| Literature DB >> 26603612 |
Olga Krasulya1, Vladimir Bogush2, Victoria Trishina2, Irina Potoroko3, Sergey Khmelev4, Palani Sivashanmugam5, Sambandam Anandan6.
Abstract
The work explores the experimental and theoretical aspects of emulsification capability of ultrasound to deliver stable emulsions of sunflower oil in water and meat sausages. In order to determine optimal parameters for direct ultrasonic emulsification of food emulsions, a model was developed based on the stability of emulsion droplets in acoustic cavitation field. The study is further extended to investigate the ultrasound induced changes to the inherent properties of raw materials under the experimental conditions of sono-emulsification.Entities:
Keywords: Cavitation reactor; Food sonochemistry; Meat sausage; Theoretical approach; Viscosity measurement
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Year: 2015 PMID： 26603612 DOI： 10.1016/j.ultsonch.2015.11.013
Source DB: PubMed Journal: Ultrason Sonochem ISSN： 1350-4177 Impact factor: 7.491