Food industry

Homogenization

Production of sustainable Nano emulsions in different fields of food industry:
Use of physical stresses and turbulence in the phenomenon of coitus, it is possible to obtain emulsions in the range of nanoparticles by using smaller amounts of stabilizing agents (emulsifiers) in comparison with classic ways of emulsion production, that forms In terms of stability, it has better conditions and also significantly diminishes the expenses imposed on industries.
The major advantages of nanoemulsions over non-nano emulsions:

Optimized physical stability
raises the active level of the diffused phase
Increased performance and efficiency of the diffused phase
Reduces the usage of emulsifying compounds
Reduce the sensitivity of compounds to physical and chemical changes
Increased absorption of effective compounds in pharmaceutical emulsions

Accelerate chemical reactions

Accelerating different chemical and physical reactions in the food industry and pharmaceutical and complementary products:

The special effects of acoustic cavitation phenomenon in accelerating various chemical and physical reactions have been probed in several scientific researches for many years and have also had satisfactory results, but regarding to industrial restrictions, the use of Studies conducted in industry and in the form of continuous production, alternative methods of acoustic cavitation have been more valued these days. The main alternative systems are hydrodynamic cavitation systems, which is for geometric and hydrodynamic design in special reactors of these systems . The appropriate system should be designed according to the capacity and layout of industrial lines.
The major chemical and physical reactions considered in these systems are the following:
Oxidation
Modification of chemical bonds DE polymerization
Deodorization
Degumming
Decreased viscosity
Homogenization

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