seminar final presentation 22-06-010

8/22/2019 Seminar Final Presentation 22-06-010

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High-Power Ultrasonic

ProcessingAli imran

2003-ag- 1767

Supervisor: Dr. Masood Sadiq Butt

National Institute of Food Science andTechnology University of Agriculture

Faisalabad


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Road map

Introduction

Application in food industry

Conclusions References


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Introduction

New emerging technologies

Need of the hour

Criteria for selection

Cost effectiveEnergy saving

Environmental friendly

(Graciela, 2010)


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Cont..

High power ultra sound fulfill this criteria Principle Utilization of the sound energy

Mode of action

Physical and chemical Physical effect Mechanical effects

Chemical effect

Cavitations induction

(Graciela, 2010)


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Cont.

Explore in the 20th century

Application in the medical field

Last few decade

Food industry

Environment

Pharmaceuticals

Chemical manufactures Machinery

(Margulis and Margulis, 2003)


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Types of ultrasound

Depending on frequency

Three regions

Power ultrasounds

20-100 Khz

High frequency ultrasound

100 Khz-1 Mhz

Diagnostic ultrasound

1-500 Mhz

(Staisavljevic et al., 2007)


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Major components

Transducer

Convert electrical energy or mechanicalwaves into sound waves

Booster

Increase the vibration of the sound waves

Horn

Deliver the ultrasound waves into the liquidmedium

(Gogate and Kabadi, 2009)


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Ultrasound in food industry

Extraction process

Defoaming

Drying

Emulsification

Dispersion

Improve chemical reaction and surface

chemistry


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Cavitation process

Ultrasound generates

Compressions and rarefactions

Compression cycles exert a positive pressure onthe liquid Pushing the molecules together

Rarefaction cycle exerts a negative pressure bypulling the molecules from one another

(Zhang et al., 2007)


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Cont

Large negative pressure, caused Formation of micro bubbles in the rarefaction

regions

Successive cycles impart an unstable diameterthat producing shock

Specifications

Temperature 5000 C

Pressure of 500 atmospheres

(Nicorescu et al., 2009)


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diagram

F t ff ti th it ti


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Factor effecting the cavitation

process

Gas and particulate matter External applied pressure

Solvent viscosity

Solvent surface tension

Solvent vapor pressure


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Cont

Applied frequency

Temperature

Sonication density

Acoustic intensity

Types of ultrasound

Field type


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Extraction process

Supercritical fluid extraction utilized CO2 Non toxic

Recyclable

Cheap

Inert and non flammable(Valachovic et al., 2001)

Ultrasounds can assist the extraction by Increase the mass transfer processes

Provide agitation(Kamaljit et al., 2010)


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Cotn.

Improve the yield

Exampless

Supercritical flueid extraction of grounded almonds

increase yield 30% when CO2 and 20 Khz power ultrasound

(Knorret al., 2002)


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Defoaming

Foam a dispersion of gas and liquid

Produced due to

Aeration

Agitation

Biological

Chemical reactions

Unwanted in industry

(Gallego-Jurez, 2002)


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Cont

Reasons

Caused difficulties in process control

Equipment operation may be hindered

Traditional methods caused hurdles Ultra sound can provide the solution

(Patist and Bates, 2008)


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Cont

High frequency ultrasound reduce foaming

Cavitations

reducing the bubble size

Criteria for Ideal design in fermentation industry(Kres et al., 2008)


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Cont

Stepped grooved plate

Power transducer

High speed bottling and canning lines

Ultrasound system of frequency of 21-26 and 40 khz

(Jambrak, 2008)


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Drying

Drying or dehydration an important process in

food industry

Two methods applied

Hot air drying and freeze drying Hot air drying can deteriorative the product

Freeze drying is safe but expensive

(Aparicio, 2008)


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Cont

High intensity ultrasound provides an alternative

Previous methods of ultrasound application

proved non significant in this regard

A new technology provide solution consist of twoprocess

(Guzey and Weiss, 2001)


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Air born ultrasound

Air born ultrasound consist of power generators

Based upon two principle procedures

Hot air with ultrasound and freeze drying

accompanied with ultrasound

stepped-plate ultrasonic generator

fluidized bed dryer(Mizrach, 2008)


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Cont

Advantages

Increase efficiency

Cost effective

Environmental friendly Disadvantages

Temperature dependent

Applied only to the temperature sensitiveproducts

(Mizrach, 2008)


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Ultrasounds and whey protein

Ultrasound improve

Physical and chemical characteristic of alpha

lactalbumin (whey protein)

(Hall, 2000)

Results pH did not change

Electric conductivity increased at 20 Khz Foam capacity and stabilization increased

(Aneet et al., 2010)


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Conti

Molecular weight decreased

Flow behavior increased

Remarkable decreased in initial freezing point

(Aneet et al., 2010)


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Ultrasound and food emulsification

Emulsions dispersions of two or more

immiscible liquids Highly intensive ultrasound supplies

Provide Power needed for mixing

imploding cavitation bubbles that produced

Intensive shock waves in the surrounding liquid

Result in the formation of liquid jets of high

liquid velocity(Guzey and Weiss, 2001)


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Cont

Stabilization of the new droplets required

Coalescence of the droplets after disruption

influences

Final droplet size

Distribution Efficient stabilizing

(Guzey and Weiss, 2001)


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Equipment for emulsification

Ultra sound of 400 Watts Allow for the easy preparation

500 and 1,000and 2,000 watts ultrasonicprocessors used in the optimization

Amplitude Operational pressure

Flow rate

Industrial of Ultra sound 2,4,10 and 16 KWunits

can process production volume streams atalmost any level

(Gaete et al., 2008)


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Microbial and Enzyme Inactivation Enzyme inactivation by producing cavitation Structural and metabolic changes can occur in

cells without their destruction

The activity of Peroxidase can be reduced

Prevent the

Development of off-flavors

(Cameron et al., 2009)


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Cont Browning pigments

Thermo resistant enzymes, such as lipase andprotease

Withstand ultra-high-temperature treatment

Can reduce the quality and shelf-life of heat-treated

milk

Inactivated by

Simultaneous application of ultrasound, heat and

pressure

(Zhang et al., 2009)


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High power ultrasounds and

environmental processes Effective tool for preventive and removing

pollutions

Applied in following disciplines

Air cleaning Water purifications

Treatment of the sludge

Soil remediation

(Akin, 2008)


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Air cleaning

Tiny particles in air cause major health hazards

Urgent need to eradicate them

Ultrasound provide effective mean in that regard

Particles can be agglomerates by the acoustic

vibration technology

(Wang et al., 2006)


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Cont

Remove the air particles by cutting down the

connection between liquid and solid

New innovation in this method facilitate process

New innovations

Four stage agglomerates

Multi frequency chamber

(Gallego et al., 2006)


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Sludge removal

Dewatering of sludge a prime objective

Traditional technique not proves quite efficient

Major draw backs

Fouling or blocking Accumulation of small particles

High moisture in cake

Hindrance in drying

(Feng et al., 2006)


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Cont

Direct removal of the moisture

Cause alternative refraction and expansion cycle

Stress act as a dewatering agent

(Feng et al., 2009)


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Advantages over other technologies

Advantages Easily tested in lab or bench-top scale

Generating reproducible results for scale-up.

Intensity and the cavitation characteristics canbe easily adapted to the specific extraction

process to target specific objectives


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Cont

Amplitude and pressure can be varied in a wide range

Tough tissues should undergo maceration, grinding or

pulverization prior to ultrasonication

(Cares et al., 2010)


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Conclusions

Highly adventitious technology

Ultrasonic cavitation used for extraction and

food preservation

Powerful processing technology Applied safely

Environmentally friendly

Efficient and economical


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Cont

Homogenizing and preserving effect

Fruit juices

Purees (e.g. orange, apple, grapefruit, mango, grape,

plum) Vegetable sauces (tomato sauce)

Soups (asparagus soup)


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Future requirements

Should tested for their harmful

Optimization for each process

Safe wave length limit should be established

Explore its application


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References

Akin, B. (2008). Waste activated sludge disintegration in

an ultrasonic batch reactor, Clean Soil, Air, Water 36

360365.

Anet Rezak Jambrak, TimotyJ,Mason, T. J., Lelas, V.,

Herceg, Z., & Herceg, I. L. J. (2010). Effect of ultrasoundtreatment on PhysicochemicaL properties and functional

properties of whey protein suspensions. Journal of Food

Engineering, 86(2), 281287.


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Cont

Aparicio, C., Otero, L., Guignon, B., Molina-Garca, A.

D., & Sanz, P. D. (2008). Ic content and temperature

determination from ultrasonic measurements in partially

frozen foods. Journal of Food Engineering, 88(2), 272

279. Cameron, M., McMaster, L. D., & Britz, T. J. (2008).

Electron microscopic analysis of dairy microbes

inactivated by ultrasound. Ultrasonics Sonochemistry,

15(6),960964.


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Cont

Feng, X., Lei, H.Y, Deng, J.C., Yu Q., Li H.L. (2009).

Physical and chemical characteristics of waste

activated sludge treated ultrasonically, Chem. Eng.

Process. 48 187194 (Process Intensification).

Gaete, L,. Vargas, Y,. Cares, M.G., and Vega R. 2007.Influence of acoustic parameters in ultrasonic

comminution of Zn powders in liquid phase, 10ICA

Madrid, Spain September, ULT07-002 pp 1-6


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Cont

Gallego Jurez, A. Rodrguez G. Corral, F. Montoya

Vitini, V. M. Acosta Aparicio, E. Riera Franco

deSarabia, A. Blanco Blanco.(2006) Macrosonic

generator for the air-based industrial defoaming of

liquids,International Patent, n PCT/ES2005/070113,July

Gogate, P.R., Kabadi, A.M. (2009). A review of

applications of cavitation in biochemical

engineering/biotechnology, Biochem. Eng. 44 (2009)6072.properties, Ultrason. Sonochem. 16 488494.


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Cont

Jambrak, A. R., Mason, T. J., Lelas, V.,

Herceg, Z., & Herceg, I. L. J. (2008). Effect of

ultrasound treatment on solubility and foaming

properties of whey protein suspensions.Journal of Food Engineering, 86(2), 281287.

Knorr, D., Ade-Omowaye, B. I. O., & Heinz, V.

(2002). Nutritional improvement of plant foods

by non-thermal processing. In: Proceedings ofthe nutrition society.(Vol. 61, pp. 311318).


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Cont

Kresic , G., Bacic , M., & Juraga, E. (2006).

Rheological and thermophysicalproperties of

carrageenan and b-lactoglobulin model systems

treated with highhydrostatic pressure. Dairy, 56,6781.

Mizrach, A. (2008). Ultrasonic technology for

fruit quality evaluation in pre and postharvest

processes a review. Postharvest Biology andTechnology, 48(3) 315-330

C t


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Cont

Nicorescu, I., Loisel, C., Riaublanc, A., Vial, C.,

Djelveh, G., Cuvelier, G., et al. (2009).Effect of

dynamic heat treatment on the physical properties of

whey proteinfoams. Food Hydrocolloids, 23, 1209

1219. Patist, A., and Bates, D. (2008). Ultrasonic innovation

in the food industry. from the laboratory to the

industrial production Innovative Food Science and

Emerging Technologies 9, 147-156


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Pozuelo, V. M. (2002). Acosta-Aparicio, Recent

developments in vibrating-plate macrosonic

transducers,Ultrasonics, vol 40 pp. 889-893

Staisavljevic, I. T.. Lazic M. L and Velikovic V. B..

2007Ultrasonic extraction of oil from Tobacco(Nicotiana Tabacum L.) seeds. Ultrasonics

Sonochemistry., vol. 14, pp. 646-652,.ISBN: 84-87985-

12-2

Wang, F., Ji, S., and Lu, M. (2006). Influence ofultrasonic disintegration on the dewater ability of waste

activated sludge, Environmental. Progress. 25 25 260

seminar final presentation 22-06-010

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