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 aikace-aikace da yawa na phacoemulsification waɗanda aka haɓaka masana'antu. Phacoemulsification yana ɗaya daga cikin fasahar ultrasonic na farko da ake amfani da ita wajen sarrafa abinci. Irin su abubuwan sha masu laushi, ketchup, mayonnaise, jam, madarar wucin gadi, abinci na jarirai, cakulan, man salatin, mai, sukari 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 samfuran carotene mai ruwa da ruwa kuma an yi amfani da su 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 pretreatment akan yawan fitar da fiber mai narkewa a cikin bawon ayaba da kuma yanayin jiki da sinadarai na fiber na abinci mara narkewa a cikin bawon 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 da 5.05g / g, hade ruwa rike iya aiki da 4.66g / g, man rike iya aiki ta 4.60g / g, da kumburi da 0.4mL / g.
