Seminar Final Presentation 22-06-010
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Transcript of 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