Ultrasonic emulsification has been used in many fields and plays a unique role in various fields.
There are many industrial phacoemulsification applications, and phacoemulsification is the earliest technology used for food processing. For example, soft drinks, ketchup, mayonnaise, jam, artificial milk, baby food, chocolate, salad oil, oil, sugar and other mixed foods used in the food industry have been tested and used at home and abroad, and have been improved. The effect of product quality and production efficiency, and the waterborne carotenoid emulsification has been successfully tested and used for production.
The banana peel powder was pretreated by ultrasonic dispersion combined with physical modification of high pressure cooking, and then the banana peel powder was hydrolyzed by amylase. The single factor experiment was used to study the effect of the pretreatment method on the extraction rate of soluble dietary fiber in banana peel and the physical and chemical properties of banana skin insoluble dietary fiber. The results showed that ultrasonic dispersion combined with high pressure cooking treatment was simpler than without pretreatment. The insoluble dietary fiber obtained by the enzyme treatment increased the water holding capacity by 5.05 g/g, the combined hydraulic power by 4.66 g/g, the oil holding power by 4.60 g/g, and the swelling property by 0.4 mL/g.