Development of a continuous membrane nanobubble generation method applicable in liquid food processing

Abstract

Summary A novel continuous nanobubble generation method was developed using a commercial ceramic membrane as a nanobubble generator. CO2 and air were infused externally across the ceramic membrane (pore size 50 nm) into the water flowing inside the ceramic membrane tube. Infusion of each gas was done in a single (20 s) and multiple passes (180 s) at 20–21°C. Results showed that gaseous nanobubbles could be generated even in a single pass. Low power ultrasound (200 kHz, 30W) was applied for the rapid assessment of nanobubble stability. Single‐pass ultrasound treatment of the samples was carried out at two levels: 2.6 and 5.1 J mL−1. Among the samples in which gases were infused for multiple passes, air nanobubbles were found more stable than CO2. In contrast, an opposite trend was observed in those samples in which gases were infused in the single‐pass only (20 s). This process has the potential to be applied to food processing industries, such as to enhance the products’ sensory attributes, the efficiency of membrane separation, food drying and liquid food transportation systems.

Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms

“…Theoretically, UFBs can be created using any gas, but most commonly studied gases in the application of food science are carbon dioxide (CO 2 ), nitrogen (N 2 ), and oxygen (O 2 ) (Khalesi et al, 2016; Phan, Truong, Wang, & Bhandari, 2020). The gas UFBs can be generated using different mechanisms; however, the most common techniques used in UFB generators are venturi flow or cavitation type, pressurized dissolution type, swirl liquid flow type, and membrane type (Arumugam, 2015; Dhungana & Bhandari, 2021; Phan, Truong, Wang, & Bhandari, 2021).…”

Cooking Delicacy with Ice—Nanobubble Isolation Switches Stewing to ‘BBQ’

“…The Tyndall effect has been used to characterize nanobubbles [ 23 , 24 ]. To investigate the existence of BNBs in the ice-melted water, the Tyndall effect was tested in three types of water.…”

Nanobubble size distribution measurement by interactive force apparatus under an electric field

“…Due to their small size, the electronic and lattice system to produce nanobubble 2 , and the large specific surface area, ultrafine bubbles have various special properties that completely differ from the original bulk materials in optical 3 , electromagnetic 4 , acoustic 5 , thermal 6 , and other physical properties 7 – 11 . Micro/nanobubbles are widely applied in environmental purification 12 , cleaning 13 , medicine 14 , agriculture 15 , aquaculture 16 , the food industry 17 , etc. Their performances strongly correlate with their size distribution; therefore, accurate measurement of the size distribution of nanobubbles is important.…”