We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined. The mechanism of structure formation has been studied in detail. From the

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The prime objective of the present experimental work is to evaluate the impact of ultrasonication time and surfactants on the optical characteristics (transmittance and absorbance) and stability of CuO/water, CNTs/water, and Fe3O4/water nanofluids to be used in spectrum selective applications. Two-step method with various ultrasonication times (30 min, 60 min, and 90 min) was employed to prepare nanofluids

In this paper we study the generation and behavior of subharmonics in a bubbly liquid confined in an acoustic resonator, through numerical simulations carried out at finite-amplitude acoustic pressure. Several configurations in terms of resonator length and driving frequency are considered here. Our results show that these frequency components, created from a higher-frequency signal at the source (ultrasound)

Due to unique reaction conditions of the acoustic cavitation process, ultrasound-assisted synthesis of nanoparticles has attracted increased research attention. In this study, we demonstrate the effect of ultrasonic irradiation on the crystallinity, stability, biocompatibility, and magnetic properties of chitosan-coated superparamagnetic iron oxide nanoparticles (CS-SPIONs). CS solution and colloidal

Solids such as soils and sediments contaminated with per- and polyfluorinated alkyl substances (PFAS) from exposure to impacted media, e.g., landfill leachate or biosolids, direct contaminated discharge, and contaminant transport from atmospheric deposition, have caused significant environmental pollution. Such solids can act as secondary sources of PFAS for groundwater and surface water contamination

The objective of this study is to explore the effect and mechanism of ultrasound on chitin extraction from shrimp shells powder (SSP) by the co-fermentation of Bacillus subtilis and Acetobacter pasteurianus. After pre-treating the SSP with high-intensity ultrasound (HIU) at 800 W, the protease activity in the fermentation solution reached 96.9 U/mL on day 3, which was significantly higher than for

Inertial cavitation thresholds under two forms of ultrasonic excitation (the single- and dual-frequency ultrasound modes) are studied numerically. The Gilmore–Akulichev model coupled with the Zener viscoelastic model is used to model the bubble dynamics. The threshold pressures are determined with two criteria, one based on the bubble radius and the other on the bubble collapse speed. The threshold

This article reports on the ultrasound-assisted acid hydrolysis for the synthesis and evaluation of starch nanoparticles (SNP) as nanofillers to improve the physical, mechanical, thermal, and barrier properties of polyurethane (PU) films. During the ultrasonic irradiation, dropwise addition of 0.25 mol L-1 H2SO4 was carried out to the starch dispersion for the preparation of SNPs. The synthesized SNPs

As an advanced oxidation process with a wide range of applications, sonochemistry relies on acoustic cavitation to induce free radicals for degrading chemical contaminants. The complete process includes two critical steps: the radical production inside the cavitation bubble, and the ensuing dispersion of these radicals into the bulk solution. To grasp the physicochemical details in this process, we

A model for acoustic cavitation flows able to depict large geometries and time scales is proposed. It is based on the Euler-Lagrange approach incorporating a novel Helmholtz solver with a non-linear acoustic attenuation model. The method is able to depict a polydisperse bubble population, which may vary locally. The model is verified and analyzed in a setup with a large sonotrode. Influences of the

In this study, microwave pretreatment and grinding treatment were used to enhance sulforaphane formation, then ultrasonic-assisted extraction (UAE) was applied to extract sulforaphane using simultaneous hydrolysis and extraction method. The effects of various parameters, which were ultrasonic time, ultrasonic power, solid-water ratio and solid-ethyl acetate ratio on the extraction rate of sulforaphane

White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55). Their physicochemical properties and in vitro glycemic index of rice samples were analyzed. UC + ANN treatments presented pasting temperature, gelatinization temperature and crystallinity increased whereas the

The evolution of acoustic Lichtenberg figure (ALF) in ultrasound fields is studied using high-speed photography. It is observed that bubbles travel along the branch to the aggregation region of an ALF, promoting the possibility of large bubble or small cluster formation. Large bubbles move away from the aggregation region while surrounding bubbles are attracted into this structure, and a bubble transportation

Numerous studies have already shown that the process of cavitation can be successfully used for water treatment and eradication of bacteria. However, most of the relevant studies are being conducted on a macro scale, so the understanding of the processes at a fundamental level remains poor. In attempt to further elucidate the process of cavitation-assisted water treatment on a scale of a single bubble

This research investigated the effect of ultrasound (US) pretreatment prior to spray drying on the powder flow and moisture sorption behaviour of micellar casein concentrate (MCC). MCC produced from skim milk microfiltration was sonicated at energy intensity of 0 (control), 47 J/mL (S-2000), 62 J/mL (S-3000) and 76 J/mL (S-4000). The results revealed that US pretreatment significantly increased the

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The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment

Cereals (CE) and pseudocereals (PSCE) play a pivotal role in nourishing the human population. Low-frequency ultrasound (LFUS) modifies the structure of CE and PSCE macromolecules such as starch and proteins, often improving their technological, functional and bioactive properties. Hence, it is employed for enhancing the traditional processes utilized for the preparation of CE- and PSCE-based foods

The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When

The safety of ethanol in operations and its effects on human health are gradually being questioned. Under this premise, we attempted to use the natural surfactant tea saponin, which originates from the processing residues of camellia oil, as the additive of the extraction solvent and to extract eleutheroside B and eleutheroside E in the roots and rhizomes of E. senticosus by ultrasonic mediation. After

The characteristics of synchronous and phase difference bubble pairs in axisymmetric configuration near a boundary are investigated experimentally by the spark discharge method. Their destructive forces on nearby boundaries are measured using a polyvinylidene fluoride sensor. The bubble pair interactions and deformed features in the boundary vicinity are dissimilar to those in bulk water. Moreover

The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds

Acoustically excited microbubbles (MBs) are known to be nonlinear oscillators with complex dynamics. This has enabled their use in a wide range of applications from medicine to industry and underwater acoustics. To better utilize their potential in applications and possibly invent new ones a comprehensive understanding of their dynamics is required. In this work, we explore the effect of bubble-bubble

There are many problems associated with the synthesis of nanocatalysts and catalytic reduction of nitroarenes - e.g., high temperatures, costs, long reaction/synthesis process times, the toxicity of chemicals/solvents, undesirable byproducts, the toxic/harmful wastes, low efficiency/selectivity, etc. This study represents an attempt to overcome these challenges. To this purpose, biocompatible and highly

The effects of preheating to 50 ℃ and the subsequent application of high-intensity ultrasound (HIU, 20 kHz) at 200, 400, 600, and 800 W on the physicochemical, structural, and gelling properties of wooden breast myofibrillar protein (WBMP) were studied. Results suggested that the WBMP structure expanded to the balanced state at 600 W, and rheological properties exhibit that 600 W HIU (P < 0.05) significantly

Hydrodynamic cavitation is an emerging intensification technology in water treatment or chemical processing, and Venturi-type cavitation reactors exhibit advantages for industrial-scale production. The effects of temperature on hydrodynamic cavitating flows are investigated to find the optimum reaction conditions enhancing cavitating treatment intensity. Results show that the cavitation performance

This paper mainly focuses on the nonlinear pulsation of a bubble near the rigid wall. Dynamics of near-wall bubble and free bubble are discussed and compared in details. Investigation reveals as the driving acoustic pressure amplitude increases, nonlinear pulsation of bubble becomes intense gradually. Besides, decreasing the viscosity of host liquid is advantageous for the nonlinear pulsation of bubble

The effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of fresh pompano (Trachinotus ovatus) fillets during ice storage for 24 days were evaluated. Samples were treated by distilled water (CK), ultrasound (US), chitosan grafted caffeic acid coating (G), and chitosan grafted caffeic acid coating with ultrasound-assisted (USG). Results showed

Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The

Hydrodynamic cavitation was widely used in sterilization, emulsion preparation and other industrial fields. Cavitation intensity is the key performance index of hydrodynamic cavitation reactor. In this study, a novel rotor-radial groove (RRG) hydrodynamic cavitation reactor was proposed with good cavitation intensity and energy utilization. The cavitation performances of RRG hydrodynamic cavitation

The effects of plasma functionalized water (PFW) and its combination with ultrasound (UPFW) on the functional and bioactive properties of small yellow croaker protein hydrolysates (SYPHs) produced from three enzymes were investigated. Fluorescence and UV–Vis spectroscopy indicated that SYPHs tended to unfold with increasing intensity and shift in wavelengths to more flexible conformations under PFW

In this study, hemp seed oil (HSO) emulsions stabilized with hemp seed protein (HPI) were prepared and treated with high intensity ultrasonic (HIU). The effects of different treatment powers (0, 150, 300, 450, 600 W) on the properties, microstructure and stability of emulsions were investigated. HIU-treated emulsions showed improved emulsifying activity index and emulsifying stability index, reduced