Ultrasonic emulsification yana nufin aiwatar da hadawa biyu (ko fiye da biyu) immiscible taya ta samar da wani tarwatsa tsarin karkashin aikin ultrasonic makamashi, a cikin abin da daya ruwa ne a ko'ina rarraba a cikin sauran ruwa don samar da wani emulsion.
An yi amfani da emulsification na Ultrasonic a fannoni daban-daban, kuma ya taka rawa ta musamman a fannoni daban-daban.
Akwai da yawa masana'antu aikace-aikace na ultrasonic emulsification. Ultrasonic emulsification shine fasahar farko da ake amfani da ita don sarrafa abinci. Irin su abubuwan sha masu laushi, ketchup, mayonnaise, jam, madarar wucin gadi, abinci na jarirai, cakulan, man salatin, syrup mai, da sauran kayan abinci masu gauraya da ake amfani da su a cikin masana'antar abinci, an gwada su kuma an karbe su a gida da waje, kuma sun inganta tasirin ingancin samfur da ingancin samarwa, kuma an yi nasarar gwada samfurin carotene mai ruwa da ruwa kuma an yi amfani da shi wajen samarwa.
Ana amfani da gyare-gyaren jiki na watsawa na ultrasonic tare da babban matsi mai dafa abinci don magance ƙwayar banana foda, sa'an nan kuma an yi amfani da bawon ayaba na enzymatically tare da amylase. An yi amfani da gwajin factor guda ɗaya don nazarin tasirin wannan hanyar pretreatment akan ƙimar haƙar fiber mai narkewa a cikin kwasfa na ayaba da kayan jiki da sinadarai na fiber na abinci mara narkewa a cikin kwas ɗin ayaba. Sakamakon ya nuna cewa watsawar ultrasonic tare da babban matsi dafa abinci magani ya fi sauki fiye da ba tare da pretreatment The insoluble na abin da ake ci fiber samu ta hanyar enzyme jiyya ya karu ruwa rike iya aiki ta 5.05g / g, hade na'ura mai aiki da karfin ruwa iko da 4.66g / g, man rike iya aiki da 4.60g / g, da kumburi da 0.4mL / g.
