Literature DB >> 15030782

Static foam destruction: role of ultrasound.

Anjali C Dedhia1, Pankaj V Ambulgekar, Aniruddha B Pandit.   

Abstract

High intensity ultrasonic vibrations were used for destabilizing the static foam structure. Ultrasonic horn as a source of ultrasonic vibration was used for the destruction of the foam. The effect of the ratio of the horn to the column diameter on the drainage and collapse rate of foam has been analyzed. Further, an empirical correlation for the initial foam collapse rate in the presence of ultrasonic horn has been developed in terms of the initial liquid hold-up, surface tension of the surfactant solution and the ratio of horn diameter to the column diameter. Efficiency of the ultrasonic horn is related to the position of the tip of the horn. Periodic supply of ultrasonic vibrations was found to be a more viable option than the continuous supply in terms of saving in energy and operating cost for defoaming using ultrasound.

Year:  2004        PMID: 15030782     DOI: 10.1016/S1350-4177(03)00134-2

Source DB:  PubMed          Journal:  Ultrason Sonochem        ISSN: 1350-4177            Impact factor:   7.491


  3 in total

Review 1.  Applications of ultrasound techniques in tandem with non-destructive approaches for the quality evaluation of edible oils.

Authors:  Mohammad Reza Zarezadeh; Mohammad Aboonajmi; Mahdi Ghasemi-Varnamkhasti
Journal:  J Food Sci Technol       Date:  2022-01-20       Impact factor: 3.117

Review 2.  Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review.

Authors:  Prasad Chavan; Pallavi Sharma; Sajeev Rattan Sharma; Tarsem Chand Mittal; Amit K Jaiswal
Journal:  Foods       Date:  2022-01-04

Review 3.  Application of Ultrasound in Food Science and Technology: A Perspective.

Authors:  Monica Gallo; Lydia Ferrara; Daniele Naviglio
Journal:  Foods       Date:  2018-10-04
  3 in total

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