20Khz Ultrasonic Sonochemistry Bubbles Removal Degassing For Liquids Physical

Emulsification has been applied in various fields and plays its unique role in various fields.

There are many industrialized applications of ultrasonic emulsification, and ultrasonic emulsification is one of the earliest technologies used in food processing. For example, soft drinks, tomato ketchup, Mayonnaise, jam, artificial milk, Baby food, chocolate, salad oil, oil sugar water and other mixed foods used in the food industry have been tested and adopted at home and abroad, and have achieved the effect of improving product quality and production efficiency, and the aqueous carotene emulsion has been successfully tested and used in production.

The Banana peel powder was pretreated by ultrasonic dispersion and high pressure cooking, and then the Banana peel powder was enzymatically hydrolyzed by Amylase. The single factor experiment was used to study the effect of the pretreatment method on the extraction rate of soluble dietary fiber in Banana peel and the physicochemical properties of insoluble dietary fiber in Banana peel. The results showed that the water holding capacity of insoluble dietary fiber obtained by ultrasonic dispersion combined with high-pressure cooking was increased by 5.05g/g, the combined water holding capacity was increased by 4.66g/g, and the oil holding capacity was increased by 4.60g/g compared with the insoluble dietary fiber obtained by enzyme treatment without pretreatment, The swelling ability increased by 0.4 mL/g.