Applications and Advances of Ultrasound in Food Processing | Chapter 5 | Food Science and Agriculture: Research Highlights Vol. 1

 Ultrasound is a sound wave that can propagate parallel or perpendicular to the direction of travel through a material. Ultrasound treatment involves transmitting energy at frequencies above 20 kHz. Currently, ultrasound is utilized in food processing for various applications beyond preservation, including degassing, foam control, mixing, emulsification, homogenization, extraction and meat tenderization. At high intensities, ultrasound exhibits antimicrobial properties, making it a potential method for food preservation. However, one of its limitations is that the intensity required for microbial inactivation can also cause physical changes in food. Ultrasound induces cavitation, and localized heating may lead to the formation of free radicals. Nevertheless, low-intensity ultrasound shows promise when integrated into combination preservation strategies. Additionally, high-intensity ultrasound, when combined with other preservation technologies, is effective in inactivating heat-resistant microbial spores. Despite its potential, ultrasound has not yet been widely adopted for monitoring food processing operations due to scalability issues.

 

Author (s) Details

 

Vinay G M
Department of Food Processing Technology, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, India.

 

Pathiam Srilatha
Department of Food Processing Technology, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, India.

 

Bhanu Kumar
Department of Food Processing Technology, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat 388110, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v1/4536

Molecular Dynamics Simulations of Nanobubble Collapse Near Different Boundaries | Chapter 10 | Advances and Challenges in Science and Technology Vol. 3

 In this study, microscopic dynamics simulations were used to search the dynamics of a distinct nanobubble caused by a sudden strong wave collapsing nearly two hard and one adaptable boundaries. Molecular movement (MD) is a computer imitation method for resolving the physical drives of atoms and molecules. The atoms and fragments are admitted to interact for a established period of time, bestowing a view of the dynamic "progress" of the system. Polyethylene dressed as the flexible obstruction, while aluminum and iron were used to devise the stiff limits. A pattern called the impetus mirror was used to create the shock waves that hit the nanobubble inside a microscopic system. The movement of a single nanobubble made by shock and its collapse at responsive and stiff hurdles were investigated in this place work for two various distances from the walls. The bounds' collapse-induced damage in addition to the atomic speed contours surrounding the alone nanobubble were studied.  The collapse-inferred damage on the boundaries was acquired from ten giving way nanobubbles. Results showed that the relative divider distance affected the distinct nanobubble’s collapse dynamics forthcoming the boundaries. A produce nanojet was directed on the surfaces all along the collapse process for all cases. In addition, the induced damages in the wisdom of the polyethylene surface, iron surface, and aluminum surface for the relative obstruction distance of γ = 1.3 were obtained as 6.0, 0.47, and 0.63 nm, individually. It was observed that the insight of the collapse-induced damage for the nanobubble breaking near the iron barrier was lower than the collapse-persuaded damage for the aluminum perimeter. However, the erosion insight formed on the polyethylene perimeter was much greater than the deterioration depth of two together rigid borders. Furthermore, the damage width made on the surfaces of polyethylene and aluminum was 12.0 nm and 7.0 nm, individually. This shows that the deterioration width for polyethylene was again much greater than the deterioration width for container. Finally, the damages formed on the frontiers for the relative wall distance of γ = 1.3 were as well the damages on the boundaries at relative obstruction distance of γ = 1.8.

Author(s) Details:

Ebrahim Kadivar,
Institute of Ship Technology, Ocean Engineering and Transport Systems, University of Duisburg-Essen, 47057 Duisburg, Germany.

Ali Rajabpour,
Advanced Simulation and Computing Laboratory (ASCL), Mechanical Engineering Department, Imam Khomeini International University, P.O. Box: 341489-6818, Qazvin, Iran.

Ould el Moctar,
Institute of Ship Technology, Ocean Engineering and Transport Systems, University of Duisburg-Essen, 47057 Duisburg, Germany.

Please see the link here: https://stm.bookpi.org/ACST-V3/article/view/12022

The Potential Use of Cavitation Technology in the Production of Fondant Sweets | Chapter 10 | Current Perspectives in Agriculture and Food Science Vol. 3

 The item investigates the changes in the physical, chemical, and organoleptic features of unglazed fondant sweets led to by the substitution of reverse syrup for vigor syrup.  Technologies developed at VNIIKP were working to obtain reverse syrup (IS) and invert maple syrup with cavitation effects (IScav). Cavitation is the composition of bubbles (cavities) in the liquid aspect. Invert syrup prevents burn and sugar transparent growth. Invert syrup maybe used to extend the useful life of product of fondant candies and enhance their organoleptic value after a cavitation treatment. During the depository period (35 days, 5°C, non-close), microstructure change study has shown that the use of IScav in the formulation gives better consequence. Invert syrup maybe created using cavitation accompanying a 100th sucrose transposition, a 20% moisture content, and a medium dispersion of 0.2–0.4 microns. IScav has a bigger dynamic stickiness, more water activity, and a lower density than IS. As long as the standard signs of microbiological safety are met, growing the system's dispersal results in better moisture retention. Fondant sweetmeats made with cavitated maple syrup have a fine crystalline texture that gives bureaucracy a more delicate, fluid consistency.

Author(s) Details:

L. V. Zaitseva,
All-Russian Research Institute of Confectionery Industry (VNIIKP) – Branch of V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 107023, Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.

Y. A. Uskova,
All-Russian Research Institute of Confectionery Industry (VNIIKP) – Branch of V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 107023, Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.

M. A. Pesterev,
All-Russian Research Institute of Confectionery Industry (VNIIKP) – Branch of V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 107023, Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.

Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10241

Determining the Effect of Flow Variations to Vibration Tendency in a Hydraulic Manifold | Chapter 12 | New Approaches in Engineering Research Vol. 4

 A hydraulic manifold is an important component in hydraulic machinery that transports high-pressure hydraulic oil into hydraulic tubes and hoses for cleaning. Because of the high pressure used during operation, this process causes vibration and the possibility of leakage at the hydraulic manifold's exit ports. The purpose of this research is to determine the effects of pressure and velocity variations in a hydraulic manifold on vibration tendency. Computational fluid dynamics (CFD) is used in this study to simulate the hydraulic manifold fluid behaviors. under the operating conditions of the industry The results show that pressure and velocity fluctuations occur at each branch of a mainstream due to changes in area and geometrical shape. At each branch, there was a surge of pressure but a decrease in velocity. Overall, the results show that the areas closest to the inlet are the most affected. The increments have little effect on areas further downstream. According to our calculations, the vibration tendency occurs in the hydraulic manifold cavity due to differential pressure and velocity, negative pressure, low velocity, swirl flow, and back stream.

Author(s) Details

Norazhar Ali
School of Mechanical Engineering, Universiti Teknologi Malaysia, Johor, Malaysia.

Kahar Osman
School of Mechanical Engineering, Universiti Teknologi Malaysia, Johor, Malaysia.

Fazila Mohd Zawawi
School of Mechanical Engineering, Universiti Teknologi Malaysia, Johor, Malaysia.

Muhammad Noor Afiq Witri Muhammad Yazid
School of Mechanical Engineering, Universiti Teknologi Malaysia, Johor, Malaysia.

View Book :- https://stm.bookpi.org/NAER-V4/article/view/1888