In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

Gavahian, Mohsen; Chen, Yuming; Khaneghah, Amin Mousavi; Barba, Francisco J.; Yang, Binghuei Barry

doi:10.1016/j.foodhyd.2018.04.039

Cited by 58 publications

(32 citation statements)

References 25 publications

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“…Increasing the temperature keeps the particles away from each other which reduces both viscosity and the specific mass of liquid materials. A similar trend was observed for microalgae slurries and peanut shell suspensions over similar temperature ranges (Chen et al, 2018;Polachini et al, 2016b). The fitting parameters of an Arrhenius-type equation are shown in Table 5.2.4.…”

Section: Temperature Dependencesupporting

confidence: 77%

“…On the other hand, high-intensity ultrasound (or power ultrasound) is used to -2 and frequencies below 100 kHz. Ultrasound have been used to enhance process like the cleaning (Marangopoulos et al, 1995), drying (García-Pérez et al, 2011), filtration (Kobayashi et al, 1999), emulsification (Gaikwad and Pandit, 2008), homogenization (Gavahian et al, 2018), microorganisms and enzyme inactivation (Huang et al, 2017), bioactive compounds and oil extraction (Azmir et al, 2013;Tian et al, 2013), osmotic dehydration (Amami et al, 2017), grains hydration (Patero and Augusto, 2015), lignocellulosic biomass degradation , etc. The way how ultrasound provides the sonochemical effects is explained by different mechanisms, including cavitation, heating and microjets formation.…”

Section: Classificationmentioning

confidence: 99%

“…Higher values were obtained with increasing biomass content probably due to more particle-particle interaction during the flow as a consequence of the number of particles and the reduction of dispersant as it is absorbed causing the particles to swell (Volynets et al, 2017). In addition, mechanical energy is also dissipated by the dispersant when it flows around the particles when they appear in slightly higher concentrations (Chen et al, 2018).…”

Section: Solids Concentrationmentioning

confidence: 99%

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Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Polachini¹

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ACKNOWLEDGMENTSThis study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior -Brasil (CAPES) -Finance Code 001. This study was also financed by CAPES to develop part of this PhD thesis in Spain under the grant number 88881.132626/2016-01. Thanks to the São Paulo Research Foundation (FAPESP) (Grant number 2017/06518-2) for their financial support to develop this project.At first, I would like to thank the Universitat Politècnica de València (UPV) and ASPA de amido) e no comportamento reológico (maior viscosidade) das suspensões prétratadas na presença de ultrassom. O campo acústico produzido nas suspensões sofreu uma redução durante a hidrólise, possivelmente devido às referidas alterações. Assim, pode-se concluir que o ultrassom de alta intensidade é uma tecnologia interessante para intensificar os pré-tratamentos de resíduos da agroindústria para a produção de bioetanol.Palavras-chave: Biomassa. Propriedades físicas. Campos acústicos. Hidrólise.Cinética. ABSTRACTThe pre-treatment of agroindustrial wastes is one of the most complex steps of their conversion process into bioethanol. This step consists basically of applying physical or chemical treatments in biomass in order to obtain carbohydrates partially hydrolyzed and more accessible for future action of enzymes and microorganisms. In this sense, the use of high-intensity ultrasound has been shown as a technology with an interesting potential, in combination with conventional methods, to enhance the mass and energy transfer processes. In the present study, it was characterized agroindustrial residues such as cassava bagasse, peanut shells and artichoke residues as potential materials for the production of bioethanol after acid pretreatment with and without the application of ultrasound. Thus, the different biomass/acid solutions systems were characterized according to their thermophysical properties (density, specific heat, thermal diffusivity and thermal conductivity) and rheological behavior. The acoustic fields generated in these different systems during ultrasound application were also characterized by a calorimetric method. Then, the ultrasonic intensity obtained in each case was related to the termophysical and reological properties. Subsequently, the kinetics of reducing and total sugar release and the structural changes produced in the suspensions considered during the pretreatments in acid solutions with conventional agitation or assisted by ultrasound were determined. The results obtained indicated that suspensions with higher acid concentration and higher solids content showed lower heat transfer capacity, given by the higher values for specific heat, thermal diffusivity, thermal conductivity. The same suspensions presented higher values of density and viscosity, which leads to greater resistance to flow. This fact was attributed, not only to the high viscosity, but also to the appearance of non-Newtonian rheological behavior as showed by the fitting of Herschel-Bulkley model. In these cases, the suspensions cont...

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Section: Temperature Dependencesupporting

confidence: 77%

Section: Classificationmentioning

confidence: 99%

Section: Solids Concentrationmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Polachini¹

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“…homogenization (Gavahian et al, 2018), microorganisms and enzyme inactivation (Huang et al, 2017), bioactive compounds and oil extraction (Azmir et al, 2013;Tian et al, 2013), osmotic dehydration (Amami et al, 2017), grains hydration (Patero and Augusto, 2015), lignocellulosic biomass degradation , etc. The way how ultrasound provides the sonochemical effects is explained by different mechanisms, including cavitation, heating and microjets formation.…”

Section: Classificationmentioning

confidence: 99%

Section: Solids Concentrationmentioning

confidence: 99%

Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Polachini¹

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Cooking Oils, Salad Oils, and Dressings

Hill¹,

Krishnamurthy²,

Hossain³

et al. 2020

Bailey's Industrial Oil and Fat Products

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Lipids used in food products have been conventionally divided into two classes based on their consistency at about 25 °C (72 °F): (i) liquid oils and (ii) solid and semisolid fats. Edible oils can be further divided by their general usage in food, as cooking oil or as salad oil. These types of oils can be characterized by a wide variety of measures that assess attributes such as quality, stability, and nutritional value. Cooking oils are in considerable demand for use in applications such as deep‐fat frying of many food products or in other uses where exposure to higher temperature is desired. However, salad oils are not generally used in applications where the oil is exposed to heat; rather this oil type finds application in foods that are shelf‐stable or refrigerated. One large food use of salad oils is for dressings. Oil‐based dressings are divided into two broad categories by their texture: spoonable dressings (salad dressings, mayonnaise) and pourable dressings.

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In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

Cited by 58 publications

References 25 publications

Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Cooking Oils, Salad Oils, and Dressings

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