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Sonochemical effects on food emulsions

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dc.contributor.authorKrasulya, O.
dc.contributor.authorPotoroko, I.
dc.contributor.authorTsirulnichenko, L.
dc.contributor.authorKhmelev, S.
dc.contributor.authorBogush, V.
dc.contributor.authorAnandan, S.
dc.date.accessioned2018-04-23T09:21:36Z
dc.date.available2018-04-23T09:21:36Z
dc.date.issued2018
dc.descriptionArticleeng
dc.description.abstractAcoustic 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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2018, vol. 16, Special Issue 2, pp. 1396-1404eng
dc.identifier.urihttp://hdl.handle.net/10492/3920
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.101
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng
dc.subjectultrasoundeng
dc.subjectcavitationeng
dc.subjectmodeleng
dc.subjectfood emulsioneng
dc.subjectsonochemistryeng
dc.subjectarticleseng
dc.titleSonochemical effects on food emulsionseng
dc.typeArticleeng

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2018, Vol. 16, Special Issue 2