Ultrasonic Extraction and Preservation for Microbial and Enzyme Inactivation

  • China
  • Altrasonic
  • HSS20-3000-I
  • Shanghai of Ningbo
  • Silver
  • 1
  • 45
  • T/T, PayPal, West Union

  • Contact Now
Product Details


Ultrasonic Extraction and Preservation for Microbial and Enzyme Inactivation




Description:


Heat generated locally by the ultrasonic cavitation and the created radicals can lead to an inactivation of enzymes by sonication (El’piner 1964). At sufficiently low levels of sonication structural and metabolic changes can occur in cells without their destruction. The activity of Peroxidase, which is found in most raw and unblanched fruits and vegetables and can be particularly associated with the development of off-flavors and browning pigments can be reduced substantially by the use of ultrasound. Thermoresistant enzymes, such as lipase and protease that withstand ultra-high-temperature treatment and which can reduce the quality and shelf-life of heat-treated milk and other diary products can be inactivated more effectively by the simultaneous application of ultrasound, heat and pressure (MTS).


Specification:


Model

HSS20-500-L

HSS20-1000-I

HSS20-1500-I

HSS20-2000-I

HSS20-3000-I

Frequency

20±1 kHz

20±1 kHz

20±1 kHz

20±1 kHz

20±1 kHz

Power

500 W

1000 W

1500 W

2000 W

3000 W

Voltage

220±10% V

220±10% V

220±10% V

220±10% V

220±10% V

Temperature

150 ℃

150 ℃

300 ℃

300 ℃

300 ℃

Pressure

Normal

Normal

35 MPa

35 MPa

35 MPa

Intensity of sound

10 W/cm²

10 W/cm²

30 W/cm²

40 W/cm²

60 W/cm²

Max Capacity

> 100M L/Min

> 5 L/Min

> 15 L/Min

> 20 L/Min

> 30 L/Min

Material Of Tip Head

Titanium Alloy

Titanium Alloy

Titanium Alloy

Titanium Alloy

Titanium Alloy
 



Advantage:


1. Ultrasound probe is imported titanium alloy material, durable 

2. Energy-efficient transducer to ensure a strong effect 

3. Amplitude automatic adjustment, the load situation of the different amplitude consistent 

4. Working hours, ultrasound can set the interval 

5. Microcomputer control, ultrasonic power continuously adjustable 

6. Integrated sample temperature control to prevent overheating 

7. Speakers are separated by a special sound insulation, sound insulation 


                                 

Application:


Ultrasonic has demonstrated its potential in the destruction of food-borne pathogens, like E.coli, Salmonellae, Ascaris, Giardia, Cryptosporidium cysts, and Poliovirus. 

Applicable to: preservation of jam, marmalade or toppings, e.g. for icecream, fruit juices and sauces, meat products, dairy.


1(1)3(1)


PreviousUltrasonic Disintegration of Cell Structures for Organic Matter

Next20Khz Ultrasonic Graphene Extraction Equipment

Inquiry
Please feel free to contact us.

Related Products