Comparison of batch and continuous ultrasonic emulsification processes

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 114-121

  O'Sullivan, Jonathan ^a,b   Murray, Brian ^b   Flynn, Cal ^b   Norton, Ian ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b Kerry Ingredients and Flavours   (United States)

Author keywords

Batch processing; Continuous processing; Emulsification; Proteins; Surfactants; Ultrasound

Indexed keywords

BATCH DATA PROCESSING; DROPS; EMULSIONS; PROTEINS; SURFACE ACTIVE AGENTS; ULTRASONICS;

CONTINUOUS PROCESSING; EMULSION DROPLETS; INTERFACIAL ADSORPTION; INVERSE POWER LAW; PROCESS PARAMETERS; TENSION MEASUREMENT; ULTRASONIC AMPLITUDE; ULTRASONIC EMULSIFICATION;

EMULSIFICATION;

EID: 84939142224     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.001     Document Type: Article

References (28)

1. B. Abismaïl, J.P. Canselier, A.M. Wilhelm, H. Delmas, and C. Gourdon Emulsification by ultrasound: drop size distribution and stability Ultrason. Sonochem. 6 1-2 1999 75 83 10.1016/S1350-4177(98)00027-3
2. C.J. Beverung, C.J. Radke, and H.W. Blanch Protein adsorption at the oil/water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements Biophys. Chem. 81 1 1999 59 80 10.1016/S0301-4622(99)00082-4
3. C. Bondy, and K. Söllner On the mechanism of emulsification by ultrasonic waves Trans. Faraday Soc. 31 1935 835 842
4. M.M. Chivate, and A.B. Pandit Quantification of cavitation intensity in fluid bulk Ultrason. Sonochem. 2 1 1995 S19 S25 10.1016/1350-4177(94)00007-F
5. P.F. Fox Chapter 1 - milk: an overview A. Thompson, M. Boland, S. Harjinder, 2008 Academic Press San Diego 1 54 10.1016/B978-0-12-374039-7.00001-5
6. S. Freitas, G. Hielscher, H.P. Merkle, and B. Gander Continuous contact- and contamination-free ultrasonic emulsification - a useful tool for pharmaceutical development and production Ultrason. Sonochem. 13 1 2006 76 85 10.1016/j.ultsonch.2004.10.004
7. A.G. Gaonkar Interfacial tensions of vegetable oil/water systems: effect of oil purification J. Am. Oil. Chem. Soc. 66 8 1989 1090 1092 10.1007/BF02670090
8. A.G. Gaonkar Surface and interfacial activities and emulsion characteristics of some food hydrocolloids Food Hydrocolloids 5 4 1991 329 337 10.1016/S0268-005X(09)80045-3
9. P.R. Gogate, V.S. Sutkar, and A.B. Pandit Sonochemical reactors: important design and scale up considerations with a special emphasis on heterogeneous systems Chem. Eng. J. 166 3 2011 1066 1082 10.1016/j.cej.2010.11.069
10. S.P. Heffernan, A.L. Kelly, D.M. Mulvihill, U. Lambrich, and H.P. Schuchmann Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs Innovative Food Sci. Emer. Technol. 12 4 2011 628 634 10.1016/j.ifset.2011.07.010
11. S.M. Jafari, Y. He, and B. Bhandari Production of sub-micron emulsions by ultrasound and microfluidization techniques J. Food Eng. 82 4 2007 478 488 10.1016/j.jfoodeng.2007.03.007
12. S.M. Jafari, E. Assadpoor, Y. He, and B. Bhandari Re-coalescence of emulsion droplets during high-energy emulsification Food Hydrocolloids 22 7 2008 1191 1202 10.1016/j.foodhyd.2007.09.006
13. P. Juliano, F.J. Trujillo, G.V. Barbosa-Canovas, and K. Knoerzer The need for thermophysical properties in simulating emerging food processing technologies K. Knoerzer, P. Roupas, C. Versteeg, Innovative Food Processing Technologies: Advances in Multiphysics Simulation first ed. 2011 Wiley and Sons Indianapolis, USA
14. O. Kaltsa, C. Michon, S. Yanniotis, and I. Mandala Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers Ultrason. Sonochem. 20 3 2013 881 891 10.1016/j.ultsonch.2012.11.011
15. S. Kentish, T.J. Wooster, M. Ashokkumar, S. Balachandran, R. Mawson, and L. Simons The use of ultrasonics for nanoemulsion preparation Innovative Food Sci. Emer. Technol. 9 2 2008 170 175 10.1016/j.ifset.2007.07.005
16. Y.F. Maa, and C.C. Hsu Performance of sonication and microfluidization for liquid-liquid emulsification Pharm. Dev. Technol. 4 2 1999 233 240 10.1081/PDT-100101357
17. M.A. Margulis, and I.M. Margulis Calorimetric method for measurement of acoustic power absorbed in a volume of a liquid Ultrason. Sonochem. 10 6 2003 343 345 10.1016/S1350-4177(03)00100-7
18. S. Martini Sonocrystallization of Fats R.W. Hartel, first ed. 2013 Springer New York US
19. D.J. McClements Advances in the application of ultrasound in food analysis and processing Trends Food Sci. Technol. 6 9 1995 293 299 10.1016/S0924-2244(00)89139-6
20. D.J. McClements Edible nanoemulsions: fabrication, properties, and functional performance Soft Matter 7 6 2011 2297 10.1039/c0sm00549e
21. D.J. McClements, and M.J.W. Povey Scattering of ultrasound by emulsions J. Phys. D Appl. Phys. 22 1 1989 38 47 10.1088/0022-3727/22/1/006
22. C.P. O'Donnell, B.K. Tiwari, P. Bourke, and P.J. Cullen Effect of ultrasonic processing on food enzymes of industrial importance Trends Food Sci. Technol. 21 7 2010 358 367 10.1016/j.tifs.2010.04.007
23. J. O'Sullivan, M. Arellano, R. Pichot, and I. Norton The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins Food Hydrocolloids 42 3 2014 386 396
24. J. O'Sullivan, R. Pichot, and I.T. Norton Protein stabilised submicron emulsions P.A. Williams, G.O. Phillips, Gums and Stabilisers for the Food Industry 17 2014 The Royal Society of Chemistry Cambridge, UK 223 229
25. J. O'Sullivan, R. Greenwood, and I. Norton Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: a review Trends Food Sci. Technol. 2015
26. J. O'Sullivan, B. Murray, C. Flynn, and I.T. Norton The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins Food Hydrocolloids 2015
27. Servant, G., Laborde, J.L., Hita, A., Caltagirone, J.P., Gérard, A., 2001. Spatio-temporal dynamics of cavitation bubble clouds in a low frequency reactor: comparison between theoretical and experimental results. Ultrason. Sonochem. 8(3), pp. 163-74. < http://www.ncbi.nlm.nih.gov/pubmed/11441594 >.
28. F.J. Trujillo, and K. Knoerzer A computational modeling approach of the jet-like acoustic streaming and heat generation induced by low frequency high power ultrasonic horn reactors Ultrason. Sonochem. 18 6 2011 1263 1273 10.1016/j.ultsonch.2011.04.004