I-Hielscher Ultrasound Technology

I-Pasteurization & I-Homogenization ye-Liquid Egg

  • Imikhiqizo yamaqanda amanzi (amaqanda onke, amaqanda amhlophe, i-yolk) kumele aqinisekiswe ukuqinisekisa ukuphepha kokudla.
  • I-homogenizers ye-Ultrasonic inikeza i-cavitation enamandla ne-high shear ibutho lokubulala ama-microbes.
  • Ikakhulukazi uma ihlanganiswa namazinga aphezulu okushisa (~ ~50 ° C) nokucindezelwa (i-mano-thermosonication), amandla e-ultrasound ahlinzeka ngemiphumela ekhethekile yokushisa.
  • Ama-ultrasonic processing processing systems asetshenziselwa ukugcwalisa i-fullfil homogenization, izinhlelo ze-pasteurization nezinzalo.

 

Ultrasonic Pasteurization

Amaqanda onke amaqanda, amaqanda amhlophe, i-yolk, kanye neminye imikhiqizo yeqanda ehlanganisiwe ayinqunyelwe ukuqinisekisa ukuthi ayikho ama-bacteria / ama-pathogens asemkhiqizo. Ukungasebenzi nge-microbial nge-pasteurization kuyisinyathelo esibaluleke kakhulu senqubo yokuvimbela ukuphazamiseka nokugula okuphethwe ukudla. Ukuguqulwa okuvamile kuyatholakala ngokuphathwa kokshisa komkhiqizo weqanda lomswakama. Nokho, ukwelashwa okunjalo kuthinta amaprotheni, ukuthungwa kanye namaqanda ukusebenza.
I-pasteurization ye-Ultrasonic iyinhlangano yokudla okunamandla kakhulu futhi ephumelelayo.
Imikhiqizo yamaqanda e-liquid ingasetshenziswa ngokucophelela nge-mano-thermosonication (i-MTS) lapho i-ultrasonic pasteurization ihlanganiswa nokwelashwa okushisa (cishe 50 ° C) nokucindezela okuphakeme (cishe i-barg 1). Ngaphansi kwezimo zokucubungula, ukunciphisa amabhaktheriya athembekile angama-5log kungatholakala. I-Mano-thermosonication ithuthukisa izinga lokubulala ama-microbes kakhulu: Okokuqala, ukuzwela kwezinhlobo ezincane zezinyunyana ezikwelapha nge-ultrasonic ukwelashwa kakhulu ngokushisa kwama-50 ° C. Okwesibili, ukuqina nokubhubhisa kwe-cavitation ye-ultrasonic kuphakama ngaphansi kwengcindezi ephakeme.
Imiphumela ye-synergetic ehlangene ne-manothermosonic pasteurization ihamba phambili ngokweqile ukushisa amaqanda okushisa ngokubangela umkhiqizo weqanda eliketshezi lwekhwalithi ethuthukisiwe. Amaqanda amanzi angagciniwe yi-mano-thermosonication abonisa amaprotheni amancane, ukulahlekelwa okuncane okuncane, ukuhlaziywa kwe-homogeneity ethuthukile kanye nokusebenza kahle kwamandla kagesi.
Amaseli e-ultrasonic aphuma ku-Hielscher aqinisekisa ukuhamba komkhiqizo weqanda eliketshezi ngokuqondile ngamandla cavitation indawo ukuze kuqinisekiswe ukuguqulwa okufanako nokuphelele komkhiqizo weqanda eliketshezi.

I-Power ultrasonics (i-7x UIP1000hdT) yokucubungula kokudla okufana nokwenza i-homogenization, i-pasteurization kanye ne-extraction. (Chofoza ukuze ukhulise!)

System Ultrasonic for Pasteurization

Isicelo solwazi




Qaphela kwethu Inqubomgomo yobumfihlo.


Ultrasonic Emulsification

I-egg emhlophe iqukethe cishe. Amaphesenti angama-90%, amaqanda amaqanda ane-approx. Amafutha angu-25%. Amanzi kanye namafutha / amafutha angama-immiscible, okusho ukuthi izigaba zivame ukuhlukana. Ukuze uthole uketshezi oluhlelekile, uketshezi oluphelele lomkhiqizo weqanda, indlela eyinkimbinkimbi yokumisa emulsification iyadingeka ukuvimbela ukuhlukaniswa kwesigaba.
I-cavitation ne-shear ye-Ultrasonic ihambisa amandla adingekayo ukuze i-homogenize umkhiqizo weqanda eliketshezi ngokulinganayo. I-sonication enamandla ivimbela ukuhlukaniswa kwesigaba ngokuphula ama-globules amafutha nokuhlakaza amanzi namafutha ngokufanayo ukuze uthole emulsion ezinzile.
Ukwelashwa kwe-ultrasonic cavitation kuyindlela ephakeme yokukhiqiza imulsions ye-nano-size ukuze uthole ukuzinza komshini!

Izinzuzo ze-Ultrasonic Pasteurization

  • izimo zenqubo ezincane
  • ukususwa kwe-pathogen
  • isandlulelo sokuphila
  • ukuthungwa okufanayo
  • izimfanelo ezingcono zokudla okunomsoco nezinzwa
  • akukho-denaturation
  • akukho coagulation

I-Ultrasonic yokuqamba

Phakathi ne-homogenization ye-ultrasonic kanye ne-pasteurization, izithasiselo (isb ushukela, usawoti, I-Xanthan gum njll) ingahlanganiswa ngokufanayo emkhiqizo weqanda eliketshezi.
I-homogenizers yama-ultrasonic yama-Hielscher nayo isetshenziselwa ukukhiqizwa kwe-eggnog (udoti + odoti olusekelwe emaqanda) ukuze kuthuthukiswe ukuzinza komshini kanye neshefu-ukuphila.

I-Ultrasonic Spray-Drying ye-Egg Powdered

Iqanda le-liquids lingabuye lenziwe libe ngama-powders amaqanda, isb. Amaqanda onke amaqanda, i-egg powder emhlophe, i-yolk powder. I-egg liquid ibonisa ukuziphatha kwe-shear-thinning. Ukuze ukwandise inqubo yokwehliswa, i-ultrasonic viscosity ukunciphisa iyindlela ephumelelayo kakhulu yokwandisa umthamo wenqubo ye-spray-dryer.
Chofoza lapha ukuze ufunde kabanzi mayelana nenqubo ye-spray-drying eyenziwe nge-ultrasonically!

Amadivaysi e-ultrasonic wokudla okucutshungulwayo

Izindlela zokucubungula ukudla kwe-ultrasonic ziyaziwa futhi zifakazelwe imiphumela yazo enokwethenjelwa ku-homogenization, isizinda, ukuguqulwa kwe-pasteurization nokudla inzalo yemikhiqizo yokudla. Amaphrosesa asezimboni ze-Hielscher enza ama-amplitudes aphakeme kakhulu angafika ku-200μm ukuze akhiphe amandla adingekayo ekusebenziseni ukudla, inzalo kanye nezinqubo ze-emulsification. Yiqiniso, i-homogenizers yethu ye-ultrasonic yakhiwe ngomsebenzi we-24/7 ngaphansi kwezimo ezisindayo-zomsebenzi embonini.
Ngaphandle kokuqina kwabo nokuthembeka, ama-processors ase-ultrasonic adinga ukugcinwa okuphansi kakhulu futhi kulula kakhulu ukuwahlanza. Zonke izingxenye ze-homogenizer ye-ultrasonic, ezitholakala nomkhiqizo wokudla, zenziwe nge-titanium, insimbi engagqwali noma ingilazi futhi zikwazi ukuzimela. Njengoba yonke iprosesa ye-ultrasonic ine-cleaner yayo e-ultrasonic endaweni, ihlinzeka nge-CIP ngokuzenzakalelayo (ukuhlanza-endaweni) kanye ne-SIP (inzalo-endaweni).
Ukunyatheliswa kwezinyawo ezincane nokuziphendulela kuvumela ukuhlanganiswa kwamahhala akwa-Hielscher kumigqa yokukhiqiza. Ukuhlehlisa kabusha emigqeni ekhona kungenziwa kalula.
Ithebula elingezansi linikeza isibonakaliso somthamo wokucubungula we-ultrasonicators wethu:

Iqoqwana Ivolumu flow Rate Amadivayisi ezinconyiwe
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 UIP4000
na 10 kuya ku-100L / iminithi UIP16000
na sikhulu yinhlanganisela UIP16000

Cela ulwazi oluthe xaxa

Sicela usebenzise ifomu elingezansi, uma ufisa ukucela ulwazi oluthe xaxa mayelana ne-homogenization yama-ultrasonic. Sizojabula ukukunikeza uhlelo lwe-ultrasonic ukuhlangabezana nezidingo zakho.









Sicela uqaphele wethu Inqubomgomo yobumfihlo.


Izincwadi / Izinkomba

  • Lee, DU; I-Hein, i-V .; I-Knorr, D. (2003): Imiphumela yezinhlobo zokwelapha ze-nisin ne-high-intensity ultrasound ene-high pressure ekusebenziseni okuncane kwamagciwane ezinqandeni lonke. Isayensi Yezokudla Engenayo & Emerging Technologies 2003.
  • Nakamura, R .; I-Mizutani, R .; Yano, M .; I-Hayakawa, S. (1988): Ukuthuthukiswa Kwezindawo Zokuqeda Amaprotheni Ngokudumisa nge-Egg Yolk Lecithin. Journal of Agricultural and Food Chemistry 36, 1988. 729-732.
  • Raso, J .; I-Pagán, R .; I-Condón, uS .; Sala, FJ (1998): Ithonya lokushisa nokucindezela kwi-Lethality ye-Ultrasound. I-Microbiology ye-Applied and Environmental, 64/2, 1998. 465-471.
  • USargolzaei, J .; I-Mosavian, i-MTH; UHassani, A. (2011): Ukulinganisa kanye nokulinganisa uhlelo oluphezulu lwe-Power Ultrasonic ekulungiseleleni ukuma kwe-Oil-in-Water Emulsion. Journal of Software Engineering kanye nezicelo 4, 2011. 259-267.
  • I-Sun, i-Y .; I-Yang, H .; I-Zhong, i-X .; U-Wang, W. (2011): Ukuchithwa kwe-Ultrasonic-okusizwa nge-Enzymatic Degramation ye-Cholesterol ku-Egg Yolk. Isayensi Yezokudla Engenayo & Emerging Technologies 12/4, 2011. 505-508.
  • Suslick, KS; I-Flannigan, DJ (2008): Ngaphakathi kwe-Bubble Collapsing: I-Sonoluminescence neMibandela Ngesikhathi Cavitation. Annu. UMs. Phys. I-Chem. 59, 2008. 659-83.


Imiphumela Yokucwaninga Ehlobene

Ultrasonic Emulsification

Javad Sargolzaei et al. (2011) yashintsha isicelo se-high power ultrasound ekulungiseleleni imulsion yamafutha emanzini aqinile. Zonke amasampuli wokumisa ukulungiswa alungiselelwe ngokusebenzisa iprosesa ye-Hielscher ultrasonic UP200H. Umphumela we-pH, amandla e-ionic, i-pectin, i-Guarum, i-lecithin, i-yolk ye-egg, ne-xanthan i-gum kanye nesikhathi sokunikezwa kwe-sonication, izinga lokushisa kanye ne-viscosity yamanzi amafutha emanzini endaweni ecacile kanye nosayizi wamaconsi, kanye nokwehlisa inkomba yamasampuli e-emulsion aphishwe. Idatha yokuhlola yahlaziywa ngendlela ye-Taguchi futhi izimo ezinhle zenziwa. Ngaphezu kwalokho, uhlelo lwe-inferential neuro-fuzzy system (ANFIS) lwalusetshenziswa ukuze lufane futhi luhlukanise izici zomsindo omphumela. Imiphumela yabonisa ukuthi isikhathi sokukhula sonication sinciphisa ububanzi bokusabalalisa usayizi wamaconsi. I-Pectin ne-xanthan zithuthukisa ukuzinza kwe-emulsion, nakuba babe nemithelela ehlukene ekusimeni kwe-emulsion uma isetshenziswe ngokwazo noma ndawonye. I-Guar gum ithuthukise i-viscosity yesigaba esiqhubekayo. Emulsions eqiniswe yi-yolk yeqanda yatholwa ukuthi isineke ekudonsa phansi i-pH 3 nasezindaweni eziphansi kakhulu usawoti.

Ukuchithwa kwe-Ultrasonic ye-Cholesterol ku-Yolk

Sun et al. (2011) yakha inqubo ye-enzymatic eyasiza ekwenzeni i-cholesterol ukuchithwa kwe-egg yolk. Babehlose umsebenzi wokudla we-cholesterol oxidase ngokumelene ne-egg yolk cholesterol ngenhloso yokuthola i-cholesterol enciphise i-egg yolk ngaphandle kokuphazamisa ukubunjwa okukhulu kwezakhi ze-egg yolk. I-cholesterol oxidase yasetshenziselwa ukuhlobisa ukuchithwa kwe-cholesterol emaqanda eqanda. Okokuqala, ingxenye engama-30g ye-isikhupha samaqanda yayiqhutshwe yi-ultrasonic ngamaminithi angu-15 200W bese uqhutshwa ngo-10h nge-cholesterol oxidase ukuhlushwa kwe-0.6U / g ye-yolk isikhupha ku-37 ° C. Okokugcina, izinga le-cholesterol emaqanda eqanda lancipha libe yi-8.32% kokuhlushwa kwalo kwangempela ngaphandle kokuthinta izimfanelo zekhwalithi.

Amaqiniso Okufanele Ukwazi

Iyini i-Ultrasonic Cavitation?

I-Sonication yenza ama-emulsions nge-high power ultrasound-oscillations eqhutshwa, okubangela i-acoustic cavitation. Igama elithi cavitation lichaza ukwakheka, ukukhula, kanye nokuwa kwe-cavities (ama-bubbles avulekile). I-ultrasonic / cavitation ye-acoustic ikhiqiza izimo zendawo ngaphakathi kwamabhule we ~ ~ 5000 K, ~ 1000 atm, ukushisa nokuphuza amazinga adlulile 1010 I-K / s kanye nama-jets e-liquid afika ku-300m / s. (Suslick et al. 2008) Amandla amakhulu, ukushisa kwekhanda eliphezulu, ukusakaza kanye ne-turbulences okubangelwa i-bubble implosion inikeza amandla okuphula ama-particle namaconsi ukuhlakazeka & Emulsion ukunciphisa usayizi, izindonga ze-lyse, qalisa ukuphendula kwamakhemikhali.

Manothermosonication

Njengoba kuboniswa yimiphumela yethu, ukucindezeleka kwe-static kuyindlela ephumelelayo kakhulu yokwandisa ukulimala kwamagagasi e-ultrasound (UW) / i-manosonication (MS). Lokhu kwanda kuba mkhulu lapho ubukhulu be-UW buphakeme. Phakathi kuka-50 no-58 ° C, ukushisa kokushisa kungakhula ngokuhlanganisa ukuphathwa kwe-UW ngaphansi kwengcindezi (MS). Ukulimala kwalokhu ukwelashwa (MTS) kufana nomthelela obulalayo wokushisa we-UW. Imithi yokwelapha ye-MS ne-MTS ingaba yinto ehlukile yokungasebenzi, emithonjeni ezwela ukushisa (ie, iqanda elimanzi), i-Y. enterocolitica futhi mhlawumbe namanye ama-microorganisms. Kungase futhi kuthole izinhlelo zokusebenza ekudleni lapho ukuphakama okukhulu kwemithi yokushisa okudingekayo (isib. Ukudla okumanzi okuphansi) kungonakalisa izinga lokudla. (bheka uRaso et al. 1998)
Umcwaningi wembula ukuthi ubuchwepheshe bokulondolozwa kokudla okungezona okungekho emthethweni, okufana ne-sonication, akuthinti, ikakhulukazi izinqubo ezishisayo, izimfanelo zokudla okunomsoco kanye nezinzwa zokudla okucutshungulwayo.

I-Ultrasonic / acoustic cavitation idala amandla amakhulu kakhulu akhuthaza izinqubo ze-crystallization kanye nezulu (Chofoza ukuze ukhulise!)

Ultrasonic bubble ukwakheka kanye implosion yayo enobudlova

Amaqanda: Ukubunjwa & Izici

Nakuba amaqanda ezinkukhu ajwayele kakhulu ukudla amaqanda ezinyoni, nezinye izinhlobonhlobo zamaqanda ezinyoni, isib. Izinkukhu, amadada, izigwaca, amaqanda e-goose njll, zisetshenziselwa ukudla kanye nezithako zokudla.
Amaqanda anikezela ngokusebenza okuningi futhi ngakho-ke asetshenziswa kakhulu njengesithako kwimikhiqizo yokudla ehlukahlukene.
Izimfanelo ezisetshenziswayo zamaqanda zihlanganisa izindawo zokugcoba nokubopha, ukunambitheka, umbala, ukugcoba, ukukhipha emulsification kanye nokukhula kwe-cristal okuvinjelwe ku-confectionary. Ukuze kugcinwe lezi zisebenzi zeqanda, kudinga ukunakekelwa okuncane ukugwema amaprotheni denaturation.
Imikhiqizo yamaqanda e-liquide uvela eqanda eligcwele lamaqanda, amaqanda amhlophe, kanye ne-yolk ukuze kuhlanganiswe amaqanda amaqanda kanye nezinye imikhiqizo yeqanda elikhethekile. Imikhiqizo yamaqanda yamanzi ayatholakala njengemikhiqizo yokufunda noma yokusebenzisa noma efomini efriziwe. Amaqanda e-liquid angahle ahlanjululwe ngama-powders amaqanda, isib. Amaqanda onke amaqanda, i-egg powder emhlophe, i-yolk powder. I-egg powder yenziwe ngamaqanda aphelelwe amandla ngokuphelele ukumafaza amaqanda ngendlela efanayo ubisi lobisi olukhiqizwayo. Izinzuzo zamaqanda anamapulangwe ngaphezu kwamaqanda amasha zihlanganisa intengo ephansi, isisindo esinciphile ngomthamo weqanda elilingana nelinye, ishalofu, isikhala esingaphansi kwesitoreji.

Ukushisa-Ukuzwela kwama-proteins e-egg

Amaqanda aqukethe amaprotheni amaningi aphethwe ukushisa okuyisici esibalulekile okufanele ucabange lapho iqanda elimanzi (eyaziwa nangokuthi amaqanda aphuli) lisetshenziselwa futhi lingagciniwe. Imikhiqizo emhlophe yamaqanda omhlophe ikakhulukazi yamanzi ayizwela ekucubunguleni izimo, ikakhulukazi ukushisa. Ukushisa kwama-proatin amhlophe amaprotheni ama-denaturation ahluka phakathi kuka-61 ° C (i-Ovotransferrin) no-92.5 ° C (ye-G2 Globulin). Ama-livetin, i-lysozyme,
i-ovomacroglobulin ne-ovoglobulin G3 yiwona amaprotheni aphansi kakhulu okushisa, kuyilapho i-ovotransferrin, i-ovoinhibitor ne-ovoglobulin G2 itholakala ukuthi yiwona amaprotheni amaningi ashisa kakhulu emaqanda. Amaprotheni ukuzwela ukushisa angathonywa ukwengezwa kasawoti noshukela, okwandisa ukushisa okushisa kwamaprotheni azwela ukushisa.
Akukhona nje ushukela nosawoti, futhi ama-carbohydrate, njenge-sucrose, i-glucose, i-fructose, i-arabinose, i-mannitol ne-xylose, ivikela amaprotheni avela ku-denaturation ngesikhathi sokushisa (ukuguqulwa kwamagciwane).
Ukushisa kwama-coagulation weqanda lonke: ku-73 ° C

Emulsion Stability

Ukuze uthole umkhiqizo weqanda elilodwa eliketshezi olufanayo, iqanda eliketshezi kumele liqiniswe ukuze kuvikelwe ukuhlukaniswa ngezigaba ezimbili.
I-emulsion iyinhlanganisela yeziphuzo ezimbili ezingaphezulu noma ngaphezulu ezingenakuhlanganiswa. Ngokomthetho, ukuthuthwa kwe-emulsions kungukuhlukaniswa kwezinhlelo ze-colloidal zezigaba ezimbili noma ngaphezulu. Emulsions, kokubili okuhlakazekile / kwangaphakathi kanye nesigaba esiqhubekayo / sangaphandle kukhona uketshezi. E-emulsions, amanzi amabili angenawo ama-immiscible ahlanganiswa nokuhlakaza amanzi (isigaba esiphakamisiwe) kwesinye (isigaba esiqhubekayo). Ama-emulsifying agents asetshenziselwa ukuthola ukuzinza kokusebenza kwesikhathi eside.
I-Lecithin, okungukuthi isakhi esiqandisini seqanda, i-emulsifier yokudla evame ukusetshenziswa kakhulu ekudleni nasekusebenzeni kwezimboni. Ngaphandle kwe-lecithin, i-yolk yolwazi iqukethe ama-amino acid amaningi asebenza njengama-emulsifiers, futhi. Iqanda le-egg liqukethe cishe. Ama-5-8 ama-lecithin, yingakho i-yolk ye-egg isisithako esibalulekile kwabaningi zokupheka ezisekelwe emulsion ezifana imayonnaise, hollandaise, ukugqoka, namasoso.

Ukusebenza kwe-Foaming

Amaprotheni ama-egg-white aqukethe amino acid. Lapho amaprotheni ephihliwe, ama-amino acid e-hydrophobic agcwele phakathi kwamanzi futhi ama-hydrophilic angaphandle eduze kwamanzi.
Lapho amaprotheni amaqanda ephikisana ne-bubble emoyeni, ingxenye yalowo protheyini ivuliwe emoyeni futhi ingxenye isesemanzini. Amaprotheni angenalutho ukuze izingxenye zawo ezinamanzi zibhapathizwe emanzini-futhi izingxenye zawo ezesabekayo zingamathela emoyeni. Lapho ama-protein ayengavunyelwe, ahlangene-njengoba nje enza lapho evutha-ekwenzeni inethiwekhi engakwazi ukubamba ama-bubbles emoyeni endaweni.

I-Eggnog

I-Eggnog isiphuzo esisekelwe ubisi esakhiwa ubisi, amaqanda, ushukela nama-flavorings futhi ngezinye izikhathi utshwala. Kuyisiphuzo esiphundu, esicebile, esiphundu se-milk-based esenziwe ngokubisi, ukhilimu, amaqebelengwane amaqanda amhlophe, amaqanda amaqanda, noshukela. Ngokuzikhethela, uma kukhiqizwa njengophuzo oludakayo, imimoya e-distilled efana ne-brandy, i-rum noma i-bourbon ifakiwe.