Olive oil extraction
Ultrasound can be integrated into a conventional olive oil production line. Improve the performance of the extraction process by ultrasound processing of oligamines, thereby increasing the extraction capability of the olive oil plant. Ultrasonic processing is the basic step in the process of mechanical olive oil extraction, which can greatly improve this. Pastening efficiency depends on the rheological characteristics of oligo paste and gelatinous process parameters, such as time and temperature. These factors have seriously affected the yield and quality of the virgin olive oil.
Air conditioning occurs when a strong ultrasound is applied to olive sauce. Voltage refers to the formation, growth and rupture of bubbles in alternating pressure cycles. Ultrasonic cavitation disrupts the cell structure, which releases the soluble compound from the olive plant tissue and improves the mass transfer. Therefore, the extraction rate and yield are significantly improved by ultrasonic treatment. The oil in the ultrasound-treated olive paste also shows lower bitterness and higher incocantol, chlorophyll and carotenoid content.
Ultrasonic treatment is a mild non-hot food processing technology that releases oil and active compounds (e.g., antioxidants, phenols, vitamins) from olive pastes. The olive slurry can achieve a very uniform process through a continuous online process of the ultrasonic cavitation zone. Ultrasonic treatment is also very beneficial: Ultrasonic treatment can instantly heat and greatly reduce the preheating time of olive sauce, and then easily keep the process temperature at the optimal process temperature (e.g., 28-30c).
Avocado oil extraction #
Using ultrasonic extracts to handle avocado mud, increase the admixture of avocado oil by 15-24%. Ultrasonic treatment helps the crocodine cold by increasing oil production. Non-thermocompression technology allows the avocado oil to retain its precious nutrients, flavored fragrances and strong green. The ultrasonic speed of avocado fruit and extraction improves the release of oil and potentially shorten the rate of energy in the production of industrial avocado oil, and does not affect quality.
Ultrasonic crimped avocado oil has been carefully maintained, maintains all of its healthy nutrient compounds such as vitamins, enzymes, micronutrients and flavor. Studies have shown that ultrasound treatment can improve the extraction rate of edible oil and reduce extraction time while maintaining high nutritional levels of vegetable oil.
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