Full life circle of micro-nano bubbles: Generation, characterization and applications

Jia, Jianguang; Zhu, Zhi; Chen, Hao; Pan, Hongyu; Jiang, Lei; Su, Wen-Hao; Chen, Qiang; Tang, Yingwen; Pan, Jianming; Yu, Kai

doi:10.1016/j.cej.2023.144621

Cited by 24 publications

(9 citation statements)

References 126 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Over the last decade, there have been numerous advancements in the application of AWS for the disinfection of food contact surfaces and surfaces of fresh and ready‐to‐eat FFVs. This article takes into consideration that there are extensive individual reports/articles available on each of these AWS, this includes on EW (Zhao, Li, et al, 2021; Li, Jia, et al., 2023; Yu et al., 2023;), on PAW (Cheng et al., 2023; Wang et al., 2023; Zhang et al., 2023), and MNB (Shi et al., 2023; Shan et al., 2023).…”

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

“…The reduction in pressure relating to a fluid flow and propagating ultrasonic waves through the liquid is referred to hydrodynamic (HC) and acoustic cavitation (AC), respectively (Phan et al, 2021; Ulatowski and Sobiezuk, 2020). HC is less costly and energy efficient MNB generation technique and is easier to scale and operate (Jia et al., 2023). HC can be achieved by different systems such as venturi, spiral liquid flow, depressurizing, and ejector‐type HC as annotated in Figure 3 (Phan et al., 2021).…”

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

See 1 more Smart Citation

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical‐based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma‐activated water, and micro–nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf‐life for FFVs.

show abstract

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…24 Depending on the liquid properties and electric field strength, EHD atomization may show different modes in terms of dripping, microdripping, spindle, etc. 25 Increasing the voltage in the dripping and microdripping modes leads to smaller droplet sizes and higher dripping frequencies. The transition from dripping to microdripping occurs when the droplet size approaches the capillary nozzle's outside diameter at a critical voltage.…”

Section: Introductionmentioning

confidence: 99%

“…In the EHDA system, a DC voltage is applied between the tube and a nearby counter electrode when the liquid at a given constant flow rate is passed continuously through the capillary . Depending on the liquid properties and electric field strength, EHD atomization may show different modes in terms of dripping, microdripping, spindle, etc . Increasing the voltage in the dripping and microdripping modes leads to smaller droplet sizes and higher dripping frequencies.…”

Section: Introductionmentioning

confidence: 99%

Porous Microparticle Preparation via Tuning Electrostatic Breakup Characteristics of a Non-Newtonian Fluid for High-Performance Uranium Extraction

Chen,

Wei,

et al. 2024

Ind. Eng. Chem. Res.

Self Cite

View full text Add to dashboard Cite

Although polyamidoxime (PAO)-based materials have been acknowledged as one of the most promising adsorbents for commercial-scale uranium extraction, preparing materials with controllable size, high-performance uranium extraction, and effortless recovery is still challenging. The current study explores the potential of combining the electrohydrodynamic atomization (EHDA) technique with high-performance uranium extraction, where composite microparticles (CMPs) were facilely prepared via the EHDA technique, with the particle size being precisely controlled. The precursor is made of an environmentally friendly aqueous solution of PAO and sodium alginate (SA) at a certain ratio. Droplet breakup mechanism of the PAO/SA precursor under a nonuniform electric field was studied, which would result in PAO/SA CMPs with better controlled size. The produced CMPs were characterized to be a hollow structure, ranging from 100 to 2000 μm in size (long diameter), with interpenetrating nanopores being observed inside the particle shell. The equilibrium adsorption capacity increases gradually from ∼400 to ∼800 mg/g with decreasing particle size from 2200 to 120 μm. Hence, the uranium adsorption performance can be easily tuned to adapt to different application scenarios by altering the CMP size, which can be readily achieved via the EHDA technique. This work offers a novel route for generating high-performance uranium adsorbents with desired size and structure, in a highly efficient, facile, and lowcost way, showing great potential for industrial applications.

show abstract

“…Hence, the previous term nanobubbles was unified with UFB in 2017. Essentially any gas can be used to make UFB; however, typically carbon dioxide (CO 2 ), nitrogen (N 2 ), or ozone (O 3 ) are utilized (Jia et al, 2023; Khalesi et al, 2016; Phan et al, 2020). The incorporation of UFB is hypothesized to improve the potency of antimicrobials (AM) against foodborne pathogens and biofilms because of increased stability of the bubbles, large specific surface area, large zeta potential, and the generation of free radicals in solutions, resulting in the better delivery of AM (Agarwal et al, 2011; Azevedo et al, 2016; Ghadimkhani et al, 2016; Guo et al, 2019; Martirosyan et al, 2012; Sikin et al, 2017; Takahashi et al, 2021; Yasui et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces

Unger,

Sekhon,

Sharma

et al. 2024

Journal of Food Safety

View full text Add to dashboard Cite

This study investigated the impact of incorporating gas [air, carbon dioxide (CO2), and nitrogen (N2)] UFB on the potency of chlorine (Cl2; 50, 100, and 200 ppm) and peracetic acid (PAA; 20, 40, and 80 ppm) antimicrobial (AM) solutions against fresh (3 days) and aged (30 days) E. coli O157:H7 biofilms on polypropylene, silicone, and stainless‐steel surfaces. The biofilms were statically grown on polypropylene, silicone, and stainless‐steel coupons (7.62 × 2.54 cm) at 25°C for 3 or 30 days by immersing in a 3‐strain cocktail of E. coli. The incorporation of air, CO2, and N2 UFB in AM solutions resulted in significantly increased log reductions (2.1–3.7 logs) in fresh and aged E. coli biofilms on all surfaces compared to solutions without UFB, except for N2 UFB on aged stainless‐steel biofilms and air UFB on aged polypropylene biofilms, which resulted in similar log reductions as solutions without UFB (1.5–2.1 logs).

show abstract

Full life circle of micro-nano bubbles: Generation, characterization and applications

Cited by 24 publications

References 126 publications

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Porous Microparticle Preparation via Tuning Electrostatic Breakup Characteristics of a Non-Newtonian Fluid for High-Performance Uranium Extraction

Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces

Contact Info

Product

Resources

About