Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances

The effect of dual-frequency ultrasound on synergistic Sonochemical oxidation to degrade aflatoxin B1

This study investigated the degradation of aflatoxin B1 (AFB1) in food by using dual-frequency ultrasound (DFUS) and the effects of sonochemical oxidation on the efficacy. It was found that the degradation of AFB1 by bath ultrasound (BU), probe ultrasound (PU), and DFUS were all consistent with first-order kinetics. The use of DFUS significantly increased the AFB1 degradation to 91.3%, and compared with BU and PU, it increased by about 177.0% and 61.5% after 30 min treatment. DFUS could generate a synergistic effect to accelerate the generation of free radicals, which promoted sonochemical oxidation to degrade AFB1. It could be speculated that hydroxyl radical (·OH) probably acted a dominant part in the AFB1 degradation by DFUS, and the hydrogen atoms (·H) might also are contributed. These results indicated that DFUS was an effective method of AFB1 degradation.

Controlling the critical parameters of ultrasonication to affect the dispersion state, isolation, and chiral nematic assembly of cellulose nanocrystals

Cellulose nanocrystals (CNCs) are typically extracted from plants and present a range of opto-mechanical properties that warrant their use for the fabrication of sustainable materials. While their commercialization is ongoing, their sustainable extraction at large scale is still being optimized. Ultrasonication is a well-established and routinely used technology for (re-) dispersing and/or isolating plant-based CNCs without the need for additional reagents or chemical processes. Several critical ultrasonication parameters, such as time, amplitude, and energy input, play dominant roles in reducing the particle size and altering the morphology of CNCs. Interestingly, this technology can be coupled with other methods to generate moderate and high yields of CNCs. Besides, the ultrasonics treatment also has a significant impact on the dispersion state and the surface chemistry of CNCs. Accordingly, their ability to self-assemble into liquid crystals and subsequent superstructures can, for example, imbue materials with finely tuned structural colors. This article gives an overview of the primary functions arising from the ultrasonication parameters for stabilizing CNCs, producing CNCs in combination with other promising methods, and highlighting examples where the design of photonic materials using nanocrystal-based celluloses is substantially impacted.

Magnetic graphene oxide, a suitable support in ficin immobilization

In the present study, we aimed to develop a fast, non-toxic ultrasonic-assisted technique for the preparation of graphene oxide (GO) and GO that were accessorized with Fe₃O₄ (GO-Fe₃O₄) for enzyme immobilization. The structural properties of nanosheets were determined by FTIR, XRD, and SEM. Immobilized enzymes on the GO-Fe₃O₄ and GO were counted. Enzyme activity, reusability, and improvements in enzyme stability were studied. According to the results, the immobilization efficiency was 256.86 mg ficin/GO (g), and 253.63 mg ficin/GO-Fe₃O₄ (g). Furthermore, immobilized ficin was affected in terms of stability by variations in pH and temperature. The immobilized ficin on the GO-Fe₃O₄ could be easily recycled from the reaction medium by applying external magnetic separation, involving 10 cycles for 120 days. Over this period and with this number of cycles, the immobilized enzyme on the GO-Fe₃O₄ retained 74% of its original activity, whereas the immobilized enzyme on the GO was recycled from the reaction medium after centrifuging, thereby retaining 70% of its original activity. Thus, GO and GO-Fe₃O₄ nanosheets were obtained efficiently from the ultrasonic-assisted technique and can be regarded as excellent nanocarriers for enzyme immobilization.

Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage

BACKGROUND

Frozen tilapia fillet has become a leading aquatic product. High drip loss, dry and fibrous mouthfeel, and an unappealing appearance are its main problems. It was hypothesized that light salting could improve the quality, and that the preparation conditions would affect the storage stability of frozen tilapia fillets.

RESULTS

The quality changes of lightly salted tilapia fillets were evaluated during frozen storage, and the underlying mechanisms were studied from the physicochemicaland microstructural perspectives. Though the salt content was 1.5% in all samples,the amount of ice crystals in frozen tissues decreased with the descending water content and freezing point (P < 0.05). No intracellular voids were observed in the samples prepared under proper salting conditions, and the myofibers were plump and smooth after freezing-thawing, which contributed to the high water-holding capacity of lightly salted fillets. After 28 days,the water-binding capacity of the salted groups was 14.69%-18.62% higher than that of their unsalted counterparts (P < 0.05). The reduced protein solubility in the salted fillets was likely to have occurred because the solubilized and unfolded proteins interacted more easily during frozen storage. The oxidation degree of myofibrillar proteins was also affected by salting condition, and the fillets with less oxidized sulfhydryl groups maintained high springiness after 28 days of frozen storage.

CONCLUSION

The salting condition of 9% NaCl solution for 1 h was recommended for the preparation of lightly salted fillets from freshwater fish, taking into account quality, processing efficiency, and storage stability. The enhanced water-holding capacity and texture of lightly salted tilapia fillets were attributed to modified physicochemical and microstructural properties. These results could provide a scientific basis for the processing and storage of high-quality, frozen, lightly salted fillets from freshwater fish. © 2022 Society of Chemical Industry.

Effects of Different Freezing Methods on Physicochemical Properties of Sweet Corn during Storage

Fresh sweet corn has a series of physiological and biochemical reactions after picking due to the high moisture content, leading to damaged nutritional value. Rapid freezing of sweet corn after harvest can minimize tissue damage and quality deterioration. In this study, freshly harvested sweet corn was frozen by ultrasound-assisted freezing, brine freezing, strong wind freezing, and refrigerator freezing. The effects of different freezing methods on hardness, water loss, color, epidermal structure, soluble solids content, soluble sugars content, peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) activities of frozen sweet corn during storage were investigated. The results showed that brine freezing and strong wind freezing could effectively reduce the quality loss of sweet corn, keep the color, soluble sugars, and soluble solids content of the sweet corn, delay the decrease in antioxidant enzyme activity, and maintain the quality of sweet corn during long term storage.

Ultrasonic cavitation: An effective cleaner and greener intensification technology in the extraction and surface modification of nanocellulose

With rising consumer demand for natural products, a greener and cleaner technology, i.e., ultrasound-assisted extraction, has received immense attention given its effective and rapid isolation for nanocellulose compared to conventional methods. Nevertheless, the application of ultrasound on a commercial scale is limited due to the challenges associated with process optimization, high energy requirement, difficulty in equipment design and process scale-up, safety and regulatory issues. This review aims to narrow the research gap by placing the current research activities into perspectives and highlighting the diversified applications, significant roles, and potentials of ultrasound to ease future developments. In recent years, enhancements have been reported with ultrasound assistance, including a reduction in extraction duration, minimization of the reliance on harmful chemicals, and, most importantly, improved yield and properties of nanocellulose. An extensive review of the strengths and weaknesses of ultrasound-assisted treatments has also been considered. Essentially, the cavitation phenomena enhance the extraction efficiency through an increased mass transfer rate between the substrate and solvent due to the implosion of microbubbles. Optimization of process parameters such as ultrasonic intensity, duration, and frequency have indicated their significance for improved efficiency.

New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review

Solid foods include fish, shrimp, shellfish, and other aquatic products, fruits, and vegetables. These products are commonly used for food freezing, cooling, and thawing. However, traditional freezing, cooling, and thawing of solid food technologies have limitations in quality, such as protein denaturation and water loss in food. Ultrasound-assisted technology has become a useful method in solid food processing due to improved preservation quality of solid food. This paper comprehensively reviews the mechanism and application of ultrasonic in solid food processing technology. Although the application of ultrasound-assisted ultrasound in solid food processing is relatively comprehensive, the energy saving of food cold processing is essential for practical application. This paper analyzes the optimization of ultrasonic in solid food processing, including orthogonal/multi-frequency technology and the combination of ultrasonic and other technologies, which provides new ideas for freezing, cooling, and thawing of solid food processing.

Research progress on quality deterioration mechanism and control technology of frozen muscle foods

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.

Ultrasonically assisted surface modified CeO2 nanospindle catalysts for conversion of CO2 and methanol to DMC

This study developed a facile and effective approach to engineer the surface properties of cerium oxide (CeO₂) nanospindle catalysts for the direct synthesis of dimethyl carbonate (DMC) from CO₂ and methanol. CeO₂ nanospindles were first prepared by a simple precipitation method followed by wet chemical redox etching with sodium borohydride (NaBH₄) under high intensity ultrasonication (ultrasonic horn, 20 kHz, 150 W/cm²). The ultrasonically assisted surface modification of the CeO₂ nanospindles in NaBH₄ led to particle collisions and surface reduction that resulted in an increase in the number of surface-active sites of exposed Ce³⁺ and oxygen vacancies. The surface modified CeO₂ nanospindles showed an improvement of catalytic activity for DMC formation, yielding 17.90 mmol·g_cat^-1 with 100 % DMC selectivity. This study offers a simple and effective method to modify a CeO₂ surface, and it can further be applied for other chemical activities.

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.

Impact of ultrasonication applications on color profile of foods

Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.

Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD)

Characteristics of sugar crystals are important for developing set-syrup due to their contribution to the desired mouth feel when consumed. Two types of set-syrup (i.e. seeds with and without) were developed by storing the syrup at -20, 4 and 15 °C. The melting temperatures (onset and peak), and enthalpy of set-syrup without seeds (SN) were 30.2 °C, 74.6 °C and 42.2 kJ/kg respectively. In the case of SN, enthalpy decreased with the decrease of crystallization temperature (P < 0.05), while there was insignificant change in the case of set-syrup with seeds (SW) (P > 0.05). Polarized Light Microscopy (PLM) images showed that finer crystals were formed in the cases of set-syrups (i.e. SN and SW) as the storage temperature was decreased. X-ray diffraction (XRD) analysis showed the formation of different polymorphic sugar crystals. Crystallization temperatures at 4 and -20 °C can be used to produce finer crystals with varied polymorphic characteristics.

Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose

The effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose was studied. The influence of temperature, stirring rate, supersaturation and ultrasonic power on the anti-solvent crystallization of sucrose was investigated. The relationship between infrared spectral characteristic band of sucrose and supersaturation was determined with an online reaction analyzer. The crystal size distribution of sucrose was detected by a laser particle-size analyzer. Ultrasound accelerated the crystallization process, and had no impact on the crystal shape. Abegg, Stevens and Larson model was fitted to the experimental data, and the results were the following: At 298.15 K, the average size of crystals was 133.8 μm and nucleation rate was 4.87 × 10⁹ m^-3·s^-1 without ultrasound. In an ultrasonic field, the average size was 80.5 μm, and nucleation rate was 1.18 × 10¹¹ m^-3·s^-1. Ultrasound significantly reduced the average size of crystals and improved the nucleation rate. It was observed that the crystal size decreased with the increase of stirring rate in silent environment. When the stirring rate increased from 250 to 400 rpm, the average size decreased from 173.0 to 132.9 μm. However, the stirring rate had no significant impact on the crystal size in the ultrasonic field. In addition, the activation energy of anti-solvent crystallization of sucrose was decreased, and the kinetic constant of nucleation rate was increased due to the effect of ultrasound. In the ultrasonic field, the activation energy was reduced from 20422.5 to 790.5 J·mol^-1, and the kinetic constant was increased from 9.76 × 10² to 8.38 × 10⁸.

Use of enantiomeric properties of sodium chlorate to assess primary and secondary nucleation under sonication

Ultrasound is known to promote crystal nucleation, but despite significant research there remains uncertainty about how the mechanisms are affected. Despite the proposal of various primary nucleation theories, most studies provide no way to quantify or observe the extent to which primary nucleation is taking place, leaving open the possibility that sonocrystallisation is occurring by a secondary nucleation-driven mechanism. By utilising the widely reported enantiomeric properties of sodium chlorate, the extent to which ultrasound can induce primary nucleation can clearly be observed. It was demonstrated during seeded cooling crystallisation that when stirring the seed similarity was 99.3% on average, indicating secondary nucleation had almost exclusively taken place. The application of ultrasound however, decreased the seed similarity to 85.8% and 92.4% when applying 98 kHz and 200 kHz ultrasound respectively, clearly showing that primary nucleation had been induced and indicating the frequency dependency of the induced primary nucleation. This frequency dependency suggests a link between crystal nucleation and high intensity cavitation collisions and collapses, and the potential existence of a collapse/collision intensity threshold required to induce primary nucleation. In addition, secondary nucleation rate was investigated using anti-solvent crystallisation and was observed to increase with the application of ultrasound, though it appeared frequency independent (between 98 kHz & 200 kHz), suggesting that higher energy cavitational events are less important in inducing secondary nucleation or that a lower cavitation intensity threshold exists compared to primary nucleation.

Sonofragmentation of Organic Molecular Crystals vs Strength of Materials

Mechanochemistry, the interface between the chemical and the mechanical worlds, includes the relationship between the chemical and mechanical properties of solids. In this work, fragmentation of organic molecular crystals during ultrasonic irradiation of slurries has been quantitatively investigated. This has particular relevance to nucleation processes during sonocrystallization, which is increasingly used in the processing and formulation of numerous pharmaceutical agents (PAs). We have discovered that the rates of sonofragmentation are very strongly correlated with the strength of the materials (as measured by Vickers hardness and Young's modulus). This is a mechanochemical extension of the Bell-Evans-Polanyi Principle or Hammond's Postulate: the kinetics (i.e., rates) of solid fracture correlate with thermodynamic properties of solids (e.g., Young's modulus). The mechanism of the particle breakage is consistent with a direct interaction between the shockwaves or localized microjets created by the ultrasound (through acoustic cavitation) and the solid particles in the slurry. Comparisons of the sonofragmentation patterns of ionic and molecular crystals showed that ionic crystals are more sensitive to sonofragmentation than molecular crystals for a given Young's modulus. The rates of sonofragmentation are proposed to correlate with the types and densities of imperfections in the crystals.

The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration

The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (Tm), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.

Ultrasound-assisted theophylline polymorphic transformation: Selective polymorph nucleation, molecular mechanism and kinetics analysis

In this paper, the ultrasound-assisted solvent-mediated polymorphic transformation of theophylline was explored in detail. The induction time and reconstruction time were significantly decreased by ultrasound, thereby decreasing the total transformation time and promoting the transformation process. The ultrasound-promoted efficiency of nucleation was different in three alcoholic solvents, which was difficult to explain by traditional kinetic effects. To resolve the above confusion, binding energies calculated by Density Functional Theory were applied to explore the relationship between the ultrasound-promoted efficiency of nucleation and solute-solvent interactions. Then, a possible molecular self-assembly nucleation pathway affected by ultrasound was proposed: the ultrasound could change and magnify the crucial effect of the specific sites of solute-solvent interactions in the nucleation process. Finally, the transformation kinetics with different effective ultrasonic energies was quantitatively analyzed by Avrami-Erofeev model, indicating that the dissolution element in the rate-limiting step was gradually eliminated by higher ultrasonic energy. Fortunately, the elusive crystal form V could be easily obtained by the ultrasound-assisted polymorph transformation. This proved to be a robust method to produce high purity form V of theophylline. The outcome of this study demonstrated that the proper ultrasonic irradiation had the potential to produce specific polymorphs selectively.

Formation of Moiré Superlattices via Surfactant/Nanosheet-Co-mediated Crystallization

Moiré superlattices (MSLs) of two-dimensional (2D) van der Waals materials have attracted considerable attention in recent years; however, studies of bottom-up growth of twisted MSL structures via solution-processed crystallization are rarely reported. Through facile one-pot solvothermal synthesis, here we demonstrate a nonclassical surfactant/nanosheet-co-mediated crystallization pathway for formation of MSL structures with two models of SnS₂ and SnSe₂. Our experimental results reveal that attractive interactions between 2D inorganic building blocks and surfactant organic molecules during the initial stage of crystallization are crucial to drive surfactant-covered nanosheets to crystallize into molecule-intercalated nanosheet aggregates. Under the high-pressure condition, further crystallograpic fusion can occur if the reaction time is prolonged, which alters the interactions of adjacent layers during the coalescence of small-grain-size 2D domains due to insertion of foreign molecules, leading to interlayer rotations. This work uncovers an interesting organic-inorganic cocrystallization growth mode and provides a novel pathway for large-scale fabrication of MSLs.

Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer

The processing of healthy foods remains a challenge and any technology with the ability to tailor the physical properties of new materials is in demand. High-intensity ultrasound (HIU) has been identified as a useful processing technique for such activities particularly for edible lipids. HIU has been known to alter the crystallisation kinetics and in turn the resultant physicochemical properties for specific food applications. The role of cavitation dynamics during treatment of oils with HIU is of interest, with the knowledge gained allowing for insight into the complex and still undefined mechanism of action. To this end, the crystallisation kinetics of an edible lipid were investigated in the presence of several distinctly different cavitation conditions. Several cavitation clusters, including a bifurcated streamer (BiS), located on the surface of a piston-like emitter (PLE) were studied, each generated by a specific ultrasonic power level. Only samples crystallised at a low supercooling (ΔT_SC) value display significant differences in induction time for each of the selected HIU powers, at least 5 minutes earlier than without exposure to HIU. Substantially better energy efficiencies were seen for the BiS regime (ΔT_SC = 5 °C) which coincided with maximal crystal growth rates. An increase in melting enthalpy and elastic modulus is reported in the presence of HIU for all crystallisation temperatures, this effect is larger overall with increasing ultrasonic power. In addition, sonicated samples in the presence of the BiS event were composed of fewer smaller crystals compared to higher HIU powers after 60 minutes at 30 °C. Bubble dynamics recorded during a 10 s sonication period exhibited a greater acoustic attenuation effect for the highest ultrasonic power (75 W). The results suggest that the dynamics of the cluster and the presence of the BiS event are important in terms of energy efficiency and the physical properties of the crystallised lipid material.

Mutarotation and solubility of lactose as affected by carrageenans

It has been reported that polysaccharides like carrageenan can change the crystallization of lactose. However, it is still unclear whether changes in lactose mutarotation, solubility, and super-solubility are involved in carrageenans' effect on lactose crystallization. It has been established that the conversion of α- to β-lactose forms (mutarotation) in an aqueous solution has a significant impact on lactose crystallization. Similarly, lactose solubility changes lead to changes in the metastable zone (MZ), a region between the solubility and super-solubility of lactose. The width of this MZ determines the temperature drop necessary to induce lactose nucleation. This work aimed to study the effect of carrageenans on lactose mutarotation and solubility. For this purpose, lactose solutions were added with ι and κ- carrageenan at two concentrations: 50 and 100 mg L^-1. Optical rotation measurements estimated the proportion of β/α isomers in lactose solutions. Besides, solubility and super- solubility was determined to build the MZ. The presence of carrageenans changed both the time to reach the mutarotation balance and the proportion of β/α isomers at mutarotation equilibrium. Carrageenans decreased the solubility of lactose in a range of temperatures between 10 and 60 °C and reduced the metastable zone width (MZW).

Ultrasound-assisted intensified crystallization of L-glutamic acid: Crystal nucleation and polymorph transformation

In this paper, the crystallization of L-glutamic acid with application of ultrasound was explored in detail, including the process of nucleation, polymorphic control and polymorphic transformation. The induction time and metastable zone widths (MSZWs) were measured with and without ultrasound during the nucleation process. The induction time and MSZWs were decreased by ultrasound and the induction time was further decreased by higher ultrasonic power. The calculated nucleation parameters (such as interfacial energy, critical nucleus size and critical Gibbs energy) showed an obvious decrease in the presence of ultrasound, indicating that the nucleation was enhanced with application of ultrasound. By adjusting the ultrasonic power in the quench cooling process, the difference in nucleation temperatures would determine the distribution of polymorphs. In further, the polymorphic transformation was investigated quantitatively, and to the best of our knowledge, it was the first time to study the transformation kinetics with ultrasound using Avrami-Erofeev model. In the transformation process, the crystallization mechanism of the stable form was modified by ultrasound. The ultrasound eliminated the nucleation element in the rate-limiting step and facilitated the crystal growth of stable form. Thus, the ultrasound has a profound influence on L-glutamic acid crystallization.

Effect of process parameters on the recovery of lactose in an antisolvent acetone/acetone-ethanol mixture: A comparative study based on sonication medium

Recovery of lactose from the whey using sonocrystallization was studied experimentally. The effect of sonication medium and irradiation power levels was evaluated using three different ultrasonic equipments. Effects of various parameters such as sonication time, pH of the medium, antisolvent (acetone and acetone-ethanol mixture) and concentration of lactose were determined. The optimal parametric conditions were analyzed using differential scanning calorimetry, thermogravimetric analysis, particle size distribution, and zeta potential measurements. Overall, the highest lactose recovery was obtained using a mixture of acetone and ethanol as antisolvent in bath sonication as well as atomization process.

Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of β_V polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.

Visualization of materials using the confocal laser scanning microscopy technique

The development of materials science always benefits from advanced characterizations. Currently, imaging techniques are of great technological importance in both fundamental and applied research on materials. In comparison to conventional visualization methods, confocal laser scanning microscopy (CLSM) is non-invasive, with macroscale and high-contrast scanning, a simple and fast sample preparation procedure as well as easy operation. In addition, CLSM allows rapid acquisition of longitudinal and cross-sectional images at any position in a material. Therefore, the CLSM-based visualization technique could provide direct and model-independent insight into material characterizations. This review summarizes the recent applications of CLSM in materials science. The current CLSM approaches for the visualization of surface structures, internal structures, spatial structures and reaction processes are discussed in detail. Finally, we provide our thoughts and predictions on the future development of CLSM in materials science. The purpose of this review is to guide researchers to build a suitable CLSM approach for material characterizations, and to open viable opportunities and inspirations for the development of new strategies aiming at the preparation of advanced materials. We hope that this review will be useful for a wide range of research communities of materials science, chemistry, and engineering.

High Frequency Sonoprocessing: A New Field of Cavitation-Free Acoustic Materials Synthesis, Processing, and Manipulation

Ultrasound constitutes a powerful means for materials processing. Similarly, a new field has emerged demonstrating the possibility for harnessing sound energy sources at considerably higher frequencies (10 MHz to 1 GHz) compared to conventional ultrasound (⩽3 MHz) for synthesizing and manipulating a variety of bulk, nanoscale, and biological materials. At these frequencies and the typical acoustic intensities employed, cavitation-which underpins most sonochemical or, more broadly, ultrasound-mediated processes-is largely absent, suggesting that altogether fundamentally different mechanisms are at play. Examples include the crystallization of novel morphologies or highly oriented structures; exfoliation of 2D quantum dots and nanosheets; polymer nanoparticle synthesis and encapsulation; and the possibility for manipulating the bandgap of 2D semiconducting materials or the lipid structure that makes up the cell membrane, the latter resulting in the ability to enhance intracellular molecular uptake. These fascinating examples reveal how the highly nonlinear electromechanical coupling associated with such high-frequency surface vibration gives rise to a variety of static and dynamic charge generation and transfer effects, in addition to molecular ordering, polarization, and assembly-remarkably, given the vast dimensional separation between the acoustic wavelength and characteristic molecular length scales, or between the MHz-order excitation frequencies and typical THz-order molecular vibration frequencies.

Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components

Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.

The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks

A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).

The effect of invertase concentration on quality parameters of fondant

Fondant is a saturated sugar solution which is a paste- or cream-like heterogeneous system consisting of a solid phase (saccharose crystals), a liquid phase (saturated saccharose solution and glucose/invert sugar) and a gaseous phase. Fondant is used as a filling material and as a coating material for pastry, confectionery and chocolate products. Therefore, mechanical properties are important for both machinability and sensory properties of the fondant. In the present study, the invertase enzyme was added at different concentrations (0.1-0.5%) to investigate its effect on the textural and rheological properties of the fondant during the storage period as well as on the sugar composition. After the first week of storage, the hardness of the control sample decreased from the initial value of 221.1-69.24 g and 48.22 g for the addition of 0.1 and 0.5% enzyme. G' and G″ values of the fondant decreased by treatment with invertase enzyme. The positive effect of the invertase addition to fondant was also perceived in sensory evaluation. Therefore, using invertase enzyme enabled the product having desired quality characteristics. The results of the present study highlighted that invertase enzyme can be used to soften the product improving the sensory characteristics and machinability and reducing or eliminating the crystallization of sucrose which negatively affects the quality parameters. Depending on the intended purpose of the fondant, the invertase concentration can be optimized.

Individual and combined effect of pH and whey proteins on lactose crystallization

Lactose is recovered by crystallization from cheese whey that is a by-product of cheesemaking. The whey used for the recovery of lactose usually has a residual content of protein that alters the crystallization of lactose. In addition, the pH of whey may fluctuate depending on the cheese variety. However, there is little information on how the pH modifies the effect that whey proteins have on lactose crystallization. Accordingly, this work aimed to evaluate the individual and combined effect of whey proteins and pH on the kinetics of crystallization, the crystal size distribution and the crystallinity of lactose. The addition of whey proteins in lactose solutions (25% v/v) modified the process of lactose crystallization. However, the effect that whey proteins had on lactose crystallization heavily depended on the pH. The number of crystals per milliliter as well as the growth and size distribution of crystals was the most affected with the changes in pH (pHs of 7, 5.5 and 4) and the addition of whey proteins (0 and 0.63%). All the treatment produced mostly α-lactose monohydrated but some treatments also generated crystals of β-lactose (pH 5.5, 0% of proteins). Amorphous lactose was observed mainly in lactose solutions adjusted at pH 7 and added with whey proteins. This particular treatment also incorporated the highest amount of protein into the lattice of lactose crystals. The results of this work highlight the importance of controlling the pH of lactose crystallization, especially if there is a presence of whey proteins.