Erosion potential of ultrasonic food processing

Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between...

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Autores principales:	Sergei A. Bredihin, Vladimir N. Andreev, Alexander N. Martekha, Matthias G. Schenzle, Igor A. Korotkiy
Formato:	article
Lenguaje:	EN
Publicado:	Kemerovo State University 2021
Materias:	ultrasound cavitation aqueous medium foil screen erosion oscillatory system Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/134bde61a4ab493ab98b697822681f26
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spelling	oai:doaj.org-article:134bde61a4ab493ab98b697822681f262021-11-19T04:02:56ZErosion potential of ultrasonic food processing2308-40572310-959910.21603/2308-4057-2021-2-335-344https://doaj.org/article/134bde61a4ab493ab98b697822681f262021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1936/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability. Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter. Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences. Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.Sergei A. BredihinVladimir N. AndreevAlexander N. MartekhaMatthias G. SchenzleIgor A. KorotkiyKemerovo State Universityarticleultrasoundcavitationaqueous mediumfoil screenerosionoscillatory systemFood processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 335-344 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ultrasound cavitation aqueous medium foil screen erosion oscillatory system Food processing and manufacture TP368-456
spellingShingle	ultrasound cavitation aqueous medium foil screen erosion oscillatory system Food processing and manufacture TP368-456 Sergei A. Bredihin Vladimir N. Andreev Alexander N. Martekha Matthias G. Schenzle Igor A. Korotkiy Erosion potential of ultrasonic food processing
description	Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability. Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter. Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences. Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.
format	article
author	Sergei A. Bredihin Vladimir N. Andreev Alexander N. Martekha Matthias G. Schenzle Igor A. Korotkiy
author_facet	Sergei A. Bredihin Vladimir N. Andreev Alexander N. Martekha Matthias G. Schenzle Igor A. Korotkiy
author_sort	Sergei A. Bredihin
title	Erosion potential of ultrasonic food processing
title_short	Erosion potential of ultrasonic food processing
title_full	Erosion potential of ultrasonic food processing
title_fullStr	Erosion potential of ultrasonic food processing
title_full_unstemmed	Erosion potential of ultrasonic food processing
title_sort	erosion potential of ultrasonic food processing
publisher	Kemerovo State University
publishDate	2021
url	https://doaj.org/article/134bde61a4ab493ab98b697822681f26
work_keys_str_mv	AT sergeiabredihin erosionpotentialofultrasonicfoodprocessing AT vladimirnandreev erosionpotentialofultrasonicfoodprocessing AT alexandernmartekha erosionpotentialofultrasonicfoodprocessing AT matthiasgschenzle erosionpotentialofultrasonicfoodprocessing AT igorakorotkiy erosionpotentialofultrasonicfoodprocessing
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Erosion potential of ultrasonic food processing

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