Accelerating Bleaching of Soybean Oil by Ultrasonic Horn and Bath Under Sparge of Helium, Air, Argon and Nitrogen Gas

J Food Process Engineering

Mousavifard

Pourmohammadi

et al. 2020

Self Cite

The ultrasound‐assisted pregelatinization starch (UAPS) is considered as a physical method for starch modification. In this study, the effect of ultrasonic control parameters, including power, probe size, temperature, and time was investigated in order to predict microbubble formation and cavitation process as a two dimensional axisymmetric computational fluid dynamics (CFD) model to optimize the UAPS process. The cavitation phenomenon and the bubble dynamics were further investigated with regards to the mentioned parameters. Results showed that with the increase in probe diameter from 20 mm to 100 mm, a new pattern of streamlines were generated at the bottom of the container, increasing the turbulence among bubbles. This is mainly due to collapsing bubbles, resulting in a huge amount of energy released which accelerates heat and mass transfer to the fluid. According to the results obtained from the dynamics of bubbles, the maximum radius of the bubbles had a rising pattern with the increase in the probe size (from 20 to 100 mm), amplitude (from 25 to 45%) and temperature (from 35 to 65°C); moreover, the energy of the bubble slightly increased with the increase in liquid temperature and probe size. Practical applications The physical modifications of starch structure are more widely employed since it is safer and without impurities, which have strong effects on different component functionalities. Pregelatinization is one of the most popular industrial methods of physically modifying starch. Pregelatinized. The ultrasound‐assisted pregelatinized starch as physical modification offers many advantages, mainly the declined utilize of chemicals and processing time, serving as an environment‐friendly processing technology, high selectivity method. Use of computational fluid dynamics is a suitable approach to assessing the data pertaining to the physical features of the ultrasonication process. We underscored the importance of filling the gaps of knowledge concerning modeling sonication process to produce the efficient ultrasound‐assisted pregelatinized starch under various ultrasound power, probe size and fluid temperature to predict microbubble formation, heat and energy transfer.

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Horn ultrasonic‐assisted pregelatinized starch with various streamline patterns as a green process: Computational fluid dynamics and microbubble formation of process

J Food Process Engineering

Mousavifard

Pourmohammadi

et al. 2020

Self Cite

“…According to Amini, Razavi, and Mortazavi () and Zhu (), ultrasound creating fracture, pore, and crack on glanular surfaces may enhance the surface area of starch, facilitate the penetration of esterifying agents (acetyl) into the granular structure, and accelerate the chemical reactions. The frequency of ultrasound is a key factor for enhancing cavitational bubble due to certain reasons (Abedi, Sahari, & Hashemi, ): (a) Cavitation yield decreases with the increase in frequency, which is attributed to the scattering, attenuation, and shortening of the acoustic cycle at high frequencies (Abedi et al, ). (b) Instable cavitation at low frequencies causes the bubble to collapse very quickly and violently, resulting in more rapid agitation and mass transfer (Abedi et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The frequency of ultrasound is a key factor for enhancing cavitational bubble due to certain reasons (Abedi, Sahari, & Hashemi, 2017): (a) Cavitation yield decreases with the increase in frequency, which is attributed to the scattering, attenuation, and shortening of the acoustic cycle at high frequencies (Abedi et al, 2017). (b) Instable cavitation at low frequencies causes the bubble to collapse very quickly and violently, resulting in more rapid agitation and mass transfer (Abedi et al, 2017).…”

Section: Molar Substitution Of Ac Wheat Starchmentioning

confidence: 99%

Dual‐frequency ultrasound for ultrasonic‐assisted esterification

Food Science & Nutrition

Pourmohammadi

Abbasi

2019

Self Cite

The optimization of wheat starch esterification (acetylation) with a high degree of substitution was performed through response surface methodology (RSM) via various concentrations of reagents (acetic anhydride), pHs, and temperatures under various ultrasonication frequencies (25, 40, and 25 + 40 kHz). According to RSM methodology, optimized samples were selected by achieving high degrees of substitution at various frequencies, temperatures, and pHs. Solubility, swelling, X‐ray, RVA, DSC, freeze–thaw stability, texture, and SEM analysis of the optimized samples were performed at three frequencies. X‐ray pattern exhibited a more significant reduction in the crystallinity percentage of esterified starch at frequency 25 + 40 kHz compared with 25 kHz, 40 kHz, and native starch. According to DSC analysis, To, Tp, Tc, and enthalpy of gelatinization (ΔH gel) were lower in AC at frequency 25 + 40 kHz compared with AC at frequency 25 and 40 kHz and N starches. According to morphology analysis, in acetylated starches at 25 and 40 kHz, the surfaces and small granules underwent more damage, whereas in 25 + 40 kHz, large granules were more affected than small granules. Upon acetylation, freeze–thaw stability and textural properties of the starch significantly increased and decreased, respectively. The peak and final viscosity of acetylated starch increased (25 + 40 kHz ˃ 25 kHz ˃ 40 kHz ˃ N starch).

“…Action mode of ultrasonication process is due to bubble size variation and subsequent collapse of bubbles, inducing the development of strong micro‐streaming current molecules, high‐velocity gradients and shear stresses, production of extreme temperatures (5,000 K) and pressures (1,000 atm), and formation of highly reactive free radicals upon the breakage of water (Abedi, Sahari, Barzegar, & Azizi, 2015; Abedi, Sahari, & Hashemi, 2017; Zhang, Claver, Zhu, & Zhou, 2011). High‐energy ultrasound has been considered as an alternative method for enhancing several functional characteristics of the protein.…”

Section: Physical Modificationmentioning

confidence: 99%

Physical modifications of wheat gluten protein: An extensive review

J Food Process Engineering

Pourmohammadi²

2020

Self Cite

Gluten protein, as plant resource, is susceptible to physical, genetic, chemical, and enzymatic treatments. In this study, we reviewed physical modifications such as heating‐ freezing, irradiation, high pressure, ultrasonication, shear, and extrusion of gluten. The mode of action of each modification process was investigated. Conformational changes (secondary and tertiary structure) of gluten protein upon physical modification process were described. Functional, morphological, textural, and rheological properties of gluten and their subunits through physical modification were studied. Among physical modifications, the gluten structure was affected by extrusion (heating‐shearing) process. The combination of additives (oxidative and reducing compounds) and alkaline pH upon the extrusion process result in concomitantly dissociation or/and aggregation of gluten via various interactions mainly covalent (disulphide, isopeptides bonds, and dityrosine), noncovalent (hydrogen, ionic, and hydrophobic bonds) interactions and other bonds, such as, dehydroalanine (DHA), lanthioalanine (LAN), and lysinoalanine (LAL). Practical applications Attaining an environment friendly and resource protecting provide global value chain and keep on economic development, which has properly been the major target of the most countries. The physical modifications of protein structure are more widely employed since it is safer and without impurities, which have strong effects on different component functionalities. Today, there is a highly increased demand for applying modification‐using technologies; such as ultrasound, extrusion cooking, high hydrostatic pressure, irradiation, which do not rely on chemical treatment for altering ingredient functional and reological properties. We underscored the importance of filling the gaps of knowledge concerning various kinds of physical modification research to alter the disulphide and other interactions, which modified gluten will be suitable in different food and nonfood applications. The additional point is that a better understanding of the correlation between structure and functionality of gluten proteins when they undergo physical modification in combination with additives, such as dough improvers, gums, and surfactant.