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Ultrasonic homogenization is a device used for dispersing immiscible solids and liquids into smaller particle mixtures or suspensions. It can be used in various fields such as food, cosmetics, medicine, chemistry, new materials, and new energy. Such as catalysts, matting agents, pigments, graphite, paint coatings, alumina, composite fertilizers, fillers, herbicides, fungicides, powder emulsions, preparation of nanomaterials, and food sample testing. Common names for people include ultrasonic disperser and ultrasonic disperser.

Ultrasonic homogenization is based on the three-step application of ultrasonic sonochemistry. The ultrasonic dispersers developed and produced by the company can be divided into laboratory level equipment, pilot cycle equipment, and production line equipment. Customers can choose equipment according to different needs.

Cavitation is a phenomenon in which the average distance between molecules in a liquid changes with the vibration of the molecules when ultrasound propagates through a medium. When it exceeds the critical molecular spacing required to maintain liquid interaction, cavitation occurs. There are two forms of ultrasonic cavitation: steady-state cavitation (frequency 200~500kHz, sound intensity<10w 20='' cm=''>10W/cm2). Steady state cavitation can occur under the action of low sound intensity. Bubbles slowly expand during the negative pressure half cycle and slowly contract during the positive pressure half cycle but do not rupture. Bubbles undergo periodic, non-linear oscillatory motion. Steady state cavitation bubbles have a relatively long lifespan, a relatively mild degree of cavitation, and a relatively small impact on the microenvironment of the medium; Transient cavitation undergoes adiabatic contraction until the moment of expansion, which can generate high temperature and pressure inside the bubble, damaging cell structure or breaking cells, leading to enzyme inactivation. The degree of transient cavitation is severe, causing the formation of multiple localized physical and chemical environments in the medium, which has a significant impact on the microenvironment of the medium. Transient cavitation accelerates certain chemical reactions in this special form of energy and opens up new channels for certain reactions.

The high-frequency oscillation signal emitted by the ultrasonic generator is converted into high-frequency mechanical vibration by the transducer and propagated into the medium. The ultrasonic waves radiate forward in a sparse and dense manner in the solution. When the pressure of the sound waves reaches a certain atmospheric pressure, tens of thousands of tiny bubbles are generated. These bubbles form and grow in the negative pressure zone where the ultrasonic waves propagate longitudinally, and quickly close in the positive pressure zone. This phenomenon is called ultrasonic cavitation. Cavitation can be used to promote chemical reactions, crush suspended solids in liquids, manufacture emulsions, kill bacteria, or clean machinery. Ultrasonic homogenization is the use of the cavitation effect of ultrasound in liquid to achieve uniform dispersion of materials. The homogenization effect of ultrasound is not only related to power density, but also to ultrasound frequency and ultrasound treatment time. At the appropriate ultrasound frequency, the ideal dispersion effect can be achieved with the minimum power density within a certain period of time.

The formation, oscillation, growth, contraction, and eventual collapse of bubbles in the liquid of an ultrasonic homogenizer disperser, as well as the physical and chemical changes induced by the machine. The physical, mechanical, thermal, biological, and chemical effects caused by cavitation have broad potential applications in industry. As a physical means and tool, it can generate a series of similar conditions in the medium of chemical reactions. This energy can not only excite or promote many chemical reactions, accelerate the speed of chemical reactions, but also change the direction of certain chemical reactions, producing some unexpected effects and miracles. This is sonochemistry. Acoustic chemistry can be applied to almost all chemical reactions, such as solid-liquid mixing, ultrasonic stirring, dispersion of nanomaterials, extraction and separation of solid-liquid aggregates, synthesis and degradation, production of biodiesel, treatment of microorganisms, biodegradation treatment, crushing of biological cells, dispersion and coagulation, and so on.

Main characteristics of ultrasonic homogenization:

1. The ultrasonic homogenizer disperser equipment upgrade is simple, without the need to change the customer's existing production equipment and process flow;

2. Focused design, high energy density, significantly improved yield and efficiency, with an ultrasonic energy conversion rate of over 80%;

3. Adopting ultrasonic CNC drive power supply, fully digital circuit control, strong resistance;

4. Real time monitoring of frequency and power, continuous adjustable power, automatic alarm protection function, and easy operation;

5. Easy installation, through standard flange docking installation, reducing costs and saving energy consumption;

6. The equipment can be used in various working environments such as high temperature, high pressure, and high viscosity, and can be customized according to customer requirements. It can also be used in multiple combinations to increase radiation area and improve production.

The homogenization mechanism observed is high-pressure homogenization. There, the liquid passes through the homogenization valve at high speed under high pressure, and when passing through the homogenization valve, the liquid undergoes a brief cycle of high and low pressure.

This mechanism is only applicable to soft and fine particles, such as fat globules in milk, but when used to disperse hard and abrasive materials (such as pigments, polishing media, or metal oxides) or fibrous and ordered materials (such as mud, algae, or sludge). Due to the use of small holes in high-pressure homogenization valves, when the grinding material passes through the pump and valve holes at high speed, it can cause wear and reduce the efficiency and service life of the pump and valve.

The advantages of ultrasonic homogenization

Ultrasonic homogenization is a method of reducing soft and hard particles, and homogenization is based on cavitation. When a liquid comes into contact with strong ultrasonic vibrations, sound waves propagate within the liquid, resulting in alternating high and low pressure cycles (approximately 20000 times per second). During low-pressure cycling, as the vapor pressure of the liquid increases, high-intensity small vacuum bubbles will be generated in the liquid. When the bubble reaches a certain size, it will violently collapse during high-pressure cycling. During this implosion process, local high pressure will generate high-speed liquid jets. The generated current and turbulence disrupt particle aggregation and lead to violent collisions between particles.

One of the main advantages of ultrasonic homogenization equipment is that there is relatively less liquid contact, which effectively reduces friction, wear, and cleaning time. There are only two parts in contact with the liquid: the ultrasonic vibration head and the tank body. Both are simple geometric shapes without hidden small holes. The parameters of the influence of ultrasonic amplitude and pressure on cavitation effect. The amplitude of Hangchao ultrasonic homogenization equipment is about 1 to 200 microns, and it can withstand liquid pressures ranging from 0 to 500 sig. Due to the wide adjustment range of the two parameters, very good cavitation effects can be achieved

We precisely control the amplitude of the ultrasonic transmitter to ensure that the amplitude of the ultrasonic equipment used in production at different scales is constant, which enables the control and repetition of ultrasonic waves. Under the same operating parameters, consistent and reproducible results will be produced. This is important for the quality of production materials and the expansion of process results from laboratory to production level.

Ultrasonic homogenization parameter configuration

Ultrasonic homogenization of milk is achieved by utilizing the cavitation effect of an ultrasonic homogenizer in the milk.

Fresh milk contains a large number of fat globules of varying sizes, which float on the surface of the milk to form a layer of milk coating, causing the milk to layer and greatly affecting the appearance and taste of milk and dairy products. The homogenization treatment of milk is to crush the fat globules in the milk, reducing or even eliminating their buoyancy, thereby preventing milk stratification and achieving the effect of milk homogenization.

Ultrasonic waves can generate cavitation in milk. When this cavitation reaches a certain intensity, it can crush the fat globules in the milk and achieve homogenization. The effect of ultrasonic homogenization of milk is not only related to power density (or sound intensity), but also to ultrasonic frequency and ultrasonic treatment time. At an appropriate ultrasound frequency, the ideal dispersion effect can be achieved with the smallest power density within a certain period of time.

Ultrasonic milk homogenizer

Composition of ultrasonic homogenizer

Composition of ultrasonic homogenizer

The ultrasonic homogenizer consists of two parts: the ultrasonic homogenization system and the ultrasonic driving system (ultrasonic generator). The ultrasonic homogenizer mainly includes an ultrasonic transducer, an ultrasonic amplitude lever, and an ultrasonic tool head for generating ultrasonic vibration and emitting the vibration energy into the liquid.

Ultrasonic homogenization system

Ultrasonic transducer: The conversion of input electrical energy into mechanical energy is manifested in the longitudinal back and forth expansion and contraction motion of the transducer, with an amplitude generally in the range of a few micrometers.

Ultrasonic amplitude rod: Due to the insufficient amplitude generated by the ultrasonic transducer, it is necessary to connect the ultrasonic amplitude rod. According to the design, the amplitude needs to be amplified to isolate the milk and ultrasonic transducer, and also to fix the entire ultrasonic homogenizer.

Ultrasonic homogenization tool head: connected to the amplitude rod, the amplitude rod transmits ultrasonic energy vibration to the tool head, and then the tool head emits ultrasonic energy into the milk.

Ultrasonic Drive System

Ultrasonic generator: generates high-frequency and high-power current to drive ultrasonic vibration components to work. The power of the ultrasonic generator can be adjusted to adapt to different working conditions. The generator can also be integrated with a timing controller as needed to set and control the ultrasonic vibration time and interval time.

Factors affecting milk homogenization

Fat content: When the fat content is too high, it will form fat ball adhesion during homogenization. After the large fat globules break down, many small fat globules are formed, and it takes some time to form new fat globules. If the fat content of homogeneous milk is too high, the distance between new small fat globules will be small, which will cause adhesion due to the collision of fat globules before the formation of the protective film. When the fat content is greater than 12%, this phenomenon is prone to occur, so special attention should be paid to the homogenization of cream.

Homogenization temperature: When the homogenization temperature is high, the emulsification phenomenon formed by homogenization is less. Generally, it is best to homogenize at 50-60 ℃. At low temperatures, there is more emulsification phenomenon produced by homogenization. 50 ℃ is the lowest temperature for effective homogenization of milk, and when it exceeds 70 ℃, "air pockets" will form in the homogenizer. If the homogenization temperature is too high, it is not conducive to the thermal stability of the protein. Therefore, this should be noted in the processing technology.

Homogenization pressure: Low homogenization pressure cannot achieve homogenization effect. Excessive pressure can also affect casein, which is very detrimental to future sterilization. During sterilization, coagulation and sedimentation often occur.

Ultrasonic homogenizer parameters

Parameter Table of Ultrasonic Homogenizer

The effect of milk homogenizer

Homogeneity: The homogenization of milk transforms fat globules into a larger number of fine fat globules. The increase in the number of fat globules increases the opportunity for light to refract and reflect in milk, making the color of homogeneous milk whiter. The diameter of homogenized fat globules is below 2 μ m. Uniformly distributed in the milk, it prevents fat from floating up and is less likely to form a thin milk layer, so fat is less likely to adhere to the inner wall and lid of the milk storage tank. After homogenization, in addition to the uniform distribution of fat in milk, other nutrients such as vitamin A and * are also evenly distributed, promoting the absorption and assimilation of milk fat in the human body, improving the nutritional value of milk, and enhancing its taste.

Good flavor: Homogenized milk has the aromatic aroma of fresh cow's milk. Compared with non-homogeneous milk, homogenized milk prevents the odor caused by the catalytic effect of steel, which is due to the increased fat surface area caused by homogenization.

Foam: after homogenization, the number of fat globules increases, and casein attaches to the surface of fat globules, resulting in an increase in the total volume of suspended solids. So the viscosity of homogenized milk is higher than that of non homogenized milk. When mixed with air, skim milk produces a lot of foam. When skim milk is homogenized under high pressure and concentrated before stirring and foaming. More foam.

High sensitivity to lipase: Homogenized milk is also more sensitive to lipase, and milk should be sterilized immediately after homogenization.