Ultrasonic defoaming and debubbling in food processing and other applications

Gallego-Juárez, J.A.; Rodrı́guez, Germán; Riera, Enrique; Cardoni, Andrea

doi:10.1016/b978-1-78242-028-6.00026-0

Cited by 19 publications

(17 citation statements)

References 21 publications

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“…The viscosity of beer, which is mainly defined by the amount of surfactant substances such as proteins and carbohydrates, is directly linked with foam stability [35,36]. According to previous research, an ultrasound has been used for de-foaming since it causes the foam to collapse as the ultra-high frequencies provoke the coalescence of the bubbles, which causes bubbles breakage [37]. Another effect of ultrasound is to increase bubble size until it implodes (cavitation) [25].…”

Section: Color and Foam-related Parametersmentioning

confidence: 99%

The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach

et al. 2018

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The use of ultrasounds has been implemented to increase yeast viability, de-foaming, and cavitation in foods and beverages. However, the application of low frequency audible sound to decrease bubble size and improve foamability has not been explored. In this study, three treatments using India Pale Ale beers were tested, which include (1) a control, (2) the application of audible sound during fermentation, and (3) the application of audible sound during natural carbonation. Five different audible frequencies (20 Hz, 30 Hz, 45 Hz, 55 Hz, and 75 Hz) were applied daily for one minute each (starting from the lowest frequency) during fermentation (11 days, treatment 2) and carbonation (22 days, treatment 3). Samples were measured in triplicates using the RoboBEER to assess color and foam-related parameters. A trained panel (n = 10) evaluated the intensity of sensory descriptors. Results showed that samples with sonication treatment had significant differences in the number of small bubbles, alcohol, and viscosity compared to the control. Furthermore, except for foam texture, foam height, and viscosity, there were non-significant differences in the intensity of any sensory descriptor, according to the rating from the trained sensory panel. The use of soundwaves is a potential treatment for brewing to improve beer quality by increasing the number of small bubbles and foamability without disrupting yeast or modifying the aroma and flavor profile.

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Section: Color and Foam-related Parametersmentioning

confidence: 99%

The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach

et al. 2018

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“…Excessive foam accumulation is a common cause for malfunctions and process failures in various technological processes. It regularly occurs in food and beverage industries and in chemical processing (agitation, distillation) (Gallego-Juárez et al, 2015;Hilberer & Chao, 2012;Nguyen et al, 2000;Schramm & Wassmuth, 1994). In spirit drink distillation, excessive foam accumulation can lead to increased maintenance costs and impaired product quality (Miller, 2019;Pieper et al, 1977).…”

Section: Introductionmentioning

confidence: 99%

Foam-Resilient Distillation Processes—Influence of Pentosan and Thermal Energy Input on Foam Accumulation in Rye Mash Distillation

Heller

Einfalt

2021

Food Bioprocess Technol

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Foaming of mashes during distillation is a common problem encountered in spirit drink production. It has a negative impact on the purity of the final product. This research article presents the key aspects of foam accumulation in rye mashes during distillation. Foam accumulation was influenced by substrate characteristics and process parameters. The experiments showed that pentosan levels and thermal energy input were the crucial parameters for foam accumulation in rye mashes. Foam accumulation was significantly enhanced by higher pentosan levels, due to the higher viscosity imparted by pentosan. Hence, degradation of pentosans prior to distillation presents a way to reduce foam accumulation. In terms of thermal energy input, foam accumulation was significantly lower when the thermal energy input was reduced from 400 to 200 W/L. Substantial foaming only occurred in a narrow temperature range of 89.5 to 98.2 C. The results allowed for the first time to make recommendations to prevent problematic foam accumulation during distillation of rye mashes.

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“…A tecnologia ultrassônica transportada pelo ar está sendo aplicada comercialmente para evitar a formação de espumas em bebidas carbonatadas, sistemas de fermentação e outros processos alimentares onde a formação de espuma afeta negativamente a qualidade do produto ou rendimento (CHAROUX et al, 2017;MAWSON et al, 2016 Este novo sistema foi aplicado com sucesso para controlar o excesso de espuma produzida em engarrafamentos de alta velocidade e linhas de conservas de bebidas carbônicas (GALLEGo-JuÁrEZ et al, 2015). o emissor ultrassônico no ar é montado em um sistema de rotação eletronicamente controlado.…”

Section: Tratamento Da Formação De Espumaunclassified

Ultrassom na indústria de alimentos: aplicações no processamento e conservação

Verruck¹,

Prudêncio²

2018

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Alimentos-Indústria. I. Prudencio, Elane Schwinden. II. Título. CDD 664.005 Elaborado por Maurício Amormino Júnior-CRB6/2422 O conteúdo do livro e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. 2018 Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.

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Ultrasonic defoaming and debubbling in food processing and other applications

Cited by 19 publications

References 21 publications

The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach

The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach

Foam-Resilient Distillation Processes—Influence of Pentosan and Thermal Energy Input on Foam Accumulation in Rye Mash Distillation

Ultrassom na indústria de alimentos: aplicações no processamento e conservação

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