Multifunctional Ultrasonic sterilizing equipment

الوصف

Multifunctional Ultrasonic sterilizing equipment: 1, ultrasound emulsification. 2, non-thermal sterilization. Multifunctional Ultrasonic sterilizing equipment : 1, Function: 1), ultrasound emulsification. 2), non-thermal sterilization. 3), ultrasonic-thermal sterilization. 2, Application: Multifunctional Ultrasonic sterilizing equipment is mostly used in liquid food, fruit & vegetable drinks, milk, peanut milk, wine, soy sauce and other foods. Multifunctional Ultrasonic sterilizing equipment is particularly popular in universities, enterprises, research institutions for research test, small or medium production. 3, Working principle: With reference to foreign advanced technology and equipments of modern science & technology, our company integrates traditional sterilization methods, ultrasonic effects, untrasonic emulsification & homogenization, heating & cooling systems, non-thermal sterilization and heat+ ultrasonicsterilization. Multifunctional Ultrasonic sterilizing equipment can be combined with other independent equipment, and operation for this equipment can be automated. After ultrasonic-thermal and non-thermal sterilization through ultrasonic homogenization & emulsification, heating, pressure, quantity limit, time & temperature setting, cooling, dynamic cycle, *8% of heat-resistant bacteria can be killed and thus low temperature sterilization is achieved. 4, Parameter: capacity *****0L ******0L remark Heating power *2KW *2KW Steam as replacement Sterilization temperature *0°C***0°C *0°C***0°C adjustable Heating area 2.5 m2 2.**5 m2 Cooling area 1.5 m2 2.**4 m2 Pump power 0.*7 KW×2 0.*7 KW Air pump 0.*8 KW 1.*5 KW Centrifugal pump 2.2 KW×2 **7.5 KW Overrall dimension ***0×***0×***0 mm 4 m***0 m2 Notes: above parameter is only for our factory-standard Multifunctional Ultrasonic sterilizing equipmentand this sterilizing equipment can be custom-made, max.capacity is up to 2T. 5, Non-thermal ultrasound sterilizer: ultrasonic sound is faster than *0KHZ and a mechanical vibration in the media spread.Because of its high frequency, short wave length, ultrasonic sound has charactristics of good direction, big power, great penetration, etc. and ultrasonic sound can also result cavitation and a range of special actions, such as the mechanical actions, thermal actions, chemical actions and biological actions, etc. Generally, sterilization of ultrasound is mainly due to the fact that ultrasonic cavitation generates strong shock to microbial cells and thus achieve the destructive effects tomicroorganisms. When intensity of ultrasound in the medium exceeds a certain threshold of air, the so-called cavitation is generated. Cavitation (It means tiny air bubble cores in the liquid are activated under the action of the ultrasound), the performances are, bubble cores shock, growth, shrink and collapse etc. a series of dynamic processes. In the moment of Air bubbles sudden heat-insulation shrink and collapse, temperature in the bubbles is above ***0 °C and there is **9K / s temperature change rate, up to **8N/m2 strong shock wave. Through local instantaneous high temperature and temperature alternating changes, local instantaneous high pressure and pressure changes generated from ultrasonic cavitation in the liquid, some bacteria in the liquid go to death, virus comes to inactivation, and even smaller microbial cell wall is damaged, and thus freshness-keeping time to be extended. Conventional sterilization techniques can not meet consumers demand, non-thermal sterilization technology cause consumers concern. In recent years, ultrasonic sterilization with characteristics of high speed, low temperature, no additives, get much favour from many consumers. Ultrasonic sterilization for milk is most suitable for conditions of **0W/cm2; 2min sterilization time, duty cycle 1:1; beside milk, *5% of the bacteria in other liquid food can be killed under non-thermal ultrasound sterilization. 6, heat ultrasonic sterilization: Ultrasonic sterilization for milk is not complete, and only *0% of bacteria can be killed, freshness-keeping purpose can not be achieved, so it is needed to heat the milk before ultrasonic sterilization, combined effects of heat - ultrasound can be effective to kill microorganisms in milk, the ideal temperature is *3 °C, this sterilization method is called MTS in foreign countries. On basis of foreign advanced technology and modern science and technology equipment, our company R & D department integrates this advanced technology. With Combination of traditional sterilization methods and series of ultrasonic actions, we integrate emulsion homogenization, heating systems, cooling systems, electrical control systems, non-thermal sterilization and heat-ultrasonic sterilization (multifunctional ultrasonic sterilization machine). Sterilization equipment can be fixed together with other single-line equipment and operation can be automated. Through emulsion homogenization, heating, pressuring, quantity-limit, and time, temperature setting, thermal ultrasonic sterilization is achieved under dynamic cycle. Heat resisting bacteria group and *8% of microorganisms can be killed, to achieve the purpose of low-temperature sterilization. Ultrasonic shall not change food color, smell, taste, and will not damage the food component. This is good to keep food fresh and maintain food safety.