A study on the emulsification of oil by power ultrasound

Cucheval, A.; Chow, Rachel

doi:10.1016/j.ultsonch.2008.02.004

Cited by 136 publications

(58 citation statements)

References 11 publications

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“…Details of the effect of emulsifier/ surfactant, temperature, pressure, hydrostatic pressure and ultrasonic parameters on oil in water emulsification have been described in a previous review [9]. In order to understand the modus operandi when ultrasound is applied to a coarse mixture of oil and water a study was conducted by Cucheval and Chow [20], wherein a mixture of soybean oil with Tween was stabilized in water using a 20 kHz ultrasound horn. The ultrasound horn was positioned in the oil phase within 5 mm from the oil and water interface at the start of the sonication.…”

Section: Emulsificationmentioning

confidence: 99%

Selected Applications of Ultrasonics in Food Processing

2009

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Ultrasonic processing in simple terms is the application of sound waves in the frequency range of 20 kHz-1 MHz which is above the range of human hearing. This review focuses on the applications of ultrasound to accelerate processes such as dehydration, drying, freezing and thawing, tenderization of meat, crystallization of lactose and fat and to improve processes such as cutting, extraction, emulsification, ageing of wines and esterification. The effect of ultrasound on physical properties such as viscosity, opacity, particle size and gel strength is also considered. We find that it is the physical effects of ultrasound that predominate in most applications considered to date. Ultrasound increases heat and mass transfer, disrupts aggregates and can break macromolecular chains.

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Section: Emulsificationmentioning

confidence: 99%

Selected Applications of Ultrasonics in Food Processing

2009

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“…The emulsion was produced by ultrasonic mixing using an ultrasound generator (Sonics, Vibra-cell 750 W, 20 kHz) and a ultrasonic probe (Model CV33). The ultrasonic method of mixing has been used elsewhere [4,[44][45][46] and has been shown to result in: smaller mean droplet size; larger number of water droplets that are distributed more uniformly in the continuous phase; lower separating rates of the water droplets from the emulsions when compared with emulsions prepared by a more conventional mechanical homogenizer [4]. Ultrasonic emulsification is therefore recognized as a fast, efficient technique for producing tiny and uniformly-sized droplets.…”

Section: Emulsion Productionmentioning

confidence: 99%

Optical characterization of Diesel and water emulsion fuel injection sprays using shadowgraphy

Emberson

Ihracska

Imran

et al. 2016

Fuel

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h i g h l i g h t sFuel injection sprays have been examined using a focused shadowgraph system. Diesel and Diesel and water emulsions containing 10% and 20% water examined. Temporal evolution of the spray cone angle and tip penetration have been measured. Emulsification reduced the cone angle at injection pressure of 500 bar. Emulsification had no discernable influence on the tip penetration. t r a c tDiesel fuel and water emulsions have been shown to reduce emissions of NO x and PM from compression ignition engines. There is a lack of work examining the influence of emulsification on the sprays formed during injection. This work examines the spray cone angle and tip penetration of Diesel fuel and water emulsions, containing 10% and 20% water (by mass). All experiments were conducted under nonreacting, non-vaporizing conditions in a constant volume pressure chamber filled with nitrogen. A focused shadowgraph system, with high speed photography, coupled with a research, high current LED system was used. Differences in the spray cone angle suggest the emulsification did have an effect for the injections at a pressure of 500 bar. Emulsification had no discernible effect on the spray tip penetration. Spray tip penetration showed agreement with previous trends in terms of proportionality to time after start of injection however agreement with models found in the literature was not consistent.

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“…Due to the heating effect that arises when a liquid is subjected to ultrasonic waves in this nature, the mixtures where kept cool during the process using an iced water bath. The ultrasonic method of mixing has been used elsewhere [3,[31][32][33] and has been shown to result in: smaller mean droplet size; larger number of water droplets that are distributed more uniformly in the continuous phase; lower separating rates of the water droplets from the emulsions when compared with emulsions prepared by a more conventional mechanical homogenizer [3]. Ultrasonic emulsification is therefore recognized as a fast, efficient technique for producing tiny and uniformly-sized droplets.…”

Section: Momentum Flux Measurement Devicementioning

confidence: 99%

Hydraulic characterization of Diesel and water emulsions using momentum flux

Emberson

Ihracska

Imran

et al. 2015

Fuel

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h i g h l i g h t sFuel injection momentum flux was measured using a force transducer. Diesel fuel and Diesel fuel and water emulsions containing 10% and 20% water examined. The mass flow, discharge coefficient, injection velocity and momentum efficiency were evaluated. Emulsion sprays had a lower discharge coefficient and higher injection velocity than the Diesel. The emulsified fuels had a larger momentum efficiency. Diesel and water emulsions have the potential to be used in compression ignition engines to control the emissions of NO x and PM. Very little is known about the influence emulsification will have on the fuel sprays formed during injection. This paper outlines the measurement of the momentum flux of injection sprays of Diesel fuel and Diesel fuel emulsions containing 10% and 20% water, with the goal of hydraulically characterizing the sprays and identifying the influence emulsification may have on them. The momentum flux, mass flow, instantaneous mass flow, discharge coefficient, injection velocity, momentum coefficient and momentum efficiency have been examined. The injections were carried out in a high pressure chamber filled with nitrogen. The measured momentum flux is observed to increase with increasing injection pressure in a linear form. Increasing the ambient density in the chamber resulted in a decrease in the measured momentum flux. The emulsified fuel sprays had a very similar momentum flux as the neat Diesel fuel sprays. The total mass of emulsified fuel injected was less than for neat Diesel at corresponding condition. The instantaneous mass flow rate was determined using a normalized form of the momentum flux measurement and the independently measured total mass injected. The emulsions tended to have a lower discharge coefficient and there is no evidence that the nozzle is cavitating at these conditions. The emulsified fuels have tended to have a higher injection velocity than the neat Diesel fuel sprays. The momentum efficiency is introduced, which uses the instantaneous mass measurement and the theoretical velocity of the spray. The emulsified fuels have a larger momentum efficiency, a result of their high injection velocity compared with the neat Diesel fuel.

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A study on the emulsification of oil by power ultrasound

Cited by 136 publications

References 11 publications

Selected Applications of Ultrasonics in Food Processing

Selected Applications of Ultrasonics in Food Processing

Optical characterization of Diesel and water emulsion fuel injection sprays using shadowgraphy

Hydraulic characterization of Diesel and water emulsions using momentum flux

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