Sonocrystallization of Fats

Martini, Silvana

doi:10.1007/978-1-4614-7693-1_6

Cited by 17 publications

(18 citation statements)

References 22 publications

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“…Systems containing many bubbles exhibit multiple scattering as the bubbles behave like mirrors, causing reflection of the acoustic wave and an effective increase in the absorption of acoustic energy (Juliano et al, 2011;McClements and Povey, 1989). Cavitations are concentrated in the volume at the tip of the sonotrode, this localisation results in high levels of energy input (Martini, 2013;Trujillo and Knoerzer, 2011). Given the high number of cavitations within the vicinity of the tip of the sonotrode, higher attenuation (i.e.…”

Section: Introductionmentioning

confidence: 98%

Comparison of batch and continuous ultrasonic emulsification processes

O’Sullivan

Murray

Flynn

et al. 2015

Journal of Food Engineering

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a b s t r a c tBatch and continuous ultrasonic emulsification processes on both lab and pilot scales were investigated using Tween 80 or milk protein isolate (MPI) as emulsifiers. The process parameters of processing volume, residence time and ultrasonic amplitude, as well as emulsion formulations, emulsifier type and concentration, were studied for the effect on emulsion droplet size. Emulsions prepared with ultrasound yielded submicron droplets, $200 nm, with Tween 80 and MPI, utilising all processing methodologies. Inverse power laws were obtained correlating emulsion droplet size with respect to energy density, highlighting the efficiency of the continuous over batch processing. This efficiency is ascribed to the smaller processing volumes, associated with continuous ultrasonic emulsification. Longer processing times were required for MPI to achieve submicron droplets (<200 nm) in comparison to Tween 80 as greater times are necessary for interfacial adsorption and surface stabilisation, shown by interfacial tension measurements.

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Section: Introductionmentioning

confidence: 98%

Comparison of batch and continuous ultrasonic emulsification processes

O’Sullivan

Murray

Flynn

et al. 2015

Journal of Food Engineering

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“…The presence of these cavitation bubbles disperse and attenuate ultrasonic waves due to the acoustic impedance differential between the liquid and gaseous phases, causing either partial or complete scattering of these acoustic waves [9]. Cavitation bubbles are located in a small volume at the tip of the sonotrode, whereby the greater the energy input, the greater the number of ultrasonic cavitations [10,11]. Due to the higher number of cavitations concentrated at the base of the sonotrode tip, greater levels of attenuation are observed, which are dominated by acoustic scattering.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of flow behaviour and velocity induced by ultrasound using particle image velocimetry (PIV): Effect of fluid rheology, acoustic intensity and transducer tip size

O’Sullivan

Espinoza

Mihailova

et al. 2018

Ultrasonics Sonochemistry

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Acoustic streaming phenomena of ultrasound propagation through liquid media was investigated experimentally employing particle image velocimetry (PIV). Parameters associated with the ultrasonic processor of ultrasonic amplitude (i.e., acoustic power) and transducer tip diameter (i.e., surface area), as well as, fluid rheology (i.e., water, glycerol solution and CMC solution), were studied for their effects on overall flow behaviour and fluid velocity. PIV yielded velocity gradient maps, demonstrating the acoustic streaming phenomena of ultrasound and its associated flow behaviour as a function of ultrasonic amplitude and fluid rheology, whereby increasing amplitude allowed for greater penetration of the acoustic-beam through the bulk of the fluid, and increasing fluid rheology yielded the converse effect. Moreover, upon impingement of the acoustic-beam with the base of vessel, vortex formation occurred, yielding a recirculation pattern. The maximum observed fluid velocities for water, glycerol solution and CMC solution were 0.329 m s, 0.423 m s, and 0.304 m s, respectively (large diameter sonotrode tip for an ultrasonic amplitude of 80%). Furthermore, shear rates were attained (maximum values of 24.25 s), and Reynolds numbers were determined in order to assess the degree of turbulence as a function of investigated parameters.

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“…Stable cavitation describes the formation of bubbles, which, during their lifetime cycle, do not change significantly in their equilibrium position or size. In contrast, transient cavitation, is the energy release through an exothermic implosion, occurring from the collapse of air bubbles when local pressures in a fluid decrease to below a minimum vapour pressure, defined as the absolute pressure, for a given temperature, at which the liquid vaporises or is converted to a gas (Martin, 2013). The occurrence of cavitation depends on the pressure, amplitude and frequency of an acoustic wave.…”

mentioning

confidence: 99%

Morphology and acoustic artefacts of copper deposits electroplated using megasonic assisted agitation

Jones¹,

Flynn²,

Desmulliez³

et al. 2016

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Purpose ± A study of the influence of megasonic (MS) assisted agitation on Printed Circuit Boards (PCBs) electroplated using copper electrolyte solutions, to improve plating efficiencies through enhanced ion transportation. Design/methodology/approach-The impact of MS assisted agitation on topographical properties of the electroplated surfaces studied, through a Design of Experiments (DOE), by measuring surface roughness, characterised by values of the parameter Ra as measured by white light phase shifting interferometry and high resolution scanning electron microscopy. Findings ± An increase of Ra from 400 nm to 760 nm measured after plating, for an increase to acoustic power from 45 W to 450 W. Roughening increase due to micro-bubble cavitation energy, supported through direct imaging of the cavitation. Current thieving effect by the MS transducer induced low-currents, leading to large Cu grain frosting reducing the board quality. Current thieving was negated in plating trials through specific placement of transducer. Wavy electroplated surfaces, due to surface acoustic waves, also observed reducing the uniformity of the deposit. Research limitations/implications ± The formation of unstable transient cavitation and variation of the topology of the copper surface are unwanted phenomena. Further plating studies using megasonic agitation are needed, along with fundamental simulations, to determine how the effects can be reduced or prevented. Practical implications ± Identify manufacturing settings required for high-quality MS assisted plating and promote areas for further investigation, leading to the development of an MS plating manufacturing technique. Originality/value ± Quantification of the topographical changes to a PCB surface in response to megasonic agitation and evidence for deposited copper artefacts due to acoustic effects.

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Sonocrystallization of Fats

Cited by 17 publications

References 22 publications

Comparison of batch and continuous ultrasonic emulsification processes

Comparison of batch and continuous ultrasonic emulsification processes

Characterisation of flow behaviour and velocity induced by ultrasound using particle image velocimetry (PIV): Effect of fluid rheology, acoustic intensity and transducer tip size

Morphology and acoustic artefacts of copper deposits electroplated using megasonic assisted agitation

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