Extraction principle of ultrasonic extraction machine

Ultrasound is an effective means of destroying cell structure. This effect can be used to extract substances within cells. For example, starch is extracted from a cell matrix.

Ultrasonic waves produce alternating high and low pressures in the exposed liquid. During the low pressure cycle, the ultrasonic waves create small bubbles in the liquid, and the vacuum vesicles violently rupture during the high pressure cycle. This appearance is called cavitation. The implosion of the cavitation bubble causes a strong hydrodynamic shear force.

Shear forces break down fiber, fibrous materials into cell particles and destroy the structure of the cell wall. This releases substances in the cells, such as starch and sugar, into the liquid. In addition to this, the cell wall material is broken into small pieces.

This effect can be used for fermentation, digestion and other conversion processes of organic matter. After micromilling and grinding, the ultrasound converts more of the intracellular material, such as starch and cell wall fragments, into sugars and enzymes, respectively. It also increases the surface area of ​​the enzyme contacted during liquefaction or saccharification. This usually increases the speed and yield of yeast fermentation and other conversion processes, such as increasing ethanol production from biomass.

Cell structure (cleavage) is decomposed by ultrasonication for extraction of compounds in inactivated microbial cells.

When the liquid is ultrasonically treated with high intensity, the sound waves propagating into the liquid medium produce alternating high pressure (compression) and low pressure (sparse) cycles, 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 that can no longer absorb energy, they violently collapse in the high pressure cycle, a phenomenon known as cavitation. During the explosion, the local will reach very high temperatures (about 5,000 K) and pressure (about 2,000 atm).

The collapse of cavitation bubbles also causes liquid jets to flow at speeds of up to 280 m/s, and the resulting shear forces mechanically disrupt cell membranes and improve material transfer. Depending on the ultrasound parameters used, ultrasound has a destructive or constructive effect on the 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 dissolved into a solvent is blocked in an insoluble structure. In order to extract it, the cell membrane must be destroyed. Cell destruction is a sensitive process because the cell wall has the ability to withstand high internal osmotic pressure. Cell damage is required to be well controlled to avoid hindering the release of intracellular products (including cell debris and nucleic acids) or product denaturation.

Ultrasonic extraction machines serve as a good control for cell decomposition. For this reason, the mechanical effects of ultrasound provide faster, more complete penetration of solvent-permeable cellular material and improved transfer quality.

Ultrasound can penetrate better into plant tissues and improve mass transfer. Ultrasonic cavitation produces disruption of the cell wall and promotes the release of matrix components. The mechanical activity of mass transfer ultrasound supports the diffusion of solvent into the tissue. When the ultrasonic waves mechanically destroy the cell wall by cavitation shear, it promotes the transfer from the cell to the solvent. The reduction in particle size caused by ultrasonic cavitation increases the surface area of ​​contact between the solid phase and the liquid phase.

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. This is because the organic compounds in plants and seeds can be extracted by solvent significantly. Therefore, ultrasound has potential benefits in extracting and isolating new potential bioactive components. For example, from unused by-product streams formed in the current process. Lipid and protein ultrasound are commonly used to improve lipids and proteins extracted from plant seeds, such as soybeans (such as flour or defatted soy) 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. Ultrasound can support almost any commercial production capacity, hydrophilizing soy protein, and when using a thicker slurry, the required ultrasonic energy is low.