Bubble and Crystal Formation in Lipid Systems During High‐Intensity Insonation

Martini, Silvana; Tejeda-Pichardo, R.; Ye, Y.; Padilla, S.; Shen, FenAnn; Doyle, Timothy E.

doi:10.1007/s11746-012-2085-z

Cited by 29 publications

(25 citation statements)

References 27 publications

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“…The PLE system has been shown to produce a complex environment where hot spots 11,12 , bubbles, bubble clusters [13][14][15] , inertial 16,17 cavitation and non-inertial [18][19][20] cavitation exist and where different processes may be driven (for example surface erosion 21,22 , chemical changes [23][24][25][26][27] and mass transfer [28][29][30] effects). While many experimental studies of these effects in water environments exist, oils, and in particular lipids 31 have received little fundamental investigation. Hence, it is timely, particularly considering the technological significance of this material, to characterise and contrast the cavitation fields that are generated in these liquid materials as reported here.…”

Section: Introductionmentioning

confidence: 99%

Cavitation clusters in lipid systems – surface effects, local heating and streamer formation

Birkin

Foley

Truscott

et al. 2017

Phys. Chem. Chem. Phys.

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Cavitation clusters and streamers are characterised in lipid materials (specifically sunflower oil) and compared to water systems. The lipid systems, which are important in food processing, are studied with high-speed camera imaging, laser scattering and pressure measurements. In these oils, clusters formed at an aged (roughened) tip of the sound source (a piston like emitter, PLE) are shown to collapse with varied periodicity in relation to the drive amplitude employed. A distinct streamer (an area of increased flow emanating from the cavitation cluster) is seen in the lipid media which is collimated directly away from the tip of the PLE source whereas in water the cavitation plume is visually less distinct. The velocity of bubbles in the lipid streamer near the cluster on the order of 10 m s -1. Local heating effects, within the streamer, are detected using a dual thermocouple measurement at extended distances. Viscosity, temperature and the outgassing within the oils are suggested to play a key role in the streamer formation in these systems.

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Section: Introductionmentioning

confidence: 99%

Cavitation clusters in lipid systems – surface effects, local heating and streamer formation

Birkin

Foley

Truscott

et al. 2017

Phys. Chem. Chem. Phys.

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confidence: 99%

Physicochemical and Oxidative Changes in Sonicated Interesterified Soybean Oil

Lee

Martini

2014

J Americ Oil Chem Soc

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Dear Sir,Power ultrasound (PU) has been recently used to induce the crystallization of several edible lipids [1][2][3][4][5][6][7][8][9][10][11][12][13][14]. In general, results from these studies show that PU induces the formation of smaller crystals, promotes the formation of a stable polymorphic form, decreases the induction time of crystallization, and generates harder and more elastic materials. One of the first studies in this area suggested that PU can generate off-flavors in sunflower oil [6]. These authors detected very small amounts of off-flavor compounds using mass spectroscopy suggesting some degree of oxidation in the samples. Chemat and colleagues [4,5] also suggested the presence of off-flavor compounds (hexanal, hept-2-enal, decadie-2,4-enal) and a slight change in the chemical composition in the sonicated oil. These authors suggest that one of the limitations of using PU in food applications is the generation of off-flavors due to sample oxidation. All these studies have used PU at power levels of approximately 150 W for durations between 30 s to 1 h. These conditions are significantly more aggressive than the ones used in our laboratory to change the crystallization behavior of lipids and cause changes in their physical properties (101 W for 10 s) [9][10][11][12][13][14]. A systematic study evaluating physicochemical and oxidative changes originated from mild sonication conditions was never performed. The objective of this letter is to provide evidence regarding some physicochemical and oxidative changes that occur during sonication of lipids. In particular, changes in chemical composition and in oxidation stability of sonicated samples were measured and compared to the values obtained for the non-sonicated samples.The effect of PU on chemical changes was evaluated in interesterified soybean oil (IESBO). This sample was chosen since it had been previously studied in our laboratory. The same conditions reported by Ye et al. [12] were used since they represent the best processing conditions Abstract The effect of power ultrasound on physicochemical properties and oxidative stability of an interesterified soybean oil (IESBO) was investigated. IESBO was crystallized at 32 °C and sonicated for 10 s with acoustic power of 101 W. The sonicated IESBO was tested for melting behavior and chemical composition and compared to those of non sonicated IESBO to determine physical and chemical changes originated as a consequence of sonication. Application of power ultrasound affected the melting behavior of the crystallized fat and did not affect its chemical composition. Oxidation stability of the sonicated IESBO was measured using peroxide value (PV) and compared to that of non sonicated IESBO and liquid soybean oil (SBO) when stored at 25 °C for 105 days followed by storage at 40 °C for 42 days. Power ultrasound did not cause accelerated oxidation in SBO or IESBO until they were highly oxidized (PV > 10 mequiv/kg). At high levels of oxidation, non-sonicated IESBO had significantly higher PV than sonicated IE...

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“…The presence of bubbles after sonication ceased was also shown in reflection measurements. These results showed that the number of bubbles in the media after the sonication ceased depends on the duration of sonication and on sample temperature (Martini et al 2012).…”

Section: Resultsmentioning

confidence: 85%

“…Acoustic techniques have the advantage that they can be used with opaque materials and that they can be used to detect bubbles that oscillate at small amplitudes (Leighton 1994). Martini et al (2012) has recently studied the formation and life cycle of bubbles generated during sonication in an edible lipid (soybean oil) using low intensity ultrasound. The experimental conditions and results obtained will be discussed below.…”

Section: Bubble Formation In Lipid Samplesmentioning

confidence: 99%

“…The first body of research in sonocrystallization of lipids was reported in early 2000. Sato's research group pioneered the study of using power ultrasound to crystallize fats (Higaki et al 2001;Ueno et al 2003Ueno et al , 2002 followed by further work by Patrick et al (2004) and Martini et al (2008Martini et al ( , 2012, Suzuki et al (2010), Ye et al (2011). During this period, several patents were issued on the use of power ultrasound in lipid fractionation (Arends et al 2003) and chocolate manufacture (Baxter et al 1997a and b).…”

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confidence: 99%

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