Audited Supplier
| Model | SONO20-1000 | SONO20-2000 | SONO15-3000 | SONO20-3000 |
| Frequency | 20±0.5 KHz | 20±0.5 KHz | 15±0.5 KHz | 20±0.5 KHz |
| Power | 1000 W | 2000 W | 3000 W | 3000 W |
| Voltage | 220/110V | 220/110V | 220/110V | 220/110V |
| Temperature | 300 ºC | 300 ºC | 300 ºC | 300 ºC |
| Pressure | 35 MPa | 35 MPa | 35 MPa | 35 MPa |
| Intensity of sound | 20 W/cm² | 40 W/cm² | 60 W/cm² | 60 W/cm² |
| Max Capacity | 10 L/Min | 15 L/Min | 20 L/Min | 20 L/Min |
| Tip Head Material | Titanium Alloy | Titanium Alloy | Titanium Alloy | Titanium Alloy |
Ultrasonic extraction is widely used to release valuable intracellular substances from plant material. Target extracts include lipids/fatty acids, proteins, vitamins, polyphenols and other bioactive compounds. As a process intensification technique, ultrasonic extraction of edible oils, such as extra virgin olive oil, avocado oil, sunflower oil, flaxseed oil, etc., can increase the yield of extracted oil (fatty acids), shorten the extraction time and reduce or avoid the use of solvent consumption.
Olive oil extraction
Ultrasonic machines can be integrated into regular olive oil production lines. The performance of the extraction process can be improved by sonicating olive paste, thereby increasing the extraction capacity of olive oil mills. Sonication, an essential step in the mechanical olive oil extraction process, can greatly improve the situation. The gelatinization efficiency depends on the rheological properties of the olive paste and the process parameters of the gelatinization, such as time and temperature. These factors significantly affect the yield and quality of virgin olive oil.
Cavitation occurs when powerful ultrasonic waves are applied to tapenade. Cavitation refers to the formation, growth and collapse of bubbles during alternating pressure cycles. Ultrasonic cavitation disrupts cellular structure, enables the release of soluble compounds from olive plant tissue, and improves mass transfer. Therefore, by sonication, the extraction rate and yield are significantly improved. The oil in the sonicated olive paste also showed lower bitterness and higher content of tocopherols, chlorophyll and carotenoids.
Sonication is a gentle, non-thermal food processing technique that releases oils and active compounds (e.g. antioxidants, phenols, vitamins) from olive paste. The olive-colored paste can be processed very uniformly through a continuous in-line process in the ultrasonic cavitation zone. Sonication is also very beneficial for process temperature: sonication heats up instantaneously and greatly reduces the warm-up time for tapenade, after which the process temperature can be easily maintained at the optimum process temperature (eg 28-30C).
Avocado Oil Extract
Using an ultrasonic extraction machine to process avocado puree can increase the recovery rate of avocado oil by 15-24%. Sonication aids in the cold pressing of avocado oil by increasing oil production. Non-autoclaved technology allows avocado oil to retain its valuable nutrients, flavorful aromas and intense emerald green color. Ultrasonic instant dissolution and extraction of avocado pulp improves oil release and potentially shortens the instant dissolution time in industrial avocado oil production without compromising quality.
Ultrasonic-pressed avocado oil is carefully maintained to retain all of its healthy nutritional compounds such as vitamins, enzymes, micronutrients and flavor components. Studies have shown that sonication increases the extraction rate and reduces extraction time of edible oils, while maintaining the high nutrient levels of vegetable oils.
Ultrasonic Paint Homogenizers for
water-based paints
solvent-based paints
emulsion paints
dispersion paints
latex dispersions
wax emulsions
high pigment loadings
glossy emulsion paints
suspoemulsions (mixture of suspension and emulsion)
high-performance coatings
varnishes
polymer formulations
enamels
nano-particle additives
abrasive particles
mini-emulsion polymerization
