Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration

Effects of low frequency ultrasound treatment on dissolved organic nitrogen removal by biological activated carbon: Critical insights into molecular characteristics, microbial traits, and metabolism

Drinking water treatment plants (DWTPs) in China that pioneered the biological activated carbon (BAC) process have reached 10 years of operation. There has been a renewed focus on biofiltration and the performance of old BAC filters for dissolved organic nitrogen (DON) has been poor, requiring replacement and regeneration of the BAC. Therefore, it is necessary to explore a cost-effective way to improve the water quality of the old BAC filters. To address this, low frequency ultrasound is proposed to enhance DON removal efficiency by BAC. In this study, bench and pilot tests were conducted to investigate the effect of low frequency ultrasound on DON removal by 10-year BAC. The results indicated that low frequency ultrasound significantly improved the DON removal rate increased from 15.83 % to 85.87 % and considerably inhibited the nitrogenous disinfection by-products (N-DBPs) formation potential, which was attributed to a decrease in the production of lipid-like, carbohydrate-like, and protein/amino sugar-like DON. The biomass on the BAC was significantly reduced after ultrasound treatment, and it decreased from 349.56∼388.98 nmol P/gBAC to 310.12∼377.63 nmol P/gBAC, enabling the biofilm thickness to decrease and the surface to become sparse and porous, which was conducive to oxygen and nutrients transfer. The Rhizobials associated with microbe-derived DON were stripped away during ultrasound treatment, which reduced microbe-derived DON associated with amino acids. Additionally, ultrasound regulated metabolic pathways, including amino acids, tricarboxylic acid (TCA) cycle, and nucleotide metabolism, to improve the osmotic pressure of the biofilm. In short, low frequency ultrasound treatment can enhance BAC biological properties and effectively remove DON and N-DBPs formation potentials, which provides a viable and promising strategy for improving the safety of drinking water in practice.

Physicochemical and functional characteristics of a gourd (Cucurbita argyrosperma Huber) seed protein isolate subjected to high-intensity ultrasound

The impact of high-intensity ultrasound (HIU, 20 kHz) on the physicochemical and functional characteristics of gourd seed protein isolate (GoSPI) was studied. GoSPI was prepared from oil-free gourd seed flour through alkaline extraction (pH 11) and subsequent isoelectric precipitation (pH 4). The crude protein concentration of GoSPI ranged from 91.56 ± 0.17 % to 95.43 ± 0.18 %. Aqueous suspensions of GoSPI (1:3.5 w/v) were ultrasonicated at powers of 200, 400, and 600 W for 15 and 30 min. Glutelins (76.18 ± 0.15 %) were the major protein fraction in GoSPI. HIU decreased the moisture, ash, ether extract, and nitrogen-free extract contents and the hue angle, available water and a* and b* color parameters of the GoSPI in some treatments. The L* color parameter increased (7.70 %) after ultrasonication. HIU reduced the bulk density (52.63 %) and particle diameter (39.45 %), as confirmed by scanning electron microscopy, indicating that ultrasonication dissociated macromolecular aggregates in GoSPI. These structural changes enhanced the oil retention capacity and foam stability by up to 62.60 and 6.84 %, respectively, while the increases in the solvability, water retention capacity, and emulsifying activity index of GoSPI were 90.10, 19.80, and 43.34 %, respectively. The gelation, foaming capacity, and stability index of the emulsion showed no improvement due to HIU. HIU altered the secondary structure of GoSPI by decreasing the content of α-helices (49.66 %) and increasing the content of β-sheets (52.00 %) and β-turns (65.00 %). The electrophoretic profile of the GoSPI was not changed by HIU. The ultrasonicated GoSPI had greater functional attributes than those of the control GoSPI and could therefore be used as a functional food component.

Study on regeneration characteristics of granular activated carbon using ultrasonic and thermal methods

Dye wastewater is a type of high-concentration, high chromaticity, and high salinity organic wastewater, which is generally treated with activated carbon adsorbent. The effective regeneration of granular activated carbon (GAC) is the key to reducing the operating cost of GAC in the wastewater treatment process. The regeneration characteristics of saturated GAC adsorbed on 288 orange dye wastewater were studied by using the ultrasonic coupled thermal regeneration method. The results showed that the regeneration efficiency of GAC adsorbed on 288 orange dye wastewater increased with the increase of ultrasound power. The optimal ultrasound frequency and regeneration temperature were determined to be 45 kHz and 60 ℃, and the relationship between regeneration times and carbon loss rate was explored. The combination of ultrasound and high-temperature heating methods has successfully improved the regeneration efficiency of GAC and significantly reduced the high-temperature thermal regeneration time of GAC, thereby reducing the mass loss rate of GAC. The performance changes of fresh activated carbon (FAC), saturated activated carbon (SAC), ultrasonic regeneration of activated carbon (UAC), and thermal regeneration of activated carbon (TAC) during the combined regeneration process were explored by characterizing the regenerated GAC. Infrared characterization showed that the C-O group of GAC was significantly weakened after coupling treatment, indicating that ultrasonic treatment can significantly enhance the desorption effect of thermal regeneration. The microjet, shock wave, and cavitation effects generated by ultrasonic treatment restore the specific surface area of GAC, mainly increasing the micropore volume and pore size of GAC, and enhancing the treatment effect of thermal regeneration.

A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation

Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvesting, but also leads to a shorter processable cycle, production and processing limitations, and a high risk of deterioration. In recent years, ultrasonic technology has been widely applied to various food production operations, including product cleaning, post-harvest preservation, freezing and thawing, emulsifying, and drying. This paper reviews applications of ultrasonic technology in the production and processing of edible mushrooms in recent years. The effects of ultrasonic technology on the drying, extraction of bioactive substances, post-harvest preservation, shelf life/preservation, freezing and thawing, and frying of edible mushrooms are discussed. In summary, the application of ultrasonic technology in the edible mushroom industry has a positive effect and promotes the development of this industry.

Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatment

Seedless barberry fruit is one of the important horticultural products of Iran, which has health benefits due to great amounts of phenolic compounds, flavonoids, and antioxidant activity. However, fresh barberry fruit has a short shelf life even at cold storage, mainly due to high water content and thin skin that leads to fungal decay and high postharvest loss. We examined the effectiveness of the postharvest ultrasonic technology on the quality preservation and nutritional value of fresh seedless barberry fruit and their decay reduction during cold storage. Experimental treatments were the time and temperature of ultrasound (US) and included: (1) control, fruit without US, (2) 5 min US at 20°C, (3) 5 min US at 30°C, (4) 5 min US at 40°C, (5) 10 min US at 20°C, (6) 10 min US at 30°C, (7) 10 min US at 40°C, (8) 15 min US at 20°C, (9) 15 min US at 30°C, and (10) 15 min US at 40°C. After applying the treatments, the fruits were sealed in polyethylene bags and stored at 4 ± 1°C for 20 days. The results showed that all US treatments had higher titratable acidity, antioxidant activity, phenol content, and vitamin C content than the control. However, the highest titratable acidity and antioxidant activity values were obtained in US treatments at 40°C and 30°C for 15 min. Also, US treatment significantly reduced the total soluble solids, decay percentage, and microbial load of fresh barberry fruit. As the US treatment temperature increased from 20°C to 40°C, the decay and microbial load of fruit significantly decreased. In conclusion, this study proved the potential application of the US for preserving the quality of fresh seedless barberry fruit, and the most optimal US temperature and its application time was 40°C for 15 min.

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.

Evaluation of the Effect of Ultrasonic Pretreatment on the Drying Kinetics and Quality Characteristics of Codonopsis pilosula Slices Based on the Grey Correlation Method

Ultrasonic (US) maltreatment was performed before the vacuum far-infrared drying (VFID) of Codonopsis pilosula (CP) slices to investigate the effects of different US parameters on the drying characteristics and nutrients of CP slices. The grey correlation method with relative correlation degree (r_i) as the evaluation measure was used to construct a model for the evaluation of the pretreatment quality of CP and to determine the optimal pretreatment conditions. The results showed that with the increase in US frequency and power, the drying rate increased. Under the conditions of US power of 180 W, frequency of 60 kHz and a pre-treatment time of 30 min, the drying time reduced by 28.6%. The contents of polysaccharide and syringin in dried CP slices pretreated by US increased by 14.7% and 62.0%, respectively, compared to the non-pre-treated samples, while the total flavonoid content decreased by 10.0%. In terms of colour, pretreatment had a certain protective effect on the red colour of dried products. The highest relative correlation (0.574) and the best overall quality of performance were observed at 180 W, 60 kHz and 30 min. Overall, US technology is suitable for the pretreatment processing of CP, which is of great significance to the drying of CP.

Chemical association of copper and selenium in coals of Sindh by time saving single step strategy and their impact on groundwater

The aim of the present study is to estimate the different chemical fractionations of copper (Cu) and selenium (Se) in coal samples of different coal mining areas. The Cu and Se bound to various chemical fractions of coal collected from two mining fields of Sindh, Pakistan, have been determined by BCR sequential extraction scheme (BCR-SES). The long duration of the BCR sequential scheme (51 h) was reduced by a time-saving shaking device (ultrasonic bath) termed as ultrasonic-assisted extraction (USE) depending on the same operating conditions and extracting solutions used for BCR sequential extraction scheme. The both trace elements were determined in aquifer water, sampled from different depth of both coal mining fields. In addition, the groundwater of dug well in the vicinity of coal mining areas were also analyzed for Cu and Se using reported extraction methodologies. The partitioning of Cu and Se bound with different chemical fractions of coal was successfully made by proposed USE, within 2 h as compared to long duration of BCR-SES (51 h). The Cu and Se concentrations in acid-soluble fractions of coal samples were > 10%, enhanced by USE extraction procedure than those values gained via BCR-SES (p < 0.01). About 67 to 69% of Cu were found in the first three fractions, whereas their remaining amount corresponding to 31 to 33%, respectively bound with crystalline/residual fraction, while up to 66.1 to 71.1% of total Se contents extracted in three extractable phases, followed up to 28.9 to 33.8% of it was bound with residual phase. The concentrations of Cu and Se in groundwater of different aquifers were found in decreasing order as AQ1 > AQII > AQIII; the same trend was observed for two aquifers of Lakhra coal mining, whereas the groundwater samples have two to three folds higher levels of Se than WHO limit. The Cu levels in water samples were significantly lower than the recommended limit of WHO for drinking water (p < 0.01).

Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity of Flos Sophorae Immaturus

Flos Sophorae Immaturus (FSI) contains a large number of bioactive substances with antioxidant and hypoglycaemic activity. However, a feasible drying process plays an important role in the retention of its biological activity. The present work investigated the effects of ultrasound-assisted vacuum drying (UAVD) on FSI samples in terms of drying time, colour, microstructure, and total flavonoid content (TFC). Meanwhile, the antioxidant activity and α-glucosidase inhibition activity were also evaluated. The results show that the drying time of UVAD samples was decreased by 40% compared to that of the single vacuum-dried (VD) samples (600 W for 10 min). The cellular porous structures of FSI tissue were formed by UAVD, which promoted the migration of water from the inside to the outside. Furthermore, samples treated by UAVD exhibited better antioxidant activities and α-glucosidase and α-amylase inhibition capacities, with DPPH (81.86%), ABTS (88.61%), FRAP (83.05%), α-glucosidase inhibition capacity (89%), α-amylase (85%), drying time (3 h), and total aberration (ΔE) (1.63) being the highest characteristic traits. In this condition, the highest levels of total flavonoid content (TFC), rutin, quercetin, kaempferol, isorhamnetin, and genistein were obtained with 266.94, 239.46, 35.56, 8.54, 10.37, and 5.64 mg/g DW, respectively. The results confirm that UAVD is a novel method that significantly reduced the VD time and promoted the release of the bioactive substances of FSI.

Antibiotic sulfadiazine degradation by persulfate oxidation: Intermediates dependence of ecotoxicity and the induction of antibiotic resistance genes

To preserve the water resources, this study has analyzed the ecotoxicity and antibiotic resistance genes (ARGs) induction capacity of sulfadiazine degradation intermediates resulting from persulfate activation oxidation enhanced by ultraviolet, ultrasound and microwave. The five degradation pathways caused by the contribution discrepancy of electron transfer and singlet oxygen (¹O₂) and variations in the ecotoxicity of different degradation products were analyzed. Microcosm experiment exhibited that the microbial community in actual water changed significantly with SDZ and degradation intermediates, in which the dominant genera were Aeromonas, Cupriavidus, Elizabethkingia and Achromobacter. Except for the selective pressure on bacteria, the degradation intermediates also exert a certain degree or even stronger induction on sulfonamide ARGs (sul4, sul1 and sul2) than SDZ. Furthermore, the potential hosts for sulfonamide ARGs were revealed by network analysis. These results provide a better understanding of antibiotics degradation mechanism and ARGs occurrence, which is useful for controlling the spread of ARGs.

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding

In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets. Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, moisture loss, color and textural properties) in chicken nuggets coated with ultrasound treated batters were evaluated before and after post frying exposure to heat lamp. Ultrasonication significantly reduced batter pickup, flow behavior and gelatinization enthalpy, revealing its tendency to alter functional properties of batter systems. Rheological evaluation of all batter samples revealed a pseudoplastic (shear thinning) flow characteristic when fitted to power law model, with ultrasonicated (US) samples exhibiting a significantreduction in viscosity over non-ultrasonicated (NUS) samples. Compared to the control NUS, fat content of chicken nuggets coated with US-treated batters decreased by 39.0, 60.9, 62.87, 64.1, 65.7, and 65.0 % for pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose, respectively. Finally, chicken nuggets coated with US and NUS treated batters exhibited greater cutting force values immediately after frying but declined within the first 10 min of heat lamp exposure and increased subsequently with extended heat lamp holding time. Furthermore, NUS-treated guar gum resulted in chicken nuggets with the most minimal variability in cutting force during post-frying holding, indicating that crispiness was maintained. Overall, application of ultrasound as a batter pretreatment technique can be exploited by the frying food industry as an alternative approach to producing low fat chicken nuggets with appreciable quality attributes.

Effects and mechanism of ultrasound treatment on Chironomus kiiensis eggs

Chironomids are abundant insects in freshwater ecosystems and lay in still or slow-moving water. The walls of sedimentation tanks in drinking water treatment plants (DWTP) provide such laying habitat, which can lead to larval outbreaks in plant effluent. While chironomid larvae are often associated with poor hygiene, effective methods to control outbreaks are needed. Here, we assessed the effect of ultrasound treatment on Chironomus kiiensis' eggs. The mortality rate of eggs was examined after ultrasound treatment, and the protein content (heat shock protein 70 and hemoglobin) and enzymatic activities of acetylcholinesterase, cytochrome P₄₅₀, and glutathione S-transferases involved in the ultrasound-induced stress response were analyzed before and after treatment. COMSOL software was also used to examine the characteristics of the ultrasonic field, including frequency, power, exposure distance, and time. Higher egg mortality was observed at lower frequencies. At 28 kHz, 450 W, 15-mm exposure distance, and 75-s exposure time, 72.4% of eggs showed apoptosis after exposure. At higher frequencies (68 kHz), mortality decreased to 50.9%. Exposure time and distance also significantly affected egg mortality. From the geometric models, it could be seen that C. kiiensis' eggs sustained much greater acoustic pressure (2379 Pa) with 28-kHz exposure than that with 68-kHz exposure (422 Pa); however, the propagation distance was greater at the higher frequency. The hydraulic shear force effect of the ultrasonic radiation appeared to be the primary factor in egg mortality. We expected that array of ultrasonic transducers embedded in the walls of water treatment plants could be effective in killing Chironomus' eggs and highlight the potential for ultrasound as an effective treatment for the prevention of Chironomus outbreaks in treatment plant effluents.

Understanding the effects of ultrasound processng on texture and rheological properties of food

The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.

Facile synthesis of multifunctional C@Fe3O4-MoO3-rGO ternary composite and its versatile roles as sonoadsorbent to ameliorate triphenylmethane textile dye and as potential electrode for supercapacitor applications

The toxic wastewater effluents from textile dyes have been a significant environmental threat worldwide in recent decades. Against this backdrop, this study investigates the performance of C@Fe₃O₄-MoO₃-rGO as a sonoadsorbent to ameliorate crystal violet (CV) dye from the aqua matrix and further explores its potential as an electrode in supercapacitor applications. The phase purity, crystal structure, surface morphology, thermal stability and magnetic behaviour characteristics of the composite were studied using various characterisation techniques such as powder X-ray diffraction (XRD), Raman Spectroscopy, Fourier transform infrared spectroscopy (FTIR), Field emission scanning electron microscopy (FESEM), High-resolution transmission electron microscopy (HRTEM), Thermogravimetric analysis (TGA) and Vibrating-sample magnetometry (VSM). From the Langmuir isotherm model, the synthesised sonoadsorbent exhibited a maximum adsorption capacity of 1664.26 mg/g for crystal violet, which is remarkably high. Further, to its inherited magnetic characteristics, the composite can be easily separated from the solution by using an external magnet. Furthermore, the working electrode was synthesised with 80% active material, 10% carbon black, and 10% polyvinylidene difluoride to investigate its suitability in supercapacitor applications. The C@Fe₃O₄-MoO₃-rGO composite exhibited an excellent capacitance value of 180.36 F/g with commendable cycling stability, making it suitable as a potential cathode material for the next generation supercapacitors.

Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

This work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in the preparation of vitamin B12 fortified apple cubes.

Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes

The effect of high-intensity ultrasound (HIU), antibrowning agents (C₆H₈0₆ & CaCl₂), and hot water bath (65 °C) treatments on the prevention of enzymatic browning and 2 weeks shelf-life study of fresh-cut mango fruit slices were evaluated. Results showed that HIU treated mangoes have the lowest PPO activity ranging from 76.17 U/mL to 134.12 U/mL, while improved sensorial properties including decay and off-odor, and enhanced bioactive compounds (ascorbic acid, antioxidant capacity and total phenolics) during storage (4 °C). It is stated that HIU treatment as a promising alternative to replace chemical and/or physical methods to prolong the shelf-life and pursue the quality properties in mango fruit during cold storage.

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat's color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W.

A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception

The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer's perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology.

Numerical study on the desorption processes of oil droplets inside oil-contaminated sand under cavitation micro-jets

The removal of the adsorbed oil droplet is critical to deoiling treatment of oil-bearing solid waste. Ultrasonic cavitation is regarded as an extremely useful method to assist the oil droplets desorption in the deoiling treatment. In this paper, the effects of cavitation micro-jets on the oil droplets desorption were studied. The adsorbed states of oil droplets in the oil-contaminated sand were investigated using a microscope. Three representative absorbed states of the oil droplets can be summarized as: (1) the individual oil droplet adsorbed on the particle surface (2) the clustered oil droplets adsorbed on the particle surface; (3) the oil droplet adsorbed in a gap between particles. The micro-jet generation during the bubble collapse near a rigid wall under different acoustic pressure amplitudes at an ultrasonic frequency of 20 kHz was investigated numerically. The desorption processes of the oil droplets at the three representative absorbed states under micro-jets were also simulated subsequently. The results showed that the acoustic pressure has a great influence on the velocity of micro-jet, and the initial diameter of cavitation bubbles is significant for the cross-sectional area of micro-jets. The wall jet caused by a micro-jet impacting on the solid wall is the most important factor for the removal of the absorbed oil droplets. The oil droplet is broken by the jet impinging, and then it breaks away from the solid wall due to the shear force generated by the wall jet. In addition to a higher sound pressure, the cavitation bubble at a larger initial diameter is more important for the desorption of the clustered oil droplets. Conversely, the micro-jet generated by the cavitation bubble at a smaller initial diameter (0.1 mm) is more appropriate for the desorption of the oil droplet in a narrow or sharp-angled gap.

Application of ultrasound in combination with other technologies in food processing: A review

The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various non-thermal processing methods, ultrasound technology has proven to be very valuable. Ultrasound processing, being used alone or in combination with other processing methods, yields significant positive results on the quality of foods, thus has been considered efficacious. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomenon and mass transfer enhancement. It is considered to be an emerging and promising technology and has been applied efficiently in food processing industry for several processes such as freezing, filtration, drying, separation, emulsion, sterilization, and extraction. Various researches have opined that ultrasound leads to an increase in the performance of the process and improves the quality factors of the food. The present paper will discuss the mechanical, chemical and biochemical effects produced by the propagation of high intensity ultrasonic waves through the medium. This review outlines the current knowledge about application of ultrasound in food technology including processing, preservation and extraction. In addition, the several advantages of ultrasound processing, which when combined with other different technologies (such as microwave, supercritical CO2, high pressure processing, enzymatic extraction, etc.) are being examined. These include an array of effects such as effective mixing, retention of food characteristics, faster energy and mass transfer, reduced thermal and concentration gradients, effective extraction, increased production, and efficient alternative to conventional techniques. Furthermore, the paper presents the necessary theoretical background and details of the technology, technique, and safety precautions about ultrasound.

Impregnation and drying to develop a melon snack enriched in calcium

Melon fortification with calcium by impregnation techniques using a vacuum and/or ultrasound and drying were combined to obtain a snack product. For the impregnation step, samples were immersed in a 2 g 100 mL^-1 calcium chloride solution at 25 °C. The samples were dried at 60 °C and an air velocity of 2 m s^-1. The influence of the impregnation method on drying kinetics, mass variation, calcium content, water activity, color, and texture was evaluated. All dried samples had reduced water activity. The vacuum impregnated (VI) melons presented higher mass gain and drying time. It resulted in the highest calcium incorporation, increasing up to 13 times the calcium concentration of the samples. The samples dried after submitted to VI showed the greatest differences in color and hardness. However, VI was the most effective technique for calcium incorporation, being the only one capable of producing fortified dried melon.

Experimental and predictive study on the performance and energy consumption characteristics for the regeneration of activated alumina assisted by ultrasound

Activated alumina used in dehumidification should be regenerated at more than 110 °C temperature, resulting in excessive energy consumption. Comparative experiments were conducted to study the feasibility and performance of ultrasonic assisted regeneration so as to lower the regeneration temperature and raise the efficiency. The mean regeneration speed, regeneration degree, and enhanced rate were used to evaluate the contribution of ultrasound in regeneration. The effective moisture diffusivity and desorption apparent activation energy were calculated by theoretical models, revealed the enhanced mechanism caused by ultrasound. Also, we proposed some specific indexes such as unit energy consumption and energy-saving ratio to assess the energy-saving characteristics of this process. The unit energy consumption was predicted by artificial neural network (ANN), and the recovered moisture adsorption of activated alumina was measured by the dynamic adsorption test. Our analysis illustrates that the introduction of power ultrasound in the process of regeneration can reduce the unit energy consumption and improve the recovered moisture adsorption, the unit energy consumption was decreased by 68.69% and the recovered moisture adsorption was improved by 16.7% under 180 W power ultrasound compared with non-ultrasonic assisted regeneration at 70 °C when initial moisture adsorption was 30%. Meanwhile, an optimal regeneration condition around the turning point could be obtained according to the predictive results of ANN, which can minimize the unit energy consumption. Moreover, it was found that a larger specific surface area of activated alumina induced by ultrasound contributed to a better recovered moisture adsorption.

Advances in application of ultrasound in food processing: A review

Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.

Synergetic effects of ultrasound and sodium alginate coating on mass transfer and qualities of osmotic dehydrated pumpkin

This research studied the effects of combined ultrasound and 3% sodium alginate (SA) coating pretreatment (US + Coat) on mass transfer kinetics, quality aspects, and cell structure of osmotic dehydrated (OD) pumpkin. The results of the pretreatment were compared with the results of control (non-pretreated osmotic dehydration) and other three pretreatment methods, which were 1) ultrasound in distilled water for 10 min (USC), 2) ultrasound in 70% (w/w) sucrose solution (US) for 10, 20 and 30 min, and 3) coating with 1%, 2%, 3% (w/w) SA. The coating pretreatments with SA resulted in a higher water loss (WL) but lower water activity and solid gain (SG) than other treatments. US pretreatments resulted in the highest effective diffusion coefficients of water (D_w) and solid (D_s) but the cell structure of the product was deformed. The 3% SA coating treatment had the highest WL/SG (5.28) but with the longest OD time (12 h). Using the US + Coat pretreatment gave satisfactory high WL/SG (5.18), D_w (1.09 × 10^-10 m²s^-1) and D_s (5.15 × 10^-11 m²s^-1), reduced the OD time to 9 h, and preserved the cell structure of the product. This research suggests that US + Coat pretreatment can be an effective processing step in the production of OD pumpkin.

Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat

This research has been carried out under laboratory conditions. To determine the effect of soaking with ultrasound application to dampen hard wheat samples at one stage in tempering process was the prior goal. In the experiments, Bezostaya-1 wheat samples in different hardness levels (45, 65 and 75%) are used as material. The milling quality and qualitative properties of the flour were investigated. Results compared with the classic tempering process which has two stages tempering for hard and semi-hard wheat at the industrial applications. Ultrasonication of the samples has been applied by a probe-type ultrasound device. Because of experimental deviations, inevitable positive effect of ultrasonic tempering had not seen in the quality parameters of milling experiments like flour yield and energy consumption. But tempering with ultrasound application increased the speed of water intake and diffusion into the grain center. In the study, the wet gluten rates of the flour obtained by classical tempering process were 24.52% and the gluten index rate was 87.17%, while the results obtained by ultrasonic tempering were 22.70% and 93.33%, respectively. Thus it raised flour quality a little, possibly, due to low amount but better quality gluten coming from central endosperm in the flour obtained. Other analysis results in flour showed significant differences in some values of classical and ultrasonic tempering processes. As a result of ultrasonic tempering, the fineness rate (granulation) increased from 73.27% to 79.77%, ash content decreased from 0.61% to 0.55%, Zeleny sedimentation value decreased from 25.0 mL to 23.67 mL, flour stability increased from 9.76 min to 12.06 min, water absorption 59.1% decreased from 61.28%, softening resistance increased from 400.33 BU to 504.50 BU, maximum resistance increased from 420.50 BU to 536.16 BU. In bread trials, bread volume increased from 328.3 mL to 347.3 mL, and specific volume increased from 2.39 mL / g to 2.57 mL / g. These issues have been confirmed by some analysis such as fine granulation, low ash content, high gluten index, some farinogram, and extensigram properties, and finally better performance in bread making was observed.

Ultrasound-assisted regeneration of zeolite/water adsorption pair

The use of ultrasound to enhance the regeneration of zeolite 13X for efficient utilization of thermal energy was investigated as a substitute to conventional heating methods. The effects of ultrasonic power and frequency on the desorption of water from zeolite 13X were analyzed to optimize the desorption efficiency. To determine and justify the effectiveness of incorporating ultrasound from an energy-savings point of view, an approach of constant overall input power of 20 or 25 W was adopted. To measure the extent of the effectiveness of using ultrasound, the ultrasonic-power-to-total power ratios of 0.2, 0.25, 0.4 and 0.5 were investigated and the results compared with those of no-ultrasound (heat only) at the same total power. To analyze the effect of ultrasonic frequency, identical experiments were performed at three nominal ultrasonic frequencies of ~28, 40 and 80 kHz. The experimental results showed that using ultrasound enhances the regeneration of zeolite 13X at all the aforementioned power ratios and frequencies without increasing the total input power. With regard to energy consumption, the highest energy-savings power ratio (0.25) resulted in a 24% reduction in required input energy and with an increase in ultrasonic power, i.e. an increase in acoustic-to-total power ratio, the effectiveness of applying ultrasound decreased drastically. At a power ratio of 0.2, the time required for regeneration was reduced by 23.8% compared to the heat-only process under the same experimental conditions. In terms of ultrasonic frequency, lower frequencies resulted in higher efficiency and energy savings, and it was concluded that the effect of ultrasonic radiation becomes more significant at lower ultrasonic frequencies. The observed inverse proportionality between the frequency and ultrasound-assisted desorption enhancement suggests that acoustic dissipation is not a significant mechanism to enhance mass transfer, but rather other mechanisms must be considered.

Ultrasonication construction of the nano-petal NiCoFe-layered double hydroxide: An excellent water oxidation electrocatalyst

Unlike other preparation methods of NiCoFe-layered double hydroxides, the present study provides a facile ultrasound method for synthesis of the nano-petal NiCoFe-layered double hydroxide (LDH) prepared under intensification frequency of 40 kHz and ultrasonic power of 305 W. The effect of time reaction on the morphology of NiCoFe-LDH was investigated using the Field Emission-Scanning Electron Microscopy images. The results show that time reaction can affect the morphology and it also showed that the optimal time for synthesis of nano-petal NiCoFe-LDH was 60 min. Then, the effect of nano-petal NiCoFe-LDH on oxygen evaluation reaction activity was studied and compared with NiCoFe-LDH-c nano paricles. Also, in order to study the effect of Co²⁺ of nano-petal NiCoFe-LDH at water oxidation, the activity of NiFe-LDH synthesized in the same conditions was investigated. The results show that nano-petal NiCoFe-LDH has low onset potential (0.46 V vs. SCE), overpotential (~227 mV) and Tafel slope (234 mV per decade) in comparison with other NiCoFe-LDH nanoparticles (synthesis using co-precipitation method and ultrasonication method within 30 and 120 min), and NiFe-LDH. Based on the obtained results, the nano-petal NiCoFe-LDH can be as a suitable electrocatalyst with good stability for water oxidation reaction in the present 0.1 M KOH media.

Ultrasound-assisted extraction of phenolic compounds from avocado leaves (Persea americana Mill. var. Drymifolia): optimization and modeling

Ultrasonic-assisted extraction (UAE) was performed to extract the total phenolic compounds from avocado (Persea americana Mill. var. Drymifolia; Lauraceae) leaves with different electric powers (UAE 0%, UAE 60%, and UAE 100%) and extraction times. Ultrasonic extraction parameters were optimized by using a mathematical model made by stepwise regression (SWR) for the determination of the maximum total phenolic content (TPC) and their antioxidant activity. Moreover, TPC extraction was modeled applying heterogeneous models to elucidate the involved mechanisms phenomena that determine the extraction rates. Optimization results found that the maximum value of TPC reached 48,732 mg GAE/100 g D.M. at 84.5% electric power and 29.7 min of extraction, which was superior to 0% electric power UAE. It was also found that the ultrasound causes the degradation of phenolic compounds, whereas the final extraction yield of TPC increases and their antioxidant activity decreased with the increase of ultrasound electric power. Proposed models gave a satisfactory quality of fit data using a second-order reaction for the degradation kinetics of TPC under ultrasound application. The estimated effective diffusivity values were in a range from 1.3889 × 10−11 m2/s to 2.2128 × 10−11 m2/s for the UAE 0% and UAE 100%, respectively. UAE significantly increased the extraction yield through the enhancement of the effective diffusivity, demonstrating that it is a promising technology to extract phenolic substances from avocado leaves.

Ultrasonic-assisted micro solid phase extraction of arsenic on a new ion-imprinted polymer synthesized from chitosan-stabilized pickering emulsion in water, rice and vegetable samples

Pickering emulsion polymerization has been employed for the Ultrasonic assisted-micro solid phase extraction (UA-µSPE) of ultra trace arsenic species by a new magnetic ion imprinted polymer (MIIP) prior to hydride generation atomic absorption spectrometry. 2-acetyl benzofuran thiosemicarbazone (2-ABT) as a new chelating agent and core- shell hydrophobic magnetic nanoparticles was synthesized and the polymerization was carried out at the presence of arsenic - ligand complex, crosslinker, monomer, initiator, stabilizing agent and water-oil emulsion magnetic carrier. In second step, the nanoparticles and polymers were characterized. The analytical parameters such as pH, amount of polymer and ultrasonic time were selected and optimozed by Plackett-Burman and Box-Behnken designs respectively. Linear dynamic range, detection limit and relative standard deviation were 0.01-85.000 µg·L^-l, 0.003 µg·L^-l, and 3.21%, respectively. The proposed preconcentration procedure was successfully applied to the determination of arsenic ion in a wide range of food samples with different and complex matrixes.