Sonochemical effects on food emulsions
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Failid
Kuupäev
2018
Kättesaadav alates
Autorid
Krasulya, O.
Potoroko, I.
Tsirulnichenko, L.
Khmelev, S.
Bogush, V.
Anandan, S.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Acoustic cavitation of food emulsions is widely applied as the main processing method to
improve the quality of a finished product and its organoleptic characteristics, as
well as to increase
production performance.
To identify the optimal modes of ultrasonic emulsification, we propose a
model of emulsion droplet breakup in an acoustic cavitation field, which allows us to determine
the dependence of emulsion droplets’ diameter on exposure time and intensity of action.
The
developed models enabled us to pioneer complex research of
the dependence of emulsion
droplets’ diameter on time
given the maximum radius of cavitation bubbles and physical
properties of liquid phases in the emulsion composition. We carried out the fi
rst complex
theoretical and practical research of how shapes and positions of absolutely fixed boundaries
influence the propagation of oscillations in a activating liquid medium (food emulsion). To verify
the adequacy of the obtained theoretical models, we
studied the dependence of emulsion droplets’
breakup rate (by the example of a model water/oil emulsion) on the exposure time and the
intensity of ultrasonic action.
The calculation results revealed that the results of a series of
experiments and the resu
lts obtained with the use of the developed mathematical model are
consistent.
Based on the theoretical data obtained, we designed an industrial flow
-
type acoustic
cavitation device aimed at acting on food emulsions; it differs from analogous devices in th
at it
has within it a cylindrical wave acting through solid walls of the tunnel for transmitting processed
liquid.
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Märksõnad
ultrasound, cavitation, model, food emulsion, sonochemistry, articles