunga lelei mo e ongo ʻo e koloa ʻi he taimi tatau pe.

Ngaahi ola ultrasonic ʻi he ngaohiʻanga kilimi ʻaisikilimi

Ice cream production involves a sophisticated processing in order to obtain a high-quality sweet food product that satisfies customer demands. The elaborated processing steps result mainly from the fact that ice cream is one of the most complex foods: ice cream is a foam as well as an emulsion. It contains ice crystals and a non-frozen liquid blend. High power ultrasound applied during ice cream manufacturing can promote ice crystal nucleation to accelerate the heat and mass transfer process accompanying the freezing process. Thereby, sonication reduces the crystal size and shortens the freezing time in ice cream production. Research by Mortazavi and Tabatabaie showed that the freezing time in ice cream processing could be reduces by about 30% by sonication for 20 min.

Kole 'a e fakamatala




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


High-performance ultrasound is used in industrial ice cream manufacturing. Acoustic cavitation promotes crystallization and reduces freezing time.

Processor lalahi UIP2000hdT (2kW) ki he ngaohiʻanga ʻaisikilimi. Fakaʻata poupouʻi homogenization mo crystallization pea fakavaveʻi ange ʻa e founga momoko.

Ngaohi ʻo e ʻaisi kilimi mo e ngaahi lelei ʻo fakaʻata

Ice cream production benefits from ultrasonic processing technology.ʻOku fie maʻu ha tuifio ʻaisikilimi ʻi he ngaohiʻanga ʻaisikilimi. ʻOku kau ʻi he ʻaisikilimi ko ʻeni ʻa e huʻakau, efu huʻakau, kilimi, pata pe vesitapolo, suka, feohi momoa, emulsifier, stabilizer pea pehe ki additives hange ko e fuaʻiʻakau, foʻu, flavours mo e colouring. Kuo pau ke homogenized mo pasteurized ʻa e fefiofi makehe ko ʻeni, pea ʻoku ueʻi mamalie ia lolotonga e founga ʻo e momoko ke taʻofi hono faʻu ʻo ha fuʻu ʻaisi lahi. Ko ia ai, ʻoku tuifio ai ʻa e fanga kiʻi fuopotopoto ʻea (ʻa ia ʻoku ui ko e aerating) ke fakavaʻi ʻaki ʻa e ʻaisikilimi ʻo aʻusia ai ha Hikinga ua textured momoko. ʻOku poupouʻi ʻe Ultrasonication ʻa hono tufaki ʻo e ngaahi meʻa kotoa pe ʻo e ʻaisikilimi pea tokoni ʻi he taimi tatau ki he pasteurization. Laukonga lahi ange fekauʻaki mo ultrasonic pasteurization ʻo e meʻakai huhuʻa heni!
Ko hono moʻoni, ʻoku fakaʻaongaʻi e ultrasonication lolotonga e taimi momoko lolotonga e ngaohiʻanga ʻaisikilimi. ʻOku poupouʻi ʻe Ultrasonication ʻa e nucleation mo e tupulaki ʻa e ʻaisi Kilisitala, koeʻuhi ke fakavaveʻi ʻaupito ʻa e founga momoko. ʻI he taimi tatau pe, ʻoku fakasiʻisiʻi ʻe sonication ʻa e lahi ʻo e ʻaisi Kilisitala koeʻuhi ke maʻu uniformly kiʻi Kilisitala ʻaisi. ʻOku ʻomi ʻe he meʻa ni ʻa e ʻaisikilimi ko ha meʻa hamolemole mo ha ngutu lelei – ʻa e ongo ʻulungaanga lelei fakatouʻosi, ʻa ia ʻoku fakamahuʻingaʻi lahi mei he consumers.

Ngaahi sitepu ki hono ngaohi ʻo e ʻaisi kilimi

ʻOku ʻi ai ha tuʻunga ʻe nima ʻo hono ngaohi ʻo e ʻaisikilimi:

  1. teuteuʻi ʻo e ʻaisikilimi ʻoku fio
  2. homogenization, pasteurization, ageing ʻo e ʻaisikilimi ʻoku fio
  3. momoko mo e aeration
  4. hono teuteuʻi mo moulding
  5. fakafefeka mo hono naunau
Ultrasonication improves crystallization and accelerates freezing in ice crem manufacturing.

Ngaahi sitepu ʻo e ngaohiʻanga ʻaisikilimi.
Maʻuʻanga tokoni: tohi tuʻutuʻuni ki he ngaohiʻanga huʻakau. Pulusi ʻe Tetra paki processing systems AB, Lani, Sueteni. p.387.

Ultrasonication is a food processing technology applied to ice cream production. Sonication improves crystallization and reduces freezing time in ice cream.

Ultrasonic e sioʻata ʻoku ʻasi ai e faitoʻo sonication ʻo e ʻaisikilimi ʻoku fakavaʻe ʻaki e huʻakau

Kole 'a e fakamatala




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


Ultrasonically poupouʻi ʻa e ʻaisi kilimi momoko

Lolotonga e founga momoko, ʻoku faʻu Kilisitala fom supercooled vai. ʻOku ʻi ai ha fatongia mahuʻinga ʻo e morphology ʻo e ʻaisi Kilisitala fekauʻaki mo e textural mo e ngaahi koloa fakatuʻasino ʻo e meʻakai momoko mo e vaeua. ʻI he lahi mo hono tufaki ʻo e Kilisitala ʻaisi ʻoku mahuʻinga makehe ia ki he tuʻunga lelei ʻo thawed ngaahi naunau moluu, ki he ʻaisi kilimi, ʻoku fie maʻu ʻa e kilisitala ʻaisi siʻisiʻi ange koeʻuhi ko e ngaahi ola lalahi Kilisitala ʻi ha anga momoko. Ko e nucleation ko e meʻa mahuʻinga taha ia ke mapuleʻi ʻa e lahi ʻo e tufakiʻanga naunau ʻi he crystallization. Ko ia ai, ʻoku faʻa fakaʻaongaʻi ʻa e lahi ʻo e momoko ki he Parameter ʻoku fakaʻaongaʻi ki hono mapuleʻi ʻo e lahi mo hono tufaki ʻo e ʻaisi Kilisitala ʻi he ʻaisi kilimi. ʻI he lolotonga ʻo e haha mo e momoko, ʻoku injected ʻa e ʻea ke aʻusia ʻa e hamolemole ʻo e ʻaisikilimi. Ko e meʻa ko ia ʻoku ui ko e "lele lahi", ko e lahi ʻo e injected ʻea, ʻoku proportionated – tautautefito ki he founga pau – proportionally ki he lahi ʻo e solids mo e vai. Ko ia, ʻoku kehekehe pe ʻa e lele ʻa e ngaahi meʻa ʻoku lele koeʻuhi ko e formulations ʻaisikilimi mo e ngaahi saiti ngaue. ʻOku fakahaaʻi ʻe he ʻaisikilimi angamaheni ʻa e lele ʻi he 100%, ʻa ia ʻoku ʻuhinga ia ʻoku kau ʻi he koloa fakaʻosi ʻa e voliume tatau ʻo e ʻaisikilimi mo e bubbles ʻea.
Ko hono fakaʻaongaʻi ʻo e ngaue maʻolunga ʻa Hielscher fakaʻata processors ʻi ha tuʻunga lelei ange ʻo e ʻaisikilimi ʻaki hono tuʻuaki crystallization, fakasiʻisiʻi ʻa e lahi ʻo e ʻaisi pea fakaʻehiʻehi mei he incrustation ʻo ha fukahi momoko. ʻOku aʻusia ha ongoʻi taʻefeliliuaki mo creamy lahi ange koeʻuhi ko e holo ʻa e ʻaisikilimi pea mo e tufakiʻanga ʻo e ʻea. ʻOku nounou ange ʻa e momoko ʻi he approx. 30% fakasiʻisiʻi e taimi momoko ʻoku fakatau ki ha tuʻunga maʻolunga ange pea mo ha founga ngaue ʻoku lelei ange hono ngaohi.

Industrial ultrasonic food processor for the production of ice cream in continuous flow mode.

Ultrasonic processor ʻo e meʻakai UIP16000 ki he ngaohiʻanga ʻaisikilimi. Fakaʻata poupouʻi crystallization pea fakasiʻisiʻi ʻa e taimi momoko ʻi he ʻaisi kilimi.

Ngaue maʻolunga ultrasonic meʻakai Processors ki he ngaohiʻanga ʻaisikilimi

Industrial processor UIP4000hdT (4kW) for ice cream manufacturing. Sonication promotes homogenization and crystallization and accelerates the freezing process.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).
Ultrasonics 'o e Hielscher’ ʻe lava ʻe ultrasonic processors ʻo fakahaofi ha amplitudes maʻolunga ʻaupito. Amplitudes ʻo aʻu ki 200μm ʻe faingofua pe ke lele hokohoko ʻi he tafa 24/7. ʻOku lava ke maʻu ha amplitudes maʻolunga ange fakapatonu ultrasonic sonotrodes. ʻOku mahuʻinga hono mapuleʻi totonu ʻo e amplitude mei he angavaivai ki he intensities maʻolunga ke fakaleleiʻi ʻa e founga sonication ki he ngaahi ʻulungaanga ʻo e koloa ʻoku fakataumuʻa ki ai ʻa e ʻaisikilimi.
ʻI ultrasonic processors lahi ʻo e meʻakai, ʻoku ʻomi ai ʻe Hielscher ha ngaahi founga falalaʻanga ki he kulupu (batch) mo e faitoʻo hokohoko ʻo e meʻakai mo e ngaahi naunau, kau ai ʻa e ʻaisi kilimi. ʻI he UIP16000, ʻoku ʻi ai ha laine 16ʻO e ultrasonicator ʻe lava ke fokotuʻu faingofua pe ʻi ha ngaahi foʻi, naʻa mo e ngaahi tohi lalahi maʻolunga ʻaupito ʻe lava ke fakahoko lelei.
'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 '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.




Ngaahi tohi/fakamo'oni fakafolofola

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.


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.