20kHz Industrial Ultrasonic Homogenizer for Mixing Carbon

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