The effect of surface active solutes on bubbles in an acoustic field

Ashokkumar, Muthupandian; Grieser, Franz

doi:10.1039/b707306m

Cited by 59 publications

(40 citation statements)

References 95 publications

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“…[ 14 ] In general, the adsorption of surface-active solutes onto the bubble surface retards bubble coalescence. [ 15 ] Within the limitations of the measurement method and the systems studied, bubble coalescence does not appear to be dependent on the (2004)(2005) and an Incoming Marie-Curie fellow (2005)(2006)(2007). His research activities include the study of the non-equilibrated interfaces, synthesis of nanomaterials with new properties in the ultrasonic cavitation zone, development of nanocontainers with multifunctional shells, and controlled permeability.…”

Section: Mechanism Of Cavitation and Collapse Near Solid Surfacesmentioning

confidence: 99%

Ultrasonic Cavitation at Solid Surfaces

et al. 2011

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In spite of the great potential of applying high-intensity ultrasound, which enables high-temperature and high-pressure chemistry with a reactor near room temperature and ambient pressure, sonochemistry at solid surfaces is at a weak stage of understanding with regards to the development of new materials and composite nanostructures. The science towards a quantitative understanding is only now emerging. On the other hand, in many applications an ultrasonic bath is used without thinking of the mechanism. Often surfaces are exposed to ultrasound for cleaning. Since ultrasonic treatment is not an exotic process and applicable even on large scale in industrial manufacturing, controlling the process may lead to new applications making use of the specially designed surface. This review is intended to summarize recent progress in this field and to point out most promising directions of ultrasound application for the development of new materials with functional surfaces.

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Section: Mechanism Of Cavitation and Collapse Near Solid Surfacesmentioning

confidence: 99%

Ultrasonic Cavitation at Solid Surfaces

et al. 2011

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“…In our previous work, it was observed that the extent of stable/transient cavitation could be manipulated by placing a thin film at the air-solution interface using SL as a probe. 8 The previous studies undoubtedly have shown that the relationship between SL and SCL is dependent upon several experimental parameters. In order to expand this knowledge base, a systematic investigation has been carried out to study the behaviour of SL and SCL bubbles at three different frequencies and different power levels in the absence and presence of a lid at the air-solution interface.…”

Section: Resultsmentioning

confidence: 99%

“…7 Like SCL, SL can also be used to probe cavitation structures and to quantify the cavitation activity. 8 Our recent studies have shown that SL and SCL probe different bubble populations. 10,11 We have also reported that SL bubbles may be hotter than SCL bubbles.…”

Section: Introductionmentioning

confidence: 99%

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Correlation between sonochemistry and sonoluminescence at various frequencies

2013

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The development of generic large-scale sonochemical reactors requires a fundamental understanding of how various experimental parameters affect the acoustic cavitation efficiency. With a view to expand the experimental database and knowledge, the changes to acoustic cavitation bubble structures, caused by covering the air-solution interface with a lid at various frequencies and power levels, have been investigated. The accompanying effects have been quantified using sonochemiluminescence and sonoluminescence as probes. It has been observed that the chemically active cavitation bubble population is dominant in the ''open'' (without lid) configuration and the sonoluminescing bubble population is dominant in the ''closed'' (with lid) configuration. A possible reason for such differences is the existence of a well-defined standing wave pattern in the closed system.

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“…The bubbles disintegrate into fragments due to the violent nature of the collapse. In stable cavitation however, bubble growth occurs over thousands of acoustic cycles either by rectified diffusion and/or bubble coalescence pathways [8]. Stable cavitation is commonly observed at high (> 200 kHz) ultrasound frequencies.…”

Section: Introductionmentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

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164

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-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

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The effect of surface active solutes on bubbles in an acoustic field

Cited by 59 publications

References 95 publications

Ultrasonic Cavitation at Solid Surfaces

Ultrasonic Cavitation at Solid Surfaces

Correlation between sonochemistry and sonoluminescence at various frequencies

The ultrasonic processing of dairy products – An overview

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