Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing

Phan, Khanh; Truong, Tuyen; Wang, Yong; Bhandari, Bhesh

doi:10.1007/s12393-020-09233-0

Cited by 36 publications

(26 citation statements)

References 54 publications

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“…Bulk nanobubbles have diameters of less than 1 micrometer [ 13 ]. Because of their unique physico-chemical properties, nanobubbles can be used in various application fields, e.g., improvement of plant growth and productivity [ 14 ], membranes cleaning [ 15 , 16 , 17 ], waste-water treatment [ 1 , 18 , 19 , 20 , 21 , 22 ], visualization improvement as the ultrasound contrast agent [ 23 ], froth flotation [ 24 , 25 ], improvements of methane production in the anaerobic digestion [ 26 , 27 ], applications in food processing [ 28 , 29 ] and reactions with concrete using CO 2 nanobubbles [ 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

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Long-Term Stability of Different Kinds of Gas Nanobubbles in Deionized and Salt Water

Zhou

Han

et al. 2021

Materials

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Nanobubbles have many potential applications depending on their types. The long-term stability of different gas nanobubbles is necessary to be studied considering their applications. In the present study, five kinds of nanobubbles (N2, O2, Ar + 8%H2, air and CO2) in deionized water and a salt aqueous solution were prepared by the hydrodynamic cavitation method. The mean size and zeta potential of the nanobubbles were measured by a light scattering system, while the pH and Eh of the nanobubble suspensions were measured as a function of time. The nanobubble stability was predicted and discussed by the total potential energies between two bubbles by the extended Derjaguin–Landau–Verwey–Overbeek (DLVO) theory. The nanobubbles, except CO2, in deionized water showed a long-term stability for 60 days, while they were not stable in the 1 mM (milli mol/L) salt aqueous solution. During the 60 days, the bubble size gradually increased and decreased in deionized water. This size change was discussed by the Ostwald ripening effect coupled with the bubble interaction evaluated by the extended DLVO theory. On the other hand, CO2 nanobubbles in deionized water were not stable and disappeared after 5 days, while the CO2 nanobubbles in 1 mM of NaCl and CaCl2 aqueous solution became stable for 2 weeks. The floating and disappearing phenomena of nanobubbles were estimated and discussed by calculating the relationship between the terminal velocity of the floating bubble and bubble size.

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Section: Introductionmentioning

confidence: 99%

“…A N 2 nanobubble water addition can enhance the hydrolysis of waste activated sludge and improve methane production in the process of anaerobic digestion [ 26 ]. O 2 nanobubbles produce the methane in anaerobic digestion of cellulose [ 33 ] and CO 2 bulk nanobubbles can be used in food processing [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Long-Term Stability of Different Kinds of Gas Nanobubbles in Deionized and Salt Water

Zhou

Han

et al. 2021

Materials

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“…The sample was left inside the measurement unit for 120 seconds for temperature equilibration. The refractive index of water was set to 1.33, whereas the refractive index of particles (bubbles) was set as of air, 1 (Ushikubo et al ., 2010; Ahmed et al ., 2018; Phan et al ., 2020). Triplicate measurement was done with at least two measurements in each replicate.…”

Section: Methodsmentioning

confidence: 99%

Development of a continuous membrane nanobubble generation method applicable in liquid food processing

Dhungana

Bhandari

2021

Int J of Food Sci Tech

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Summary A novel continuous nanobubble generation method was developed using a commercial ceramic membrane as a nanobubble generator. CO2 and air were infused externally across the ceramic membrane (pore size 50 nm) into the water flowing inside the ceramic membrane tube. Infusion of each gas was done in a single (20 s) and multiple passes (180 s) at 20–21°C. Results showed that gaseous nanobubbles could be generated even in a single pass. Low power ultrasound (200 kHz, 30W) was applied for the rapid assessment of nanobubble stability. Single‐pass ultrasound treatment of the samples was carried out at two levels: 2.6 and 5.1 J mL−1. Among the samples in which gases were infused for multiple passes, air nanobubbles were found more stable than CO2. In contrast, an opposite trend was observed in those samples in which gases were infused in the single‐pass only (20 s). This process has the potential to be applied to food processing industries, such as to enhance the products’ sensory attributes, the efficiency of membrane separation, food drying and liquid food transportation systems.

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“…Applications of bulk nanobubbles are in the food, water and cleaning industries. 4,[21][22][23][24] Bulk nanobubbles are also useful in several biomedical applications. The benets of nanobubbles in biomedical applications are related to their biocompatibility, customizability, stability, and small size.…”

Section: Introductionmentioning

confidence: 99%

Biomedical nanobubbles and opportunities for microfluidics

et al. 2021

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Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing

Cited by 36 publications

References 54 publications

Long-Term Stability of Different Kinds of Gas Nanobubbles in Deionized and Salt Water

Long-Term Stability of Different Kinds of Gas Nanobubbles in Deionized and Salt Water

Development of a continuous membrane nanobubble generation method applicable in liquid food processing

Biomedical nanobubbles and opportunities for microfluidics

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