Emulsification Ultrasonic waxaa loola jeedaa habka isku dhafka ah laba (ama in ka badan laba) dareere immiscible si ay u sameeyaan nidaam kala firdhiyey hoos ficil tamar ultrasonic, taas oo hal dareere si siman loo qaybiyey dareeraha kale si ay u sameeyaan emulsion ah.
Emulsification Ultrasonic ayaa lagu dabaqay dhinacyo kala duwan, waxaana uu ciyaaray doorkiisa gaarka ah ee dhinacyo kala duwan.
Waxaa jira codsiyo badan oo warshadaha ee emulsification ultrasonic. Emulsification Ultrasonic waa tignoolajiyada ugu horreeya ee loo isticmaalo habaynta cuntada. Sida cabitaannada fudud, ketchup, majones, macaanka, caanaha macmalka ah, cuntada carruurta, shukulaatada, saliidda salad, sharoobada saliidda, iyo cuntooyinka kale ee isku dhafan ee loo isticmaalo warshadaha cuntada, ayaa la tijaabiyey oo la qaatay gudaha iyo dibaddaba, waxayna hagaajiyeen saamaynta tayada alaabta iyo waxtarka wax soo saarka, iyo emulsification carotene aqueous ayaa si guul leh loo tijaabiyey loona isticmaalay wax soo saarka.
Wax ka beddelka jireed ee kala firdhinta ultrasonic oo ay weheliso cunto karinta cadaadis-sare ayaa loo isticmaalaa in lagu daaweeyo budada diirka muuska, ka dibna budada diirka muuska ayaa si enzymatically lagu dheefshiido leh amylase. Tijaabo hal arrin ah ayaa loo adeegsaday in lagu daraaseeyo saamaynta habkan ka-hortagga ah ee heerka soo saarista fiber-ka cuntada ee diirka muuska iyo astaamaha jireed iyo kiimikaad ee fiyuuska cuntada ee aan milmi karin ee diirka muuska. Natiijooyinku waxay muujiyeen in kala firdhinta ultrasonic oo ay weheliso daaweynta karinta cadaadiska sare waxay ahayd mid ka fudud marka loo eego iyada oo aan la daweynin Fiberka cuntada ee aan milmi karin ee lagu helay daaweynta enzyme ayaa kordhisay awoodda haynta biyaha ee 5.05g / g, isku dhafka awoodda hydraulic by 4.66g / g, awoodda haynta saliidda 4.60g / g, iyo bararka 0.4mL / g.
