Highly Quality Ultrasonic Extraction Machine for Corn Oil Extract

Product Description

Highly Quality Ultrasonic Extraction machine for Corn Oil Extract

Model	SONO20-1000	SONO20-2000	SONO15-3000	SONO20-3000
Frequency	20±0.5 KHz	20±0.5 KHz	15±0.5 KHz	20±0.5 KHz
Power	1000 W	2000 W	3000 W	3000 W
Voltage	220/110V	220/110V	220/110V	220/110V
Temperature	300 ºC	300 ºC	300 ºC	300 ºC
Pressure	35 MPa	35 MPa	35 MPa	35 MPa
Intensity of sound	20 W/cm²	40 W/cm²	60 W/cm²	60 W/cm²
Max Capacity	10 L/Min	15 L/Min	20 L/Min	20 L/Min

Ultrasonic extraction and separation based on the effective components in material and state of the existence of effective components, polarity, solubility and design a scientific and reasonable by using the method of ultrasonic vibration on the new technology of extraction, solvent quickly into the solid material, the material contained in the organic composition completely dissolved in solvent, as far as possible to get more ingredients extract, reoccupy appropriate separation methods, separate chemicals in the extract, then be refined, purified and chemical composition of the process to get the required monomer process.
Ultrasonic extraction is the use of ultrasonic radiation pressure produced by strong cavitation effect, the disturbance effect, high acceleration, breaking and mixing function of multistage effect, increase material molecular motion frequency and speed, increase the solvent penetration, increasing the target component into the solvent, promote extraction. Ultrasonic is a kind of elastic mechanical vibration wave, essentially different from the electromagnetic wave. Because electromagnetic waves can travel through a vacuum, and the ultrasonic transmission, must be in the medium to its through the media, form including expansion and compression, and that the movement of the fluid produced sharply, due to the change of sound pressure, solvent by compression and sparse, in acoustic sparse phase zone, air-pocket expansion grew up, and the surrounding liquid vapor or gas filled with. In the compression zone, air-pocket soon collapse, rupture, produce a large number of micro bubble, they can be used as a new gas nucleus. Now believe that the influence of ultrasound on chemical reactions, the main reason is that the micro bubble in grew up suddenly burst can produce strong shock waves.
When sonicating liquids at high intensity, sound waves propagating into the liquid medium create alternating cycles of high pressure (compression) and low pressure (sparse), the rate of which depends on the frequency. During low-pressure cycling, high-intensity ultrasonic waves create small vacuum bubbles or voids in the liquid. When the bubbles reach a volume where they can no longer absorb energy, they collapse violently during high-pressure cycling, a phenomenon known as cavitation. During the explosion, very high temperatures (about 5,000K) and pressures (about 2,000 atm) will be reached locally. The collapse of the cavitation bubbles also leads to liquid jet velocities up to 280 m/s, and the resulting shear forces mechanically disrupt cell membranes and improve material transfer. Depending on the ultra
sound parameters used, ultrasound can have a destructive or constructive effect on cells, depending on the ultrasound parameters used.
Cell division
Under intense sonication, enzymes or proteins can be released from cells or subcellular organelles as a result of cell division. In this case, the compound that is dissolved into the solvent is enclosed in an insoluble structure. In order to extract it, the cell membrane must be disrupted. Cell destruction is a sensitive process because the cell wall has the ability to withstand the high osmotic pressure inside. Good control of cell disruption is required to avoid hindering the release of intracellular products (including cellular debris and nucleic acids) or product denaturation.
Ultrasound acts as a well-controlled means of cell disintegration, for which the mechanical effect of ultrasound provides faster, more complete penetration of the solvent into the cellular material and improved transfer quality. Ultrasound can penetrate better into plant tissue and improve mass transfer. Ultrasound creates cavitation that disrupts cell walls and promotes the release of matrix components.
Mass transfer
The mechanical activity of the ultrasound supports the diffusion of the solvent into the tissue. When ultrasound mechanically disrupts the cell wall through cavitational shear forces, it facilitates transfer from the cell to the solvent. The particle size reduction induced by ultrasonic cavitation increases the surface area of contact between the solid and liquid phases.
Protein and Enzyme Extraction
In particular, the extraction of enzymes and proteins stored in cells and subcellular particles is a unique and effective application of high-intensity ultrasound. Because solvent extraction of organic compounds in plants and seeds can be significantly improved. Therefore, ultrasound has potential benefits in the extraction and isolation of new potentially bioactive components. For example, from unused by-product streams formed in current processes.
Lipids and proteins
Ultrasound is often used to improve lipids and proteins extracted from plant seeds, such as soybeans (such as flour or defatted soybeans) or other oilseeds. In this case, the destruction of the cell wall promotes pressing (cold or hot), thereby reducing residual grease in the pressed cake. Sonication can support virtually any commercial production capacity to hydrophilize soy protein, requiring low sonication energy when thicker slurries are used.
Suitable for: citrus oil in fruit, pressed mustard oil, peanut rape, herbal oil (Echinacea), rapeseed oil, soybean oil, corn oil