Lub luag haujlwm ntawm Ultrasonic Homogenizers hauv Kev Lag Luam Dej Haus

Ultrasonic homogenizers, ua tsaug rau cov nyhuv cavitation, mechanical shearing, thiab turbulent cuam tshuam, yog tsuas yog siv nyob rau hauv cov dej haus kev lag luam rau particle refinement, emulsion stabilization, nutrient retention, tsw li, thiab txee - lub neej extension. Lawv yog tshwj xeeb tshaj yog haum rau cov cua sov-sensitive dej haus thiab dej haus uas muaj txiv hmab txiv ntoo pulp, protein, los yog roj.

 

I. Txoj Cai Ua Haujlwm Tseem Ceeb

Cavitation Effect: Siab- zaus ultrasound (20–100 kHz) tsim microbubbles nyob rau hauv cov kua, uas tam sim ntawd vau, tso qhov chaw siab kub (5000K), siab siab (1000 atm), muaj zog shear, thiab microjets, tawg particles, droplets, thiab aggregates.

Mechanical Shear + Turbulence: Ib txhij txhim kho kev sib xyaw thiab kev sib cais, ua kom ruaj khov particle loj rau 1-5 μm, thiab hauv qee qhov xwm txheej nce mus txog nanoscale.

Tsawg-Tsuas Kub Ua Haujlwm: Tag Nrho Kub **<40℃**, reducing the degradation of heat-sensitive substances (such as Vitamin C and natural pigments).

II. Main Application Scenarios

 

1. Txiv Hmab Txiv Ntoo / Zaub Kua txiv (NFC, Concentrated, nrog Pulp)

Particle Refinement thiab Stabilization: Ua rau cov txiv hmab txiv ntoo pulp, pectin, thiab fiber ntau, tiv thaiv stratification thiab sedimentation, ua rau muaj kev sib txuam ntau dua thiab muag heev.

Nutritional Retention: Vitamin C retention rate **>90% **, ruaj khov anthocyanins, chlorophyll, thiab lwm yam xim, ua rau cov xim ci dua.

Flavor Enhancement: Tso cov txiv hmab txiv ntoo aromas ntawm qhov kub thiab txias, txo cov nag lossis daus ntawm cov tshuaj iab (xws li hesperidin).

Yam tsis muaj: 30-50 kHz, 1-5 kW, kub <40 degree; kev siv hluav taws xob yog kwv yees li 20% qis dua siab -siab homogenization.

 

2. Nroj tsuag -Raws li Protein Beverages (Kos mis, Almond Mis, Txiv maj phaub mis nyuj)

Protein Dispersion thiab Stabilization: rhuav tshem cov protein sib sau ua ke, ua tiav cov khoom me me, tiv thaiv cov protein sedimentation thiab rog buoyancy, txuas lub neej txee.

Nqaij Nqaij Optimization: Refines rog globules, ua rau smoother, tsis muaj grainy zoo nkauj.

Txhim kho Thermal Stability: Txhim kho protein thermal stability, txo qhov kev pheej hmoo ntawm stratification tom qab sterilization.

3. Mis Dej Haus / Milkshakes / Yogurt Drinks

Fat Homogenization: Ua rau cov mis nyuj muaj roj globules (rau 1-2 μm), tiv thaiv cov nplaum sib cais thiab ua rau muaj kev ntxhib los mos.

Protein thiab Txiv Hmab Txiv Ntoo Txiv Hmab Txiv Ntoo Sib tov ruaj khov: Tiv thaiv cov mis nyuj protein los ntawm kev cuam tshuam nrog txiv hmab txiv ntoo acids thiab precipitating, txhim kho kev ruaj ntseg.

Uniform Xim thiab Flavor: Ntau txawm dispersion ntawm pigments thiab flavourings, kom ntseeg tau zoo ib yam tsw tso tawm.

4. Dej Haus (Probiotics, Collagen, Dietary Fiber)

Dispersion ntawm Poorly Soluble Cheebtsam: So collagen, noj fiber ntau, thiab probiotic agglomerates, txhim kho solubility thiab bioavailability.

Kev Tiv Thaiv Probiotic: Tsawg-kev ua haujlwm kub txo qis probiotic inactivation thiab khaws cia kev ua si.

System Stability: Tiv thaiv kev ua haujlwm ntawm cov khoom siv sedimentation, kom ntseeg tau tias cov khoom noj khoom haus hauv txhua qhov dej.

5. Carbonated / Flavored Beverages (muaj Flavorings, Suspended Particles)

Flavor Emulsification: Roj- cov kua roj tsw qab (xws li cov roj citrus thiab vanillin) tau ua tiav rau hauv nano- cov tee me me (100–200 nm), uas ua rau ntev - kav ntev thiab ntau dua txawm tias muaj ntxhiab tsw.

Particle suspension: Stabilizes me me txiv hmab txiv ntoo pulp los yog hais, tiv thaiv sedimentation, thiab xyuas kom meej saj.

Uniform acidity: Citric acid thiab lwm yam khoom tawg yooj yim ua rau pH sib txawv ntawm <0.05, txo cov ntim ntim.

III. Core Advantages (vs. Siab-Hloov Homogenizer/Colloid Mill)

1. Tsis tshua muaj kub Preservation ntawm Nutrients:<40℃, high retention rate of heat-sensitive substances, suitable for NFC and organic beverages.

2.High Efficiency thiab Zog Txuag: Kev siv hluav taws xob yog kwv yees li 20% qis dua siab -siab homogenizers; Cov khoom siv compact loj thiab kev saib xyuas yooj yim.

3.Stable thiab Zoo saj: Uniform particle loj (1-5 μm), tiv thaiv stratification thiab sedimentation, thiab txuas lub neej txee los ntawm 30% +.

4.Green thiab Safe: Cov txheej txheem ntawm lub cev ntshiab, tsis muaj tshuaj ntxiv, tsis muaj kev pheej hmoo ntawm cov kab mob microbial.

5.Slexible Adaptability: Tsim nyog rau batch / txuas ntxiv ua hauv online, hloov mus rau me me - ntsuas kev sim thiab loj - nplai kev lag luam.