Beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain water, milk, juices, coffee, tea, and soft drinks.
The mechanism of ultrasonic beverage disinfect equipment is based on ultrasonic biological, physical and chemical effect. Study found that in the liquid containing air or other gas, under ultrasound irradiation, mainly owing to the strong mechanical action of cavitation can effectively destroy and kill some bacteria and viruses or lose its toxicity.
Ultrasound has bactericidal effect mainly resulting from ultrasonic cavitation effect, make the oscillation of the microbial cell contents was strongly, so as to achieve the destruction of microorganisms. Use of ultrasonic cavitation effect in a liquid produced by local instantaneous high temperature and alternating temperature change and local instantaneous high pressure and pressure change, kill some bacteria in the liquid, and virus inactivation, and even make some small microbial cell wall damage, so as to achieve sterilization purposes. Ultrasonic sterilization is suitable for fruit and vegetable juice beverage, wine, milk, soy sauce and other liquid food, the extension of food preservation, food safety is important. Compared with traditional high temperature heating sterilization technology, ultrasonic action will not change the color, aroma, taste food, also won't destroy the food components.
Standard unit ultrasonic liquid processor
Batch-Mode ultrasonic liquid processor
The labsonic 500 ultrasonic liquid processor
The Prosonic 1000 ultrasonic liquid processor
The InDsonic 3000 ultrasonic liquid processor
Inline Mode ultrasonic liquid processor
https://cheersonic.myshopify.com/blogs/industry-beverage/dairy-products-emulsion
https://cheersonic.myshopify.com/blogs/industry-biology/boiler-descaling
]]>As raw materials for the dairy milk is composed of a variety of ingredients, contains 3%, 5% milk fat. Milk fat in fat ball state of dispersion in milk, due to the effect of buoyancy will float on the surface of milk, to form a layer of cream, produce the phenomenon such as layering, seriously affecting the quality of dairy products.
Dairy processing new appeared a kind of emulsification, homogenization technology, ultrasonic emulsification equipment. Ultrasonic emulsification equipment make fat fat particles broken into smaller goals, and evenly dispersed in the milk, so that the appearance of the product, taste, nutrition, such as quality improvement, make its storage is more stable.
Ultrasonic emulsification equipment is the use of ultrasonic cavitation in the liquid, and other physical function to achieve the effect of homogeneous. Physical function refers to the ultrasound can form effective agitation in liquid flow and destroying the structure of medium, liquid particles size, mainly is the collision, difference between liquid phase flow and shock waves cause particle surface morphology change. Ultrasonic cavitation will produce strong mechanical action, under the appropriate ultrasonic frequency, can achieve the best effect of emulsifying. Dairy products using ultrasonic emulsification equipment, to achieve the ideal effect.
Standard unit ultrasonic liquid processor
Batch-Mode ultrasonic liquid processor
The labsonic 500 ultrasonic liquid processor
The Prosonic 1000 ultrasonic liquid processor
The InDsonic 3000 ultrasonic liquid processor
Inline Mode ultrasonic liquid processor
https://cheersonic.myshopify.com/blogs/industry-beverage/dairy-products-emulsion
https://cheersonic.myshopify.com/blogs/industry-biology/boiler-descaling
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