Introduction to the application range of phacoemulsification

Phacoemulsification refers to the process of mixing two (or more than two) immiscible solutions uniformly to form a dispersion system under the action of ultrasonic energy, in which one liquid is evenly distributed in the other liquid to form an emulsion.

Phacoemulsification has been applied in many fields, and it plays a unique role in each field.

There are many industrialized phacoemulsification applications, and phacoemulsification is one of the earliest technologies used in food processing by ultrasound. For example, soft drinks, ketchup, mayonnaise, jam, artificial milk, baby food, chocolate, salad oil, oily sugar water and other mixed foods used in the food industry have been tested and adopted at home and abroad, and improved The effect of product quality and production efficiency, and water-carotene emulsification has been successfully tested and used in production.

The banana peel powder is pre-treated by the physical modification method of ultrasonic dispersion combined with high pressure cooking, and then the banana peel powder is enzymatically hydrolyzed with amylase. A single factor experiment was used to study the effect of this pretreatment method on the extraction rate of soluble dietary fiber in banana peels and the physicochemical properties of insoluble dietary fiber in banana peels. The results show that ultrasonic dispersion combined with high-pressure cooking is compared to simple treatment without pretreatment. The insoluble dietary fiber obtained by enzyme treatment increased the water holding capacity by 5.05g/g, the combined water capacity by 4.66g/g, the oil holding capacity by 4.60g/g, and the swelling capacity by 0.4mL/g.