Ultrasonic extraction equipment for extracting edible oil from plants

Ultrasonic extraction is widely used to release valuable intracellular substances from plant material. Target extracts include lipids/fatty acids, proteins, vitamins, polyphenols and other bioactive compounds. As a process intensification technique, ultrasonic extraction of edible oils, such as extra virgin olive oil, avocado oil, sunflower oil, flaxseed oil, etc., can increase the yield of extracted oil (fatty acids), shorten the extraction time and reduce or avoid the use of solvent consumption.
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20Khz Highly Efficient Cannabidiol (CBD) Extraction from Cannabis

  Parameter
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 ℃ 300 ℃ 300 ℃ 300 ℃
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
Tip Head Material Titanium Alloy Titanium Alloy Titanium Alloy Titanium Alloy
As a non-thermal extraction technique, the working principle of ultrasonic-assisted extraction is based on the phenomenon of acoustic cavitation. Acoustics, also known as ultrasonic cavitation, creates intense shear forces that disrupt cell walls and increase mass transfer between the interior of the cell and the surrounding solvent. Since ultrasound-assisted extraction is a non-thermal process, thermal degradation of heat-sensitive nutritional compounds can be prevented. Ultrasonic extraction of edible oil at low temperature can avoid thermally induced decomposition of the extracted oil and minimize the loss of bioactive compounds. Ultrasonic extraction of high-quality edible oils has higher yields and less processing time. Olive oil extraction Ultrasonic machines can be integrated into regular olive oil production lines. The performance of the extraction process can be improved by sonicating olive paste, thereby increasing the extraction capacity of olive oil mills. Sonication, an essential step in the mechanical olive oil extraction process, can greatly improve the situation. The gelatinization efficiency depends on the rheological properties of the olive paste and the process parameters of the gelatinization, such as time and temperature. These factors significantly affect the yield and quality of virgin olive oil. Cavitation occurs when powerful ultrasonic waves are applied to tapenade. Cavitation refers to the formation, growth and collapse of bubbles during alternating pressure cycles. Ultrasonic cavitation disrupts cellular structure, enables the release of soluble compounds from olive plant tissue, and improves mass transfer. Therefore, by sonication, the extraction rate and yield are significantly improved. The oil in the sonicated olive paste also showed lower bitterness and higher content of tocopherols, chlorophyll and carotenoids. Sonication is a gentle, non-thermal food processing technique that releases oils and active compounds (e.g. antioxidants, phenols, vitamins) from olive paste. The olive-colored paste can be processed very uniformly through a continuous in-line process in the ultrasonic cavitation zone. Sonication is also very beneficial for process temperature: sonication heats up instantaneously and greatly reduces the warm-up time of tapenade, after which the process temperature can be easily maintained at the optimum process temperature (eg 28-30C).   Avocado Oil Extract Using an ultrasonic extraction machine to process avocado puree can increase the recovery rate of avocado oil by 15-24%. Sonication aids in the cold pressing of avocado oil by increasing oil production. Non-autoclaved technology allows avocado oil to retain its valuable nutrients, flavorful aromas and intense emerald green color. Ultrasonic instant dissolution and extraction of avocado pulp improves oil release and potentially shortens the instant dissolution time in industrial avocado oil production without compromising quality. Ultrasonic-pressed avocado oil is carefully maintained to retain all of its healthy nutritional compounds such as vitamins, enzymes, micronutrients and flavor components. Studies have shown that sonication increases the extraction rate and reduces extraction time of edible oils, while maintaining the high nutrient levels of vegetable oils.   Summarize Ultrasonic extraction can be used as a single method for extracting edible oil from seeds and oil-rich fruits, or it can be integrated or retrofitted into conventional, already existing edible oil production equipment to improve oil yield and quality. Ultrasonic extraction equipment is easy to install and requires little space (small footprint), so it can be retrofitted into existing oil plants. Industrial Ultrasonic Extractors are rugged and industrial grade for 24/7 operation under heavy loads and harsh environments. IMG_2647

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