In different industries, the manufacturing process of emulsion varies greatly. These differences include the components used (mixture, including various components in the solution), emulsification method, and more processing conditions. Emulsions are dispersions of two or more immiscible liquids. High intensity ultrasound provides the energy needed to disperse a liquid phase (dispersed phase) into a small droplet of another second phase (continuous phase).

Ultrasonic emulsification equipment is a process in which two (or more than two) immiscible liquids are evenly mixed to form a dispersion system under the action of ultrasonic energy. One liquid is evenly distributed in the other liquid to form emulsion. Compared with general emulsification technology and equipment (such as propeller, colloid mill and homogenizer, etc.), ultrasonic emulsification has the characteristics of high emulsification quality, stable emulsification products and low power required.

There are many industrial applications of ultrasonic emulsification, and ultrasonic emulsification is one of the technologies used in food processing. For example, soft drinks, ketchup, mayonnaise, jam, artificial milk, baby food, chocolate, salad oil, oil, sugar water and other kinds of mixed food used in food industry have been tested and adopted at home and abroad, and have achieved the effect of improving product quality and production efficiency, and water-soluble carotene emulsification has been successfully tested and used in production.

Banana peel powder was pretreated by ultrasonic dispersion combined with high pressure cooking, and then hydrolyzed by amylase. Single factor experiment was used to study the effect of this pretreatment on the extraction rate of soluble dietary fiber from banana peel and the physicochemical properties of insoluble dietary fiber from banana peel. The results showed that the water holding capacity and binding water power of ultrasonic dispersion combined with high-pressure cooking treatment were increased by 5.05g/g and 4.66g/g, respectively 60 g / g and 0. 4 ml / g respectively.

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