I-Hielscher Ultrasound Technology

Ukukhiqizwa kwesinaphi okuthuthukisiwe nge-Power Ultrasound

I-mustard condiment ikhiqizwa kusuka kufulawa yesinaphi namanzi noma uviniga. Ukuphathwa kwe-Ultrasonic yemastadi kuyindlela esheshayo nephumelelayo yokukhipha i-flavour spectrum ephelele embewu yembewu yesinaphi. Kwinqubo engenamfutha, engenamvubelo, i-ultrasonic cavitation inikezela ukuxuba okungekuhle futhi kukhuphule ukudluliselwa kwesisindo. Ngaleyo ndlela, izithako zokunambitha nezinhlanganisela ze-bioactive ziyakhululwa bese kutholakala ukunambitheka okumnandi kwesinaphi.

Ultrasonic Isinaphi Ukukhiqizwa

Ukukhiqizwa kwesinaphi se-UltarsonicMustard is a popular and healthy condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown/Indian mustard, Brassica juncea; black mustard, Brassica nigra). The whole, ground, cracked or perforated mustard seeds are mixed with water, vinegar, lemon juice, white wine, or other liquids. Salt and optionally other spices such as turmeric, and/or honey are added to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard has a wide range and covers innumerable facets from sweet to spicy. The typical mustard flavour ia achieved by mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.
isizinda ultrasonic isetshenziswa ukuhlukanisa bioactive yingxube njenge Antioxidants, adaptogens futhi anthocyanins kusukela botanicals.Ukucutshungulwa kwesinaphi I-Ultrasonication iyindlela yokwelashwa okwenziwa ngomshini, edala amandla e-shear kanye nokuxuba okuphelele. Yize i-sonication inikeza ukuxubana okukhulu, kuyindlela yokufaka engeyona eyokushisa. Lokhu kusho ukuthi, izinga lokushisa lingalawulwa ngokufanele futhi ukuwohloka okushisa komzimba kwamakhompiyutha athinta ukushisa kuvinjelwe. I-ultrasonic cavitation ikhuthaza ukukhishwa kwezakhi ezihlanganayo ezivela kumaseli ezitshalo, ngoba ngesikhathi sokukhishwa kwe-ultrasonic izindonga zeseli zidilikile. Ukuxutshwa okuncane kwe-ultrasound kuthuthukisa ukudluliselwa ngobuningi nokufinyelela kwe-solvent ngaphakathi kwengqamuzana. Ngaleyo ndlela, isizinda esiphelele samakhompiyutha e-bioactive, isb flavour kanye nezinto ezibalulekile zokudla okunempilo, siyatholakala.

  • Izinzuzo ze-Ultrasonic Mustard Production
  • Inqubo Ebukhali, Engekho Eyashisayo
  • Ukukhipha ukunambitheka okugcwele
  • Ukuthungwa okubushelelezi
  • Ukukhishwa kwezakhi zomsoco
  • inqubo esheshayo
  • i-hydration ethuthukisiwe
  • operation elula futhi ephephile
  • Ukufakwa okulula noma i-retro-kufanelekile
  • i-RoI esheshayo
I-Hielscher Ultrasonics 'SonoStation iyisethi elula yokusebenzisa i-ultrasonic yezinga lokukhiqiza. (Chofoza ukuze wandise!)

SonoStation – uhlelo lwe-ultrasonic olunama-2x 2kW ultrasonicators, i-tank eshukumisayo kanye nepompo – iyisistimu enomsebenzisi-friendly for isizinda.

Isicelo solwazi




Qaphela kwethu Inqubomgomo yobumfihlo.


Ukusebenza Okuphezulu Kwezinqubo Zokudla ze-Ultrasonic

I-Hielscher Ultrasonics inikela ngezinsizakusebenza ze-bench-top nezimboni ezigcwele zezimboni ukuze kusebenze ukudla neziphuzo. Njengendlela yokwelapha, engeyona eyokwelapha, ukucubungula kwe-ultrasonic kuyindlela yokuxuba emnene, enikeza ukuxubeka okusheshayo nokuphelele kwama-solids ku-liquids. I-acoustic cavitation – ekhiqizwa amaza amakhulu e-ultrasound – ifafaza futhi iphule izindonga zeseli zembewu yesinaphi ukuze amakhompiyutha enambitheka akhishwe bese kuthi lapho kutholakala izinsalela zokunambitha zomthengi. Ukuphathwa kwe-Ultrasonic kuvumela ukulawulwa okuqondile kwawo wonke ama-parameter abalulekile wokucubungula njenge-amplitude, izinga lokushisa nokucindezela. Izimo zenqubo emnene zilondolozela amakhompiyutha angenamsoco futhi zivikele ukonakaliswa okushisayo kwezithako ezibalulekile ze-bioactive.
Okokusebenza kwe-Hielscher's ultrasonic kuyinto eqinile kakhulu futhi ethembekile, evumela ukusebenza kwe-24/7 emsebenzini osindayo nasezindaweni ezifunwa kakhulu.
Ithebula elingezansi linikeza isibonakaliso somthamo wokucubungula we-ultrasonicators wethu:

Iqoqwana Ivolumu flow Rate Amadivayisi ezinconyiwe
1 kuya ku-500mL 10 kuya ku-200mL / min UP100H
10 kuya ku-2000mL 20 kuya ku-400mL / min UP200Ht, UP400St
0.1 kuya ku-20L 0.2 kuya ku-4L / min I-UIP2000hdT
10 kuya ku-100L 2 kuya ku-10L / iminithi I-UIP4000hdT
na 10 kuya ku-100L / iminithi UIP16000
na sikhulu yinhlanganisela UIP16000

Xhumana nathi! / Cela Us!

Cela ulwazi oluthe xaxa

Uyacelwa ukuthi usebenzise ifomu elingezansi ukucela ulwazi olungeziwe mayelana ne-processor ye-ultrasonic yokukhiqiza lwesinaphi nentengo yazo. Sizokujabulela ukuxoxa ngenqubo yakho nawe futhi sikunikeze uhlelo lwe-ultrasonic oluhlangabezana nezidingo zakho!









Sicela uqaphele wethu Inqubomgomo yobumfihlo.


Izincwadi / Izinkomba

  • I-Boscaro V. Boffa L .; Binello A .; Amisano G .; I-Fornasero St .; ICravotto G .; UGallicchio M. (2018): Imiphumela ye-antiproliferative, Proapoptotic, Antioxidant kanye ne-antimicrobial of Sinapis nigra L. ne-Sinapis alba L. Extracts. Amamolekyuli. 2018 Nov; 23 (11): 3004.
  • Jeremiah Dubie, Aaron Stancik, Matthew Morra, Caleb Nindo (2013): Antioxidant Extraction from Mustard (Brassica juncea) Seed Meal Using High‐Intensity Ultrasound. Journal of Food Science, Volume 78, Issue 4, April 2013. p.E542-E548.
  • I-Szydłowska-Czerniak A., Tułodziecka A., Karlovits G., Szłyk E. (2015): Ukukhishwa kokukhishwa okususwayo kwe-ultrasound kwama-antioxidants wemvelo kusuka ku-mbewu yembewu yesinaphi. J Sci Ukudla Kwezolimo. 2015 Meyi; 95 (7). kk.1445-1453.


Amaqiniso Okufanele Ukwazi

Isinaphi

Amagatsha omndeni wesinaphi Cruciferae abe izinhlobonhlobo ezahlukahlukene zezinhlobo zesinaphi ezifana nomhlophe / ophuzi lwesinaphi, (Sinapis alba), mustard / brown lwesinaphi (Brassica juncea) kanye no-mustard omnyama (Brassica nigra). Isitshalo sesinaphi ngokwaso sinephunga elibukhali, elishisayo, elinamandla, elenza isivuno sibe sibaluleke kakhulu njengotshani wokukhiqiza i-condiment.

Ukukhiqiza Isinaphi Yesinaphi

Ukuxubana kwe-Ultrasonic kanye nokukhipha izimboni zokukhiqiza amadevu Ngemuva kwe-harevsting nokuhlanza, imbewu yesinaphi yomile futhi igcinwe kuze kuqhutshwe ukwenziwa. Lapho kukhiqizwa i-condiment yesinaphi, imbewu ingafakwa ingene ingene njengokwelashwa kwangaphambili. Ukufakwa emanzini noma uviniga kuthambisa imbewu bese kusiza ukususwa okulandelayo kwamahabhu. Ukwehlela imbewu usebenzisa i-mill mill noma i-mill-roll ezintathu kuyisinyathelo esikhulu senqubo ekwakhiweni kwesinaphi. Ngemuva kokugaya imbewu yesinaphi ibe ufulawa wesinaphi, kufafazwa umgubo wesinaphi ukuze uhlukanise amahabhu nama-bran. I-poward yesinaphi emsulwa ihlanganiswa namanzi, uviniga, newayini elimhlophe kanye / noma olunye uketshezi bese luhlanganiswa luxube olunamathiselwe kahle. Esinyathelweni esilandelayo, izinongo, flavour kanye / noma uju kuyangezwa ukwakha iphrofayili yokunambitheka yesinaphi. Ngaphambi kokufaka i-bottling noma ukufaka isinaphi, i-condiment ivutha ukushisa okuthile, lapho ibeka khona isikhathi esithile, okunqunywa sobabili yiresiphi yesinaphi. Amanye amalungiselelo wesinaphi adinga isinyathelo esengeziwe sokuguga, lapho i-condiment iqala khona emikhunjini enkulu yokugcina ukuze kuthuthukise iphrofayili yayo yokunambitheka.

Amakhompiyutha we-Bioactive e-mustard

Isinaphi sicebile ezakhiweni ezi-bioactive, ezaziwa ngezakhiwo zazo.
I-Allyl isothiocyanate ne-4-hydroxybenzyl isothiocyanate yizingxube ze-organosulfur, ezinikeza ukunambitheka kwayo okungenasici, okushisayo nokungenakuphela. Zombili izinto zitholakala ku-horseradish, wasabi, nogalikhi, futhi.
ISulforaphane, phenethyl isothiocyanate, ne-benzyl isothiocyanate zinesibopho sokuzwa nokunambitheka okuncane futhi okungajwayelekile futhi ngaphandle kwesinaphi, kukhona nase-broccoli, amahlumela ama-brussels, i-watercress kanye namabhabhageji. Iyunithi le-sulfoxide ku-sulforaphane linesakhiwo esifanayo samakhemikhali ku-thiol, esenza iphunga le-anyanisi- noma le -galikhi.
Ama-Glucosinolates nama-isothiocyanates ayizindatshana ezimbili ezingeziwe, ezifaka isandla empahleni yesinaphi. I-Glucosinolates luhlobo lwe-composed, eyephuzwa yi-enzyme myrosinase ukuze ikhiqize i-isothiocyanates. Ama-Isothiocyanates angasiza ekunciphiseni ubungozi bomdlavuza ngokuvimbela ukukhula kwamaseli womdlavuza nokwakheka kwamaseli womdlavuza.
ISinigrin uhlobo lwe-glucosinolate ezinhlanyelweni zesinaphi, ezine-anti-cancer, antibacterial, antifungal, antioxidant kanye nezindawo ezilwa nokuvuvukala. Abaphenyi babuye bathola ukuthi i-sinigrin ingahle isekele ukuphulukiswa kwamanxeba.

Owoyela lwesinaphi

Amafutha edliwayo wesinaphi acindezelwa ngomshini kusuka ezinhlolweni zesinaphi. Amafutha ama-mustard (i-oyili edliwayo) aqukethe cishe ama-60% ama-monounsaturated fatty acids (42% erucic acid no-12% oleic acid); inamafutha angama-21% we-polyunsaturated (6% i-omega-3 alpha-linolenic acid no-15% i-omega-6 linoleic acid), futhi inamafutha angaba ngu-12%. Ngephuzu lokubhema le-254◦C (489◦F), lingasetshenziselwa ukupheka, ukuthosa, ukuthosa ngokujulile, ukugqoka kwesaladi nososo. Uma uqhathanisa namafutha emifino adliwayo afana no-soya no-sunflower uwoyela, uwoyela wesinaphi yiwo uzinze kakhulu ngenxa yephuzu lakhe eliphakeme lentuthu.
I-Erucic acid iyisakhi esikhulu nesici esingatholakala kakhulu emafutheni embewu omndeni wesinaphi (Cruciferae) naseTropaeolaceae. I-Erucic acid, eyaziwa nangokuthi yi-cis-13-docosenoic acid, ungama-acid angenakuvinjulwa, omisiwe we-monounsaturated onobude obungu-22-carbon chain kanye nesibopho esisodwa esiphindwe kabili esimweni se-omega-9.

Amafutha Esinaphi Abalulekile

When essential oil is extracted from mustard, ground mustard seeds are mixed with water, vinegar, or other liquid. By mixing the mustard seeds into liquid, the enzyme myrosinase is activated, which turns a glucosinolate known as sinigrin into allyl isothiocyanate. In a subsequent distillation step, a very sharp-tasting essential oil is separated. Essential mustard oil is also known as volatile oil of mustard and it contains more than 92% allyl isothiocyanate. Because of its high allyl isothiocyanate content, this type of mustard oil is toxic and irritates the skin and mucous membranes. In very small amounts, it is often used as flavouring additive in the food industry.