Process Flow Cell

Flow cells with high-power ultrasound technology have become a revolutionary solution for optimizing various processes without affecting product quality. Our flow cells are designed to be integrated directly into the production line, allowing food fluids to be treated without increasing their temperature.

These devices are specifically designed for the food industry, where effective fluid treatment is required without altering their organoleptic properties. Our equipment is installed directly on the production line, allowing the fluid to pass through its interior while being subjected to an intense field of high-power ultrasound.

This treatment generates a series of physical effects on the product without altering its flavor, aroma, or nutritional value. Thanks to the application of ultrasound, significant improvements are achieved in processes such as fermentation, sterilization, pasteurization, and crystallization, among others.

REQUEST MORE INFORMATION

Applications in the Food Industry - Flow Cell

Our ultrasonic flow cells have proven highly effective in various food production processes. Some of their most notable applications include:

1. Fermentation Acceleration
Our ultrasound technology enhances the activity of beneficial yeasts and bacteria in fermentation processes, such as the production of beer, wine, and dairy products. This significantly reduces fermentation time without affecting product quality.

2. Sterilization and Pasteurization
Treatment with our high-power ultrasonic machines eliminates pathogenic microorganisms without subjecting the fluid to high temperatures. This prevents nutrient degradation and improves the quality of the final product.

3. UHT (High-Performance Heat Treatment)
The UHT (High-Performance Heat Treatment) process involves an ultra-high temperature (UHT) treatment used for products such as milk. By using ultrasonic flow cells, microorganism reduction can be achieved without exposing the fluid to extreme temperatures, which better preserves the product's properties.

4. Crystallization
Our ultrasound influences the formation and growth of crystals in processes such as the crystallization of sugar, honey, or fats. This allows for more homogeneous and controlled crystalline structures, improving the texture and stability of products.

Ultrasonic flow cells represent a key innovation in the food industry. Their ability to improve processes such as fermentation, pasteurization, and crystallization without raising product temperatures offers an efficient and sustainable solution for manufacturers. With benefits ranging from energy savings to increased productivity, this technology is emerging as a fundamental pillar for the future of food production. At DCM Ultrasonic, our flow cells for production lines will help optimize your company's resources.