Industrial and medical uses of ultrasonic atomizers

Topp, Michael; Eisenklam, P.

doi:10.1016/0041-624x(72)90009-1

Cited by 54 publications

(14 citation statements)

References 17 publications

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“…These nozzles are recommended when extremely low flow rates are required. Another advantage of the ultrasonic nozzles is the ability to produce droplets with uniform size distribution (Topp and Eisenklam 1972). Bittner and Kissel (1999) were able to produce microcapsules using an ultrasonic nozzle that had particle size and encapsulation efficiencies that were within the range of conventional spray drying nozzles.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spray Nozzle Design on Fish Oil–Whey Protein Microcapsule Properties

Legako¹,

Dunford²

2010

Journal of Food Science

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Microencapsulation improves oxidative stability and shelf life of fish oil. Spray and freeze drying are widely used to produce microcapsules. Newer spray-nozzles utilize multiple fluid channels allowing for mixing of wall and core materials at the point of atomization. Sonic energy has also been employed as a means of atomization. The objective of this study was to examine the effect of nozzle type and design on fish oil encapsulation efficiency and microcapsule properties. A total of 3 nozzle types, a pressure nozzle with 1 liquid channel, a pressure nozzle with 2 liquid channels, and a sonic atomizer with 2 liquid channels were examined for their suitability to encapsulate fish oil in whey protein isolate. Physical and chemical properties of freeze dried microcapsules were compared to those of microcapsules produced by spray drying. The 2-fluid pressure and ultrasonic nozzles had the highest (91.6%) and the lowest microencapsulation efficiencies (76%), respectively. There was no significant difference in bulk density of microcapsules produced by ultrasonic and 3-fluid pressure nozzles. The ultrasonic nozzle showed a significantly narrower particle size distribution than the other nozzles. This study demonstrated that new nozzle designs that eliminate emulsion preparation prior to spray drying can be beneficial for microencapsulation applications. However, there is still a need for research to improve microencapsulation efficiency of multiple channel spray nozzles. Practical Application: Since this research evaluates new spray nozzle designs for oil microencapsulation, the information presented in this article could be an interest to fish oil producers and food industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Spray Nozzle Design on Fish Oil–Whey Protein Microcapsule Properties

Legako¹,

Dunford²

2010

Journal of Food Science

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“…Despite the transpiration contributed by metabolic activities of the subject growing in the chamber, it requires long duration to reach desired humidity and is uncontrolled. To compensate for this shortcoming, the humidification process can be controllably accelerated using a ultrasonic atomizer that breaks water into fine particles [22]. These technologies were combined together to implement the air conditioning system.…”

Section: A Hardware Designmentioning

confidence: 99%

Design and Validation of a Low Cost Programmable Controlled Environment for Study and Production of Plants, Mushroom, and Insect Larvae

Padmanabha

Streif

2019

Applied Sciences

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Use of commercial growth chambers for study of biological processes involved in biomass growth and production pose certain limitations on the nature of studies that can be performed in them. Optimization of biomass rearing and production process requires quantitative study of environment influences on the organism and eventually the products and byproducts consumed and produced. This work presents a low cost modular system designed to facilitate quantitative study of growth processes and resource exchanges in organisms such as plants, fungi and insect larvae. The proposed system constitutes of modular units each performing a specific function. A novel compact thermoelectric cooler based unit is designed for conditioning the air. Sensor cluster for measuring gas concentrations, air properties (temperature, humidity, pressure), and growing medium properties is implemented and tested. An actuator cluster for resource exchange and a wiring and control scheme for light spectrum adjustment is proposed. A three tier hierarchical software framework consisting of an open-source cloud platform for data aggregation and user interaction, embedded firmware for microcontroller, and an application development framework for test automation and experiment regime design is developed and presented. A series of experiments and tests were performed using the designed hardware and software to evaluate its capabilities and limitations. This controlled environment was used to study the photosynthesis and its dependency on temperature and light intensity in Ocimum basilicum. In a second experiment, evolution of metabolic activity of Hermetia illucens larvae over its larval phase was studied and the metabolic products and byproducts were quantitatively measured.

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“…In a piezo-electric-driven atomizer, the vibrating surface generates capillary waves which are regular. These waves propagate through the feed liquid, leading to the production of very fine and uniform droplets from the bulk liquid (Phanphanit, 2011;Topp & Eisenklam, 1972). Also, the droplet diameter is dependent on the atomizer geometry (orifice size) (Dalmoro, Barba, & d'Amore, 2013).…”

Section: Particle Sizementioning

confidence: 99%

Nanoencapsulation of roasted coffee bean oil in whey protein wall system through nanospray drying

Reddy

Ishwarya

Anandharamakrishnan

2019

J Food Process Preserv

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Roasted coffee bean oil is an important by‐product obtained from the coffee industry. In this study, roasted coffee bean oil was nanoencapsulated in whey protein wall system, using nanospray drying (NSD). The structural properties and thermal behavior of the resultant encapsulate were studied in comparison with that obtained through conventional spray drying. From the dynamic light scattering‐based particle size measurement, the mean particle diameter of the nanospray‐dried encapsulates was found to be 304.9 ± 99.4 nm. Further, image analysis showed that the nanoencapsulates were about 11‐fold smaller than the microencapsulates. NSD resulted in a more uniform particle size distribution of the coffee oil nanoencapsulates than its microencapsulated counterpart. Study of morphology by scanning electron microscopy revealed nanosized, smooth, and spherical particles of the nanospray‐dried encapsulate. Whereas, microencapsulates showed both smooth‐spherical and cap‐shaped, dented particles. Thermal stability analysis by differential scanning calorimetry indicated the protective effect of encapsulation on coffee oil constituents. Practical applications The results of this study established the nanospray‐drying process as a potential technique for the nanoencapsulation for roasted coffee oil. The inferences from this research work would be useful to the food, ingredient, and flavoring industries.

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Industrial and medical uses of ultrasonic atomizers

Cited by 54 publications

References 17 publications

Effect of Spray Nozzle Design on Fish Oil–Whey Protein Microcapsule Properties

Effect of Spray Nozzle Design on Fish Oil–Whey Protein Microcapsule Properties

Design and Validation of a Low Cost Programmable Controlled Environment for Study and Production of Plants, Mushroom, and Insect Larvae

Nanoencapsulation of roasted coffee bean oil in whey protein wall system through nanospray drying

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