A method for deodorization and flavor compounding of passion fruit seed oil based on ultrasonic assistance

Abstract

The application discloses a method for deodorization and flavor compounding of passion fruit seed oil based on ultrasonic assistance, which comprises the following steps: obtaining passion fruit seed clean oil substrate; using liquid refrigerant to absorb waste heat of an ultrasonic transducer to generate phase change and generate stable gaseous working medium; shearing and injecting the stable gaseous working medium into the clean oil substrate to form micro-nano bubbles, and synchronously applying double-frequency orthogonal pulse ultrasonic waves; low-frequency ultrasonic waves excite transient cavitation to cut off the binding force of odor-causing volatile substances, and high-frequency ultrasonic waves maintain stable cavitation to drive odor-causing substances into micro-nano bubbles; mixed fluid enters a vacuum separation tank, micro-nano bubbles expand and break under pressure difference, odor-causing gaseous substances are removed, and deodorized and purified seed oil is obtained; oil-in-water type nano colostrum containing flavor components is injected into the deodorized and purified seed oil, frequency modulation and frequency sweeping ultrasonic waves are applied to induce interfacial phase transition, and the flavor components are in-situ embedded in a triglyceride micro-network structure. The application realizes cold physical deodorization, effectively protects heat-sensitive components, and prolongs the flavor retention period.

Description

Technical Field

[0001] This invention relates to the field of oil and fat processing technology, specifically to a method for deodorizing and blending the flavor of passion fruit seed oil based on ultrasound assistance. Background Technology

[0002] Passion fruit seed oil is a plant oil extracted from a byproduct of passion fruit processing. It is rich in linoleic acid, paclitaxel, tocopherol, and other unsaturated fatty acids and antioxidants, making it valuable in food additives, health products, and cosmetic ingredients. Unrefined passion fruit seed oil contains a large amount of short-chain aldehydes and ketones, which cause a distinctive raw, grassy, ​​and astringent odor, limiting its direct application in finished products. Therefore, deodorization is a necessary step in the refining process of passion fruit seed oil. Furthermore, to enhance the product's sensory appeal in the consumer market, flavoring and blending of flavoring agents are usually required in the refined base oil.

[0003] Currently, the most commonly used deodorization and deodorization methods in the oil processing industry are high-temperature vacuum steam distillation, which relies on a high-temperature environment above 200 degrees Celsius to drive the desorption of volatile substances. In recent years, ultrasonic technology, due to its ability to generate cavitation effects, has been gradually introduced into the auxiliary deodorization process of oils. The conventional approach in this field is to directly immerse or attach an ultrasonic transducer to the outer wall of the reactor, applying a continuous sound field to the oil fluid. This attempts to utilize the mechanical microjets generated by ultrasonic cavitation to break the intermolecular binding forces between the odor-causing molecules and the oil matrix, thereby reducing the heat treatment temperature and improving mass transfer efficiency.

[0004] Existing ultrasonic-assisted deodorization technology for oils suffers from severe localized thermal runaway defects when processing high-viscosity substrates. During continuous high-frequency electroacoustic conversion, the ultrasonic transducer inevitably releases a large amount of waste heat, which is directly conducted and accumulates in the surrounding oil medium, easily forming localized overheating areas. Since the highly nutritious active substances in passion fruit seed oil, such as leucine, are extremely sensitive to thermal environments, the localized high temperatures caused by the ultrasonic equipment not only lead to the rapid degradation and inactivation of heat-sensitive nutrients but also induce accelerated oxidation of unsaturated fatty acids and even produce secondary odors. Conventional processes typically use external water cooling systems to forcibly cool the ultrasonic equipment; however, this physically isolated external water cooling often suffers from significant heat conduction lag, failing to fundamentally eliminate abnormal temperature rises in the oil medium within the acoustic action area. This makes it difficult to achieve high-quality processing that is both highly efficient in physical deodorization and fully protects heat-sensitive substances in a normal temperature fluid environment. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides an ultrasound-assisted method for deodorizing and blending passion fruit seed oil, which solves the problems of degradation of heat-sensitive nutrients due to high-temperature treatment and poor interfacial physical stability after conventional flavor blending in existing oil deodorization processes.

[0006] To achieve the above objectives, the present invention provides a method for deodorizing and blending the flavor of passion fruit seed oil based on ultrasound assistance, comprising the following steps: Passion fruit seed crude oil is extracted by mechanical pressing. The passion fruit seed crude oil is then filtered and degummed and deacidified to obtain passion fruit seed clear oil substrate. The cold source based on waste heat recovery is fed into the gaseous working fluid generation step: liquid refrigerant is introduced into the phase change cooling sleeve outside the ultrasonic transducer. The liquid refrigerant absorbs the heat energy emitted by the ultrasonic transducer and undergoes vaporization phase change to generate high-pressure gaseous working fluid. After being throttled and stabilized by the gas regulating component, the high-pressure gaseous working fluid is guided by the pipeline to the micro-nano bubble generating component. Dual-frequency orthogonal pulse acoustic field coupled micro / nano bubble mass transfer deodorization step: Passion fruit seed oil substrate is pumped into a continuous flow tubular main reactor. The micro / nano bubble generating component shears and injects the stabilized high-pressure gaseous working fluid into the passion fruit seed oil substrate to form micro / nano bubbles. Simultaneously, dual-frequency ultrasound with spatial orthogonal arrangement characteristics is applied to the fluid in the continuous flow tubular main reactor. The low-frequency ultrasound excites transient cavitation to cut off the binding force between the odor-causing volatile substances and lipid macromolecules. The high-frequency ultrasound maintains the steady-state cavitation of the micro / nano bubbles and drives the dissociated odor-causing volatile substances to migrate across the gas-liquid phase interface into the interior of the micro / nano bubble cavity. Pressure differential driven continuous gas-liquid separation step: Passion fruit seed oil substrate mixed with fishy micro-nano bubbles enters the vacuum separation tank through a closed pipeline. The fishy micro-nano bubbles expand in volume under the pressure differential inside the vacuum separation tank and migrate directionally to the free liquid surface. The fishy micro-nano bubbles burst on the liquid surface and release fishy gaseous substances. The fishy gaseous substances are continuously pumped out and collected by the vacuum pump. The deodorized and purified seed oil is discharged from the bottom of the vacuum separation tank. The in-situ flavor encapsulation step induced by frequency-sweeping acoustic microturbulence is as follows: Natural passion fruit flavor active components are homogenized and mixed with an aqueous solution and an emulsifier to prepare an oil-in-water nano-primem. The oil-in-water nano-primem is continuously injected into deodorized and purified seed oil through a microfluidic high-pressure nozzle assembly, and frequency-modulated sweeping ultrasound is applied to the injection section. The frequency-modulated sweeping ultrasound excites microfluidic turbulence and asymmetric cavitation at the oil-water boundary layer, driving the oil-in-water nano-primem droplets to undergo interfacial phase transition, thus encapsulating the natural passion fruit flavor active components in situ within the triglyceride micronetwork structure of the deodorized and purified seed oil, completing the continuous flavor blending of passion fruit seed oil.

[0007] Preferably, in the step of generating a gaseous working fluid from a cold source based on waste heat recovery, a fluid pump continuously injects a liquid refrigerant selected from liquid nitrogen or liquid carbon dioxide into the fluid inlet of the phase change cooling sleeve surrounding the piezoelectric ceramic component of the ultrasonic transducer. By dynamically adjusting the injection flow rate of the liquid refrigerant through control of the main unit, an energy balance is maintained between the heat generation of the ultrasonic transducer and the heat absorption process of the vaporization of the liquid refrigerant, thus avoiding redundant waste heat transfer to the passion fruit seed oil substrate and causing degradation of heat-sensitive substances. The principle of maintaining the thermodynamic coupling energy balance is as follows: the net heat generation power after deducting the electroacoustic conversion efficiency loss from the input electrical power of the ultrasonic transducer is numerically equal to the sum of the latent heat power of the phase change required to generate the gaseous working fluid and the sensible heat power absorbed by the temperature rise of the gaseous working fluid.

[0008] Preferably, the specific method for maintaining the energy balance of thermodynamic coupling is as follows: Temperature and pressure sensors installed at the fluid outlet of the phase change cooling jacket are used to collect the outlet temperature and pressure of the high-pressure gaseous working fluid in real time and transmit this data to the control host. When the control host determines that the outlet temperature is lower than a preset vaporization threshold, it outputs a feedback signal to the frequency converter control module connected to the fluid delivery pump, reducing the pump speed to decrease the injection volume of the liquid refrigerant and prevent unvaporized liquid refrigerant from passing through the phase change cooling jacket into the downstream pipeline. After leaving the phase change cooling jacket, the high-pressure gaseous working fluid flows sequentially through a back pressure valve and a gas mass flow controller. The back pressure valve maintains a stable back pressure in the vaporization environment within the phase change cooling jacket. Subsequently, the gas mass flow controller adjusts the flow rate and gauge pressure of the high-pressure gaseous working fluid to preset calibration values, outputting a constant-pressure, stabilized gaseous working fluid.

[0009] Preferably, in the dual-frequency orthogonal pulse acoustic field coupled micro-nano bubble mass transfer deodorization step, the passion fruit seed oil substrate is pumped into and flows through the fluid inlet end with a Venturi tube contraction and expansion structure. When the passion fruit seed oil substrate passes through the contraction section of the Venturi tube throat, a primary multiphase cavitation nucleus is generated due to a pressure change. The pressure-stabilized gaseous working fluid is injected into the primary multiphase cavitation nucleus through the micropores of the porous ceramic tube embedded in the inner wall of the expansion section of the Venturi tube throat, thereby reducing the acoustic cavitation trigger threshold when the passion fruit seed oil substrate enters the subsequent acoustic field region.

[0010] Preferably, dual-frequency ultrasonic waves are emitted by a low-frequency ultrasonic transducer array and a high-frequency ultrasonic transducer array arranged around the outer wall of the continuous flow tube main reactor. The operating frequency range of the low-frequency ultrasonic transducer array is set to 20kHz to 30kHz, and the operating frequency range of the high-frequency ultrasonic transducer array is set to 50kHz to 100kHz. The normals of the ultrasonic emission surfaces of the low-frequency and high-frequency ultrasonic transducer arrays are arranged perpendicularly at 90 degrees in spatial geometry. Through a pulsed operating mode, a spatially orthogonal composite sound pressure field is constructed inside the continuous flow tube main reactor, preventing the formation of a fixed standing wave field inside the reactor. The three-dimensional acoustic distribution of the spatially orthogonal composite sound pressure field satisfies the superposition principle. The composite sound pressure field distribution at any spatial coordinate inside the fluid at a specific moment is specifically manifested as the sinusoidal fluctuations of the low-frequency and high-frequency sound pressure amplitudes in their respective radiation directions, with a set physical phase difference.

[0011] Preferably, in the dual-frequency orthogonal pulse acoustic field coupled micro / nano bubble mass transfer deodorization step, the low-frequency ultrasound excites transient cavitation to cause some micro / nano bubbles to rapidly contract and collapse, forming microjets pointing towards the gas-liquid interface, thereby severing the intermolecular forces between the odor-causing volatile substances containing volatile aldehydes and ketones of specific chain lengths and triglyceride molecules; the high-frequency ultrasound drives the uncollapsed micro / nano bubbles to generate periodic volume pulsations in a spatial orthogonal composite acoustic pressure field, thereby accelerating the microfluidic convection mass transfer at the gas-liquid interface and promoting the transfer of odor-causing volatile substance molecules into the interior of the micro / nano bubbles.

[0012] Preferably, in the differential pressure driven continuous gas-liquid separation step, the passion fruit seed oil substrate mixed with micro-nano bubble clusters is introduced through a sealed pipeline and flows through a falling film distributor near the top inlet inside the vacuum separator, forming a thin film fluid layer. The opening of the vacuum regulating valve on the exhaust pipeline is adjusted by an absolute pressure transmitter in conjunction with the control host to maintain a constant negative pressure. Under constant negative pressure, the micro-nano bubbles expand in volume, increasing their radius. The increased buoyancy of the expanded bubbles in the passion fruit seed oil substrate accelerates their directional migration towards the surface of the thin film fluid layer. The dynamic law of the terminal rising velocity of the expanded micro-nano bubbles in the passion fruit seed oil substrate medium is as follows: the terminal rising velocity of the bubbles is directly proportional to the square of the measured bubble radius, the density difference between the passion fruit seed oil substrate and the gaseous substance, and the gravitational acceleration, and inversely proportional to the dynamic viscosity of the passion fruit seed oil substrate.

[0013] Preferably, in the frequency-sweeping acoustic microturbulence-induced flavor in-situ embedding step, the aqueous solution is selected from deionized water or purified water, and the emulsifier is selected from polysorbate nonionic surfactants or sorbitan nonionic surfactants. The oil-in-water nano-prime is continuously injected via a microfluidic high-pressure nozzle assembly, with the injection direction of the microfluidic high-pressure nozzle assembly parallel to the flow direction of the deodorized and purified seed oil to maintain initial distribution uniformity. Frequency-modulated sweeping ultrasound is applied by a frequency-modulated sweeping ultrasound generator, with the lower limit of the operating frequency set to 20kHz, the upper limit of the operating frequency set to 120kHz, and the periodic frequency change rate set to 1kHz / s to 5kHz / s. The control system, by transiently integrating the instantaneous effective power output within the sweeping operating band and combining it with the volumetric flow rate of the deodorized and purified seed oil, constrains the unit volume acoustic energy density of the fluid in the confluence section, so that the frequency-modulated sweeping ultrasound energy is released in a broadband discontinuous form. The control logic for the unit volume acoustic energy density constraint is as follows: the unit volume acoustic energy density of the fluid in the confluence section is equal to the integral value obtained by dividing the instantaneous effective power output in the effective sweep frequency band by the rate of change of the periodic frequency, and then dividing by the constant volume flow rate of the deodorized and purified seed oil.

[0014] This invention provides a method for deodorizing and blending the flavors of passion fruit seed oil using ultrasound-assisted methods. It offers the following advantages: 1. This invention constructs an ultrasonic thermo-mass coupling closed loop, combining the waste heat of the ultrasonic transducer with the latent heat of phase change of the cryogenic liquid working fluid. This achieves self-sufficiency of the cold source and synchronous generation of micro-nano bubble gas phase carriers. The synergistic physical mechanism effectively avoids local overheating and oxidation of passion fruit seed oil caused by the heating of the ultrasonic equipment. Physical deodorization is completed in a normal temperature fluid environment, protecting the structural integrity of heat-sensitive nutrients.

[0015] 2. This invention employs a relay coupling structure of fluid dynamic cavitation and dual-frequency orthogonal acoustic cavitation. It utilizes the pressure mutation generated by the Venturi tube to create cavitation nuclei, thereby reducing the acoustic cavitation threshold of high-viscosity seed oil media. At the same time, the spatially orthogonal dual-frequency acoustic field eliminates the hot spot phenomenon caused by single-frequency continuous ultrasonic standing waves. The synergistic effect of low-frequency transient cavitation desorption and high-frequency steady-state cavitation mass transfer enrichment enables the directional transfer of odorous volatile substances into the interior of micro-nano bubbles.

[0016] 3. This invention utilizes the broadband discontinuous energy release characteristics of frequency-modulated sweep ultrasound to induce microturbulence and interfacial phase transition at the oil-water boundary layer while controlling the acoustic energy density per unit volume. Through physical shearing, the flavor active components are in situ embedded in the lipid micronetwork structure, forming a thermodynamically and kinetically stable microencapsulated dispersion system without the need for additional macromolecular wall materials, thereby improving the flavor retention period and fluid stability of passion fruit seed oil. Attached Figure Description

[0017] Figure 1 This is a complete process operation flowchart according to an embodiment of the present invention. Detailed Implementation

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Please see the appendix Figure 1 This invention provides a method for deodorizing and blending flavors of passion fruit seed oil based on ultrasound assistance. By establishing a physical coupling model involving phase change thermodynamics (closed loop), porous microfluidic mass transfer, and multi-frequency acoustic field driving, the volatile components of the oil medium are decomposed and in-situ encapsulated with flavor substances in a fluid environment. Before executing the core process, crude passion fruit seed oil is extracted by mechanical pressing. The crude passion fruit seed oil is then pretreated by filtration and degumming / deacidification to obtain a clear passion fruit seed oil substrate. The specific process steps are as follows: S1, the cold source based on waste heat recovery is used to generate the gaseous working fluid. Liquid refrigerant is introduced into the phase change cooling jacket outside the ultrasonic transducer. The liquid refrigerant absorbs the heat energy emitted by the ultrasonic transducer and undergoes a vaporization phase change, generating a high-pressure gaseous working fluid. After being throttled and stabilized by a gas regulating component, the high-pressure gaseous working fluid is guided by a pipeline to the micro / nano bubble generating component.

[0020] S2, Dual-frequency orthogonal pulse acoustic field coupled micro / nanobubble mass transfer deodorization step. Passion fruit seed oil substrate is pumped into a continuous flow tubular main reactor. A micro / nanobubble generating component shears and injects a stabilized high-pressure gaseous working fluid into the passion fruit seed oil substrate, forming micro / nanobubbles. Simultaneously, dual-frequency ultrasound with spatially orthogonal arrangement is applied to the fluid in the continuous flow tubular main reactor. Low-frequency ultrasound excites transient cavitation, breaking the binding force between the odor-causing volatile substances and lipid macromolecules; high-frequency ultrasound maintains steady-state cavitation of the micro / nanobubbles, driving the dissociated odor-causing volatile substances to migrate across the gas-liquid interface into the interior of the micro / nanobubble cavity.

[0021] S3, Pressure Differential Driven Continuous Gas-Liquid Separation Step. Passion fruit seed oil substrate mixed with micro-nano bubbles containing fishy odor enters a vacuum separator via a sealed pipeline. Upon entering the vacuum separator, the micro-nano bubbles expand in volume under the pressure differential and migrate directionally towards the free liquid surface. These micro-nano bubbles burst at the liquid surface, releasing fishy-odor gaseous substances, which are continuously pumped out and collected by a vacuum pump. Deodorized and purified seed oil is discharged from the bottom of the vacuum separator.

[0022] S4, Sweep-frequency acoustic microturbulence-induced in-situ flavor encapsulation step. Natural passion fruit flavor active components are homogenized and mixed with an aqueous solution and an emulsifier to prepare an oil-in-water nano-primembryo. The oil-in-water nano-primembryo is continuously injected into deodorized and purified seed oil through a microfluidic high-pressure nozzle assembly, with frequency-modulated sweep-frequency ultrasound applied to the injection section. The frequency-modulated sweep-frequency ultrasound excites microfluidic turbulence and asymmetric cavitation at the oil-water boundary layer, driving an interfacial phase transition in the oil-in-water nano-primembryo droplets. This in-situ encapsulates the natural passion fruit flavor active components within the triglyceride micronetwork structure of the deodorized and purified seed oil, completing the continuous flavor blending of passion fruit seed oil.

[0023] When implementing a waste heat recovery-based cold source supply process to generate a gaseous working fluid, the fluid-to-thermal energy conversion process includes the following steps: S101, liquid refrigerant is introduced into the phase change cooling sleeve outside the ultrasonic transducer. As a specific feature of the phase change cooling sleeve, it is implemented as a metal annular flow channel surrounding the piezoelectric ceramic assembly of the ultrasonic transducer, where the liquid refrigerant forms forced convection. As a specific feature of the liquid refrigerant, it is selected from liquid nitrogen or liquid carbon dioxide. A fluid transfer pump draws the liquid refrigerant from the cryogenic storage tank, maintaining a constant injection flow rate, and continuously injects the liquid refrigerant into the fluid inlet of the phase change cooling sleeve. A frequency converter control module is installed between the fluid inlet of the phase change cooling sleeve and the cryogenic storage tank. The frequency converter control module is connected to the fluid transfer pump and is used to dynamically adjust the injection flow rate of the liquid refrigerant.

[0024] S102, the ultrasonic transducer is activated. During the electroacoustic conversion process, the ultrasonic transducer releases redundant waste heat to the external environment. The liquid refrigerant absorbs the redundant waste heat conducted through the metal tube wall by the piezoelectric ceramic component within the phase change cooling jacket, causing the liquid refrigerant to undergo a vaporization phase change, generating a high-pressure gaseous working fluid. This phase change vaporization process absorbs heat, lowering the operating temperature of the ultrasonic transducer and preventing redundant waste heat from being transferred to the passion fruit seed oil substrate, which could cause degradation of heat-sensitive substances. The heat generation of the ultrasonic transducer and the heat absorption process of the liquid refrigerant's vaporization form a thermodynamic coupling within the system. The energy balance of this thermodynamic coupling satisfies the following equation: In the formula, This refers to the input electrical power of the ultrasonic transducer; The electroacoustic conversion efficiency of the piezoelectric element in the ultrasonic transducer; The mass flow rate of the liquid refrigerant after it absorbs heat and vaporizes to generate a high-pressure gaseous working fluid. The latent heat of phase change required for the liquid refrigerant to undergo a vaporization phase change; The specific heat capacity of the high-pressure gaseous working fluid under constant pressure conditions; This is the temperature rise difference when the high-pressure gaseous working fluid leaves the fluid outlet of the phase change cooling sleeve.

[0025] To maintain the energy balance of the aforementioned thermodynamic coupling, temperature and pressure sensors are installed at the fluid outlet of the phase change cooling jacket. These sensors continuously monitor the outlet temperature and pressure of the high-pressure gaseous working fluid and transmit these values ​​to the control unit. The control unit determines the degree of vaporization of the liquid refrigerant based on the outlet temperature and pressure values. If the outlet temperature is lower than a preset vaporization threshold, the control unit outputs a feedback signal to the frequency converter control module. The frequency converter control module then reduces the speed of the fluid delivery pump to decrease the injection volume of the liquid refrigerant, preventing unvaporized liquid refrigerant from passing through the phase change cooling jacket into the downstream pipeline.

[0026] S103, after the high-pressure gaseous working fluid leaves the phase change cooling jacket, it enters the gas regulation component for throttling and pressure stabilization. As a specific feature of the gas regulation component, it includes a back pressure valve and a gas mass flow controller connected in series on the gas pipeline. The back pressure valve maintains a stable back pressure in the vaporization environment within the phase change cooling jacket, preventing the liquid refrigerant from boiling violently. After passing through the back pressure valve, the high-pressure gaseous working fluid enters the gas mass flow controller, which adjusts the flow rate and gauge pressure of the high-pressure gaseous working fluid to preset calibration values, outputting a constant-pressure, stabilized gaseous working fluid. This stabilized gaseous working fluid, serving as the gaseous physical carrier for subsequent extraction and separation steps, is guided via a gas delivery pipeline to the micro / nano bubble generator component located inside the main reactor.

[0027] When performing dual-frequency orthogonal pulse acoustic field coupled micro / nano bubble targeted mass transfer technology, the relay coupling mass transfer process of hydrodynamic cavitation and acoustic cavitation includes the following steps: S201, passion fruit seed oil substrate is pumped into a continuous flow tubular main reactor. The fluid inlet of the continuous flow tubular main reactor is configured as a Venturi tube contraction-expansion structure. When the passion fruit seed oil substrate passes through the contraction section of the Venturi tube throat, the cross-sectional area of ​​the fluid decreases, the flow velocity increases, and the static pressure decreases, generating primary multiphase cavitation nuclei due to the pressure change. As a specific substructure combining the micro / nano bubble generating component with the inlet of the continuous flow tubular main reactor, the micro / nano bubble generating component is implemented as a porous ceramic tube embedded in the inner wall of the expansion section of the Venturi tube throat. The pressure-stabilized gaseous working fluid enters the expansion section of the Venturi tube throat through the micropores of the porous ceramic tube and is injected into the primary multiphase cavitation nuclei, forming a micro / nano bubble fluid mixture containing the pressure-stabilized gaseous working fluid. The fluid dynamics cavitation structure, as a pre-relay module for ultrasonic cavitation, uses pre-implanted micro / nano bubbles to change the acoustic impedance of the passion fruit seed oil substrate, reducing the acoustic cavitation trigger threshold when the passion fruit seed oil substrate enters the subsequent acoustic field region.

[0028] S202, a micro / nano bubble fluid mixture continuously flows into the dual-frequency orthogonal ultrasonic radiation zone of a continuous flow tubular main reactor. The outer wall of the continuous flow tubular main reactor is surrounded by low-frequency and high-frequency ultrasonic transducer arrays. As a design feature of the orthogonal physical structure, the normals to the ultrasonic emission surfaces of the low-frequency and high-frequency ultrasonic transducer arrays are arranged at a 90-degree perpendicular intersection in spatial geometry. As a specific feature of the operating frequency, the operating frequency range of the low-frequency ultrasonic transducer array is set to 20kHz to 30kHz, and the operating frequency range of the high-frequency ultrasonic transducer array is set to 50kHz to 100kHz. Both the low-frequency and high-frequency ultrasonic transducer arrays emit ultrasonic waves into the fluid using a pulsed operating mode, constructing a spatially orthogonal composite sound pressure field inside the continuous flow tubular main reactor. The spatial orthogonal arrangement structure avoids the parallel interference and destructive effect of two sound waves in the pipeline fluid, prevents the formation of a fixed standing wave field inside the continuous flow tubular main reactor, and reduces local overheating and sound energy attenuation.

[0029] S203, the three-dimensional acoustic distribution of the spatially orthogonal composite acoustic pressure field in the central region of the fluid inside the continuous flow tubular main reactor satisfies the superposition principle. Arbitrary spatial coordinates within the fluid... At any moment Composite sound pressure field distribution As shown in the following formula: In the formula, This refers to the low-frequency sound pressure amplitude output by the low-frequency ultrasonic transducer array. This refers to the high-frequency sound pressure amplitude output by the high-frequency ultrasonic transducer array; The wavenumber of low-frequency ultrasound in the passion fruit seed oil substrate medium; The wavenumber of high-frequency ultrasound in the passion fruit seed oil substrate medium; The spatial coordinates of the direction of low-frequency ultrasonic radiation; The spatial coordinates of the high-frequency ultrasonic radiation direction; This is the natural angular frequency of low-frequency ultrasound; This is the natural angular frequency of high-frequency ultrasound; The duration of the ultrasonic wave action; The physical phase difference set at the starting point of two orthogonal sound waves.

[0030] In S204, a physical synergistic mass transfer effect is generated between the orthogonal composite acoustic pressure field and the micro / nanobubble fluid mixture within the reaction fluid domain. Low-frequency ultrasound induces transient cavitation in the liquid phase. Some micro / nanobubbles rapidly contract and collapse under transient cavitation, forming microjets pointing towards the gas-liquid interface. The microjets block the intermolecular forces between the odor-causing volatile substances and triglyceride molecules. The odor-causing volatile substances include volatile aldehydes and ketones with specific chain lengths. High-frequency ultrasound synchronously maintains the steady-state cavitation characteristics of the uncollapsed micro / nanobubbles, driving them to generate periodic volume pulsations within the spatial orthogonal composite acoustic pressure field. These volume pulsations accelerate microfluidic convection mass transfer at the gas-liquid interface, driving the odor-causing volatile substance molecules, dissociated by the microjets, to cross the liquid boundary layer and accumulate in the gas-phase cavity inside the micro / nanobubbles. Through the synergistic effect of transient cavitation desorption and steady-state cavitation mass transfer enrichment, odor-causing volatile substances are transferred from the liquid phase system to the interior of micro-nano bubbles, completing the continuous deodorization treatment of passion fruit seed oil substrate. The micro-nano bubble cluster carrying the odor-causing volatile substances is discharged along with the passion fruit seed oil substrate into the subsequent separation pipeline.

[0031] When performing a pressure differential-driven continuous gas-liquid phase separation process, the separation and collection of gas and liquid phase substances includes the following steps: S301, the passion fruit seed oil substrate mixed with micro-nano bubble clusters is introduced into a vacuum separation tank via a sealed delivery pipeline. A falling film distributor is installed inside the vacuum separation tank near the top inlet. The passion fruit seed oil substrate mixed with micro-nano bubble clusters flows downwards through the falling film distributor, forming a thin film-like fluid layer on the inner wall surface of the vacuum separation tank. This thin film-like fluid layer reduces the absolute distance the micro-nano bubble clusters must travel to migrate to the free liquid surface at the gas-liquid interface.

[0032] S302, the exhaust port at the top of the vacuum separator is connected to a vacuum pump via an exhaust pipe. The vacuum pump is a liquid ring vacuum pump. A vacuum regulating valve is connected in series on the exhaust pipe, and an absolute pressure transmitter is installed on the side wall of the vacuum separator. The absolute pressure transmitter collects the pressure signal inside the vacuum separator in real time and transmits the pressure signal to the control host. The control host adjusts the opening of the vacuum regulating valve according to the pressure signal to maintain a constant negative pressure inside the vacuum separator, preventing the passion fruit seed oil substrate from boiling violently and being entrained by droplets due to a sudden pressure drop. The micro-nano bubble group in the thin film fluid layer is affected by the constant negative pressure environment, and a pressure difference is formed between the pressure inside the micro-nano bubble cavity and the external fluid environment pressure. The pressure difference forces the micro-nano bubbles to expand in volume, and the radius of the micro-nano bubbles increases accordingly. The expanded micro-nano bubbles gain upward buoyancy in the passion fruit seed oil substrate. The terminal upward velocity of the expanding micro-nano bubbles in the passion fruit seed oil substrate medium follows Stokes' dynamics: In the formula, The terminal rise velocity of expanded micro-nano bubbles inside the passion fruit seed oil substrate medium; The measured radius of the micro-nano bubble after volume expansion under negative pressure; The physical density of the passion fruit seed oil substrate; The total density of the mixed gaseous substances contained inside the micro- and nano-bubbles; It is the standard gravitational acceleration constant; The dynamic viscosity of passion fruit seed oil substrate at the operating temperature is given. The measured bubble radius of micro- and nano-bubbles increases, resulting in a quadratic increase in terminal rise velocity. The constant negative pressure accelerates the directional migration of micro- and nano-bubble swarms to the surface of the thin-film fluid layer.

[0033] In step S303, the micro-nano bubble cluster migrates to the free liquid surface of the thin-film fluid layer. The outward expansion stress within the micro-nano bubbles exceeds the surface tension limit at the gas-liquid interface, causing the micro-nano bubbles to rupture at the free liquid surface. This rupture releases the accumulated volatile odor-causing substances, including volatile aldehydes and ketones transferred from the previous step. A liquid ring vacuum pump continuously extracts these volatile odor-causing substances from the vacuum separator via an exhaust pipe. The deodorized and purified seed oil, stripped of these volatile odor-causing substances, collects along the inner wall in the collection area at the bottom of the vacuum separator. A pipeline output pump then extracts the deodorized and purified seed oil from the outlet at the bottom of the vacuum separator and transports it to the next flavor blending process step.

[0034] When performing the frequency-sweep acoustic microturbulence-induced flavor in-situ encapsulation process, the fluid mixing and flavor substance encapsulation process includes the following steps: S401, a water-in-oil nano-primembryo is prepared by homogenizing and mixing natural passion fruit flavor active components, an aqueous solution, and an emulsifier. As a specific characteristic of the emulsifier, it is selected from polysorbate-based nonionic surfactants or sorbitan-based nonionic surfactants. As a specific characteristic of the aqueous solution, it is selected from deionized water or purified water. The mixture of natural passion fruit flavor active components, aqueous solution, and emulsifier is sheared and broken down using a high-pressure homogenizer to control the droplet size distribution of the water-in-oil nano-primembryo at the nanoscale. The water-in-oil nano-primembryo is used to provide the internal guest phase for in-situ encapsulation processes.

[0035] S402, the deodorized and purified seed oil flows forward at a constant volumetric flow rate within a closed pipeline. A microfluidic high-pressure nozzle assembly is installed in the confluence section of the closed pipeline. The microfluidic high-pressure nozzle assembly continuously injects the prepared oil-in-water nano-primem into the flowing deodorized and purified seed oil, forming an oil-water mixture. The injection direction of the microfluidic high-pressure nozzle assembly is parallel to the flow direction of the deodorized and purified seed oil, maintaining the initial uniformity of the oil-in-water nano-primem within the deodorized and purified seed oil.

[0036] S403, a frequency-modulated sweeping ultrasonic generator is installed on the outer wall of the sealed pipe in the confluence section. The generator applies frequency-modulated sweeping ultrasound with periodic frequency changes to the oil-water mixture. As specific lower-level characteristics of the operating parameters, the lower limit of the operating frequency is set to 20kHz, the upper limit to 120kHz, and the periodic frequency change rate to 1kHz / s to 5kHz / s. The frequency-modulated sweeping ultrasound locally induces microfluidic turbulence and asymmetric cavitation at the oil-water boundary layer between the deodorized and purified seed oil and the oil-in-water nano-primer. The physical shear force generated by the microfluidic turbulence and asymmetric cavitation drives the droplets of the oil-in-water nano-primer to undergo an interfacial phase transition, in situ encapsulating the natural passion fruit flavor active components within the triglyceride micronetwork structure of the deodorized and purified seed oil. This in-situ encapsulation process relies on the steric hindrance effect of the triglyceride micronetwork structure to achieve the physical microencapsulation of the natural passion fruit flavor active components.

[0037] S404, to maintain the three-dimensional physical homeostasis of the triglyceride micronetwork structure and avoid excessive ultrasonic energy input leading to triglyceride molecule chain breakage or degradation of natural passion fruit flavor active components, the unit volume acoustic energy density of the fluid in the confluence section is constrained and controlled by the following integral formula: In the formula, The total acoustic energy density applied to a unit volume of oil-water mixture; To maintain a constant volumetric flow rate in the confluence section for deodorizing and purifying seed oil; The lower limit of the sweep frequency band set for the frequency-modulated sweep ultrasonic generator; The upper limit of the sweep frequency band set for the frequency-modulated sweep ultrasonic generator; The variable is the integral variable, representing the instantaneous operating frequency within the swept frequency band; To correspond to the instantaneous operating frequency The effective power output value of the frequency-modulated sweep ultrasonic generator under the specified conditions; The frequency change rate of the frequency-modulated sweep ultrasonic generator is defined as the periodic frequency change rate. By constraining the total acoustic energy density, the frequency-modulated sweep ultrasonic energy is released in a broadband discontinuous manner, ensuring that the encapsulation process of the natural passion fruit flavor active components is in a thermodynamic steady state.

[0038] S405, the fluid that has undergone the in-situ embedding process continues to flow along the closed pipeline to the discharge end, and is collected in the finished product storage tank to obtain passion fruit seed finished oil.

[0039] Example: Figure 1 This is a complete process flow chart according to an embodiment of the present invention. The complete continuous fluid operation process for performing the continuous deodorization and in-situ flavor blending process of passion fruit seed oil is as follows: Passion fruit seed oil substrate that has been mechanically pressed and physically purified is stored in a raw material tank as a reserve for processing.

[0040] Step one involves executing a waste heat recovery-based cold source supply and gaseous working fluid generation process. The output valve of the cryogenic storage tank is opened, and a fluid transfer pump continuously injects liquid nitrogen into the phase change cooling sleeve surrounding the piezoelectric ceramic component of the ultrasonic transducer. The ultrasonic transducer's power supply is then turned on. The liquid nitrogen absorbs the waste heat emitted by the ultrasonic transducer and vaporizes, generating high-pressure nitrogen. Based on the aforementioned system's preset thermodynamic energy balance, the control unit dynamically adjusts the delivery power of the fluid transfer pump to maintain a dynamic balance between the heat absorption during liquid nitrogen vaporization and the heat generation by the ultrasonic transducer. The high-pressure nitrogen is then pressurized by a gas mass flow controller and delivered to the micro / nano bubble generator component.

[0041] Step two involves executing the dual-frequency orthogonal pulse acoustic field coupled micro / nano bubble mass transfer deodorization process. The feed diaphragm pump is started, introducing passion fruit seed oil substrate from the raw material tank into the continuous flow tubular main reactor at a constant volumetric flow rate. The passion fruit seed oil substrate flows through the Venturi tube contraction and expansion structure at the inlet end of the continuous flow tubular main reactor. Regulated high-pressure nitrogen gas is injected into the passion fruit seed oil substrate at the micron and nanoscale through a porous ceramic tube embedded in the inner wall of the expansion section of the Venturi tube throat, forming a micro / nano bubble fluid mixture. This micro / nano bubble fluid mixture enters the dual-frequency orthogonal ultrasonic radiation zone of the continuous flow tubular main reactor. The low-frequency and high-frequency ultrasonic transducer arrays arranged on the outer wall of the continuous flow tubular main reactor are activated. The control system sets the operating frequency of the low-frequency ultrasonic transducer array to 25kHz and the operating frequency of the high-frequency ultrasonic transducer array to 80kHz. The low-frequency ultrasonic transducer array and the high-frequency ultrasonic transducer array are arranged perpendicularly at 90 degrees in spatial geometry, constructing a spatially orthogonal composite sound pressure field inside the fluid. The low-frequency ultrasound excites transient cavitation microjets, breaking the intermolecular forces between the odor-causing volatile substances and triglyceride molecules; the high-frequency ultrasound maintains steady-state cavitation in the micro- and nanobubbles, driving the odor-causing volatile substances to transfer into the interior of the micro- and nanobubbles.

[0042] Step three corresponds to the differential pressure driven continuous gas-liquid separation process. Passion fruit seed oil substrate, mixed with microbubbles rich in odor-causing volatile substances, flows into the falling film distributor at the top of the vacuum separator through a sealed pipeline. A liquid ring vacuum pump, linked to an absolute pressure transmitter, maintains a constant negative pressure environment inside the vacuum separator. Under this constant negative pressure, the microbubbles expand in volume. Based on the aforementioned Stokes terminal velocity dynamics, the expanding microbubbles accelerate upwards in the passion fruit seed oil substrate medium. The expanding microbubbles rupture at the free liquid surface inside the vacuum separator, releasing the odor-causing volatile substances. These substances are then extracted by the liquid ring vacuum pump, and the deodorized and purified seed oil collects at the bottom of the vacuum separator.

[0043] Step four involves performing the in-situ flavor encapsulation process induced by frequency sweeping acoustic microturbulence. The pipeline output pump is started to deliver the deodorized and purified seed oil to the manifold section of the sealed pipeline. A high-pressure homogenizer is used to mix and break down the natural passion fruit flavor active components, deionized water, and polysorbate surfactants to prepare an oil-in-water nano-primem. A microfluidic high-pressure nozzle injects the oil-in-water nano-primem into the flowing deodorized and purified seed oil in parallel. The frequency-modulated sweeping ultrasonic generator, installed on the outer wall of the sealed pipeline in the manifold section, is then activated. The frequency-modulated sweeping ultrasonic generator performs periodic frequency sweeps within the 20kHz to 120kHz frequency range, and the control system sets the periodic frequency change rate to 3kHz / s. By adjusting the effective power output of the frequency-modulated and swept-frequency ultrasonic generator in accordance with the aforementioned integral constraint condition of acoustic energy density per unit volume, the frequency-modulated and swept-frequency ultrasonic waves excite microfluidic turbulence and asymmetric cavitation, driving the interfacial phase transition of water-in-oil nano-primary emulsion droplets, thus encapsulating the natural passion fruit flavor active components within the triglyceride micronetwork structure of the deodorized and purified seed oil. The in-situ encapsulated passion fruit seed oil then flows into the finished product storage tank via pipeline.

[0044] For the mechanical filtration and impurity removal treatment and conventional degumming and deacidification processes of passion fruit seed crude oil, the gas pressure stabilization feedback closed loop composed of the back pressure valve and gas mass flow controller involved in each step, the liquid level balance monitoring logic of the vacuum separation tank composed of the float level gauge and programmable logic controller, and the electrical control logic of the automatic filling and flow monitoring of the electromagnetic flow meter and the automatic filling line linkage system can all be implemented by those skilled in the art using conventional physical separation equipment and industrial automation control systems. The above-mentioned pretreatment methods for passion fruit seed crude oil and the conventional electrical monitoring parameter tuning methods are all well-known technologies in this field and will not be elaborated further here.

[0045] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for deodorizing and blending the flavor of passion fruit seed oil based on ultrasound assistance, characterized in that, Includes the following steps: Passion fruit seed crude oil is extracted by mechanical pressing. The passion fruit seed crude oil is then filtered and degummed and deacidified to obtain passion fruit seed clear oil substrate. The cold source based on waste heat recovery is fed into the gaseous working fluid generation step: liquid refrigerant is introduced into the phase change cooling sleeve outside the ultrasonic transducer. The liquid refrigerant absorbs the heat energy emitted by the ultrasonic transducer and undergoes vaporization phase change to generate high-pressure gaseous working fluid. After being throttled and stabilized by the gas regulating component, the high-pressure gaseous working fluid is guided by the pipeline to the micro-nano bubble generating component. Dual-frequency orthogonal pulse acoustic field coupled micro / nano bubble mass transfer deodorization step: Passion fruit seed oil substrate is pumped into a continuous flow tubular main reactor. The micro / nano bubble generating component shears and injects the stabilized high-pressure gaseous working fluid into the passion fruit seed oil substrate to form micro / nano bubbles. Simultaneously, dual-frequency ultrasound with spatial orthogonal arrangement characteristics is applied to the fluid in the continuous flow tubular main reactor. The low-frequency ultrasound excites transient cavitation to cut off the binding force between the odor-causing volatile substances and lipid macromolecules. The high-frequency ultrasound maintains the steady-state cavitation of the micro / nano bubbles and drives the dissociated odor-causing volatile substances to migrate across the gas-liquid phase interface into the interior of the micro / nano bubble cavity. Pressure differential driven continuous gas-liquid separation step: Passion fruit seed oil substrate mixed with fishy micro-nano bubbles enters the vacuum separation tank through a closed pipeline. The fishy micro-nano bubbles expand in volume under the pressure differential inside the vacuum separation tank and migrate directionally to the free liquid surface. The fishy micro-nano bubbles burst on the liquid surface and release fishy gaseous substances. The fishy gaseous substances are continuously pumped out and collected by the vacuum pump. The deodorized and purified seed oil is discharged from the bottom of the vacuum separation tank. The in-situ flavor encapsulation step induced by frequency-sweeping acoustic microturbulence is as follows: Natural passion fruit flavor active components are homogenized and mixed with an aqueous solution and an emulsifier to prepare an oil-in-water nano-primem. The oil-in-water nano-primem is continuously injected into deodorized and purified seed oil through a microfluidic high-pressure nozzle assembly, and frequency-modulated sweeping ultrasound is applied to the injection section. The frequency-modulated sweeping ultrasound excites microfluidic turbulence and asymmetric cavitation at the oil-water boundary layer, driving the oil-in-water nano-primem droplets to undergo interfacial phase transition, thus encapsulating the natural passion fruit flavor active components in situ within the triglyceride micronetwork structure of the deodorized and purified seed oil, completing the continuous flavor blending of passion fruit seed oil.

2. The method for deodorizing and blending flavors of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the step of generating gaseous working fluid based on waste heat recovery, a liquid refrigerant selected from liquid nitrogen or liquid carbon dioxide is continuously injected into the fluid inlet of the phase change cooling sleeve surrounding the piezoelectric ceramic component of the ultrasonic transducer using a fluid transfer pump. By controlling the host to dynamically adjust the injection flow rate of the liquid refrigerant, the energy balance between the heat generation of the ultrasonic transducer and the heat absorption process of the vaporization of the liquid refrigerant is maintained, thus avoiding redundant waste heat transfer to the passion fruit seed oil substrate and causing degradation of heat-sensitive substances.

3. The method for deodorizing and blending flavors of passion fruit seed oil based on ultrasound assistance according to claim 2, characterized in that, The specific method for maintaining the energy balance of the thermodynamic coupling is as follows: the outlet temperature and pressure of the high-pressure gaseous working fluid are collected in real time by temperature and pressure sensors installed at the fluid outlet of the phase change cooling jacket and transmitted to the control host; when the control host determines that the outlet temperature value is lower than the preset vaporization threshold, it outputs a feedback signal to the frequency conversion control module connected to the fluid delivery pump, reduces the speed of the fluid delivery pump to reduce the injection amount of liquid refrigerant, and prevents unvaporized liquid refrigerant from passing through the phase change cooling jacket into the downstream pipeline.

4. The method for deodorizing and blending flavors of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the step of generating gaseous working fluid by supplying cold source based on waste heat recovery, after the high-pressure gaseous working fluid leaves the phase change cooling jacket, it flows sequentially through the back pressure valve and the gas mass flow controller. The back pressure valve is used to maintain the back pressure stability of the gasification environment in the phase change cooling jacket. Then, the gas mass flow controller is used to adjust the flow rate and gauge pressure of the high-pressure gaseous working fluid to the preset calibration value, and outputs a constant pressure stable gaseous working fluid.

5. The method for deodorizing and blending the flavor of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the dual-frequency orthogonal pulse acoustic field coupled micro-nano bubble mass transfer deodorization step, passion fruit seed oil substrate is pumped into and flows through the fluid inlet end with a Venturi tube contraction and expansion structure. When the passion fruit seed oil substrate passes through the contraction section of the Venturi tube throat, a primary multiphase cavitation nucleus is generated due to a sudden pressure change. The pressure-stabilized gaseous working fluid is injected into the primary multiphase cavitation nucleus through the micropores of the porous ceramic tube embedded in the inner wall of the expansion section of the Venturi tube throat, thereby reducing the acoustic cavitation trigger threshold when the passion fruit seed oil substrate enters the subsequent acoustic field region.

6. The method for deodorizing and blending flavors of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the dual-frequency orthogonal pulse acoustic field coupled micro / nano bubble mass transfer and deodorization step, dual-frequency ultrasonic waves are emitted by a low-frequency ultrasonic transducer array and a high-frequency ultrasonic transducer array arranged around the outer wall of the continuous flow tube main reactor. The operating frequency range of the low-frequency ultrasonic transducer array is set to 20kHz to 30kHz, and the operating frequency range of the high-frequency ultrasonic transducer array is set to 50kHz to 100kHz. The normals of the ultrasonic emission surfaces of the low-frequency ultrasonic transducer array and the high-frequency ultrasonic transducer array are arranged perpendicularly at 90 degrees in spatial geometry. Through the pulse working mode, a spatial orthogonal composite sound pressure field is constructed inside the continuous flow tube main reactor to prevent the formation of a fixed standing wave field inside the continuous flow tube main reactor.

7. The method for deodorizing and blending the flavor of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the dual-frequency orthogonal pulse acoustic field coupled micro / nano bubble mass transfer deodorization step, the low-frequency ultrasound excites transient cavitation, causing some micro / nano bubbles to rapidly contract and collapse, forming microjets pointing towards the gas-liquid interface. This cuts off the intermolecular forces between the odor-causing volatile substances containing volatile aldehydes and ketones of specific chain lengths and triglyceride molecules. The high-frequency ultrasound drives the uncollapsed micro / nano bubbles to generate periodic volume pulsations in a spatial orthogonal composite acoustic pressure field, accelerating the microfluidic convection mass transfer at the gas-liquid interface and promoting the transfer of odor-causing volatile substance molecules into the interior of the micro / nano bubbles.

8. The method for deodorizing and blending flavors of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the differential pressure driven continuous gas-liquid separation step, the passion fruit seed oil substrate mixed with micro-nano bubble clusters is introduced through a closed pipeline and flows through a falling film distributor near the top inlet inside the vacuum separator, where it flows downward to form a thin film fluid layer; the opening of the vacuum regulating valve on the exhaust pipeline is adjusted by an absolute pressure transmitter in conjunction with the control host to maintain a constant negative pressure state. Micro- and nano-bubbles expand in volume under constant negative pressure, resulting in an increase in radius. The increased buoyancy of the expanded bubbles in the passion fruit seed oil substrate accelerates their directional migration to the surface of the thin-film fluid layer.

9. The method for deodorizing and blending flavors of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the frequency sweep acoustic microturbulence-induced flavor in situ embedding step, the aqueous solution is selected from deionized water or purified water, and the emulsifier is selected from polysorbate nonionic surfactants or sorbitan nonionic surfactants; the oil-in-water nano-prime is continuously injected through a microfluidic high-pressure nozzle assembly, and the injection direction of the microfluidic high-pressure nozzle assembly is parallel to the flow direction of the deodorized and purified seed oil to maintain the initial distribution uniformity.

10. The method for deodorizing and blending the flavor of passion fruit seed oil based on ultrasound assistance according to claim 1, characterized in that, In the frequency-sweeping acoustic microturbulence-induced flavor in-situ embedding step, the frequency-modulated sweeping ultrasound is applied by a frequency-modulated sweeping ultrasound generator. The lower limit of the operating frequency of the frequency-modulated sweeping ultrasound generator is set to 20kHz, the upper limit of the operating frequency is set to 120kHz, and the periodic frequency change rate is set to 1kHz / s to 5kHz / s. The control system, by transiently integrating the instantaneous effective power output within the sweeping operating band and combining it with the volumetric flow rate of the deodorized and purified seed oil, constrains the unit volume acoustic energy density of the fluid in the confluence section, so that the frequency-modulated sweeping ultrasound energy is released in a broadband discontinuous form.

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