Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions

Kulkarni, Chandrashekhar V.

doi:10.1111/jfpp.13170

Cited by 10 publications

(6 citation statements)

References 21 publications

(26 reference statements)

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“…Then, the decrease is much less, with a tendency to stabilize above 5.5 MJ m –3 . The latter has also been observed in other studies using ultrasound 31,32 …”

Section: Resultssupporting

confidence: 84%

“…The latter has also been observed in other studies using ultrasound. 31,32 Figure 3 illustrates the three-dimensional response surface curve of droplet mean diameter for (A) ultrasonic power and cycles used, (B) ultrasonic power and ultrasonic time and (C) cycles and ultrasonic time. In addition, these figures are representations of Eqn (3), which relates the droplet mean diameter with the variables studied: power (P), cycles (C) and time (T):…”

Section: Resultsmentioning

confidence: 99%

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Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes

et al. 2021

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BACKGROUND Zein as a sole material is not suitable for technological applications since it is not flexible. A possible solution to extend the applications of zein is the formation of zein–polysaccharide complexes. As a first step, sonication parameters were optimized to obtain finer emulsions formulated with zein, rosemary essential oil as food preservative, and sunflower oil, by means of response surface methodology. After the formation of these guar– or diutan–zein complexes the rheological properties of these food emulsions were evaluated. RESULTS An increase in sonication power, sonication time and cycles provoked a decrease in mean droplet size and a lack of recoalescence. The optimized emulsion was the starting point to form two different complexes: zein with diutan gum and zein with guar gum at different concentrations. Rheological properties as well as the microstructure observed by field emission scanning electron microscopy (FESEM) were analyzed. Interestingly, zein–guar gum complexes did not form a rheological gel; as a consequence, emulsions containing them seem to undergo a destabilization process with aging time. In contrast, emulsions formulated with zein–diutan gum presented a 3D network, observed by FESEM technique and proved by rheological measurements. CONCLUSION While emulsions containing zein–guar gum complexes did not form networks to stabilize oil droplets, zein–diutan gum complexes did. This work brings to light the importance of the selection of polysaccharide used in food emulsions formulated with zein. © 2021 Society of Chemical Industry.

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“…Then, the decrease is much less, with a tendency to stabilize above 5.5 MJ m –3 . The latter has also been observed in other studies using ultrasound 31,32 …”

Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes

et al. 2021

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“…The studies on addressing the influences have been largely focusing on the measurement of emulsion concentration [16,17,18]. Currently, the Epstein-Carharts-Allegra-Hawley’s model (ECAH) [18] was usually adopted to address the influences of particles on the propagation speed of ultrasound.…”

Section: Influencing Factors On Obstacle Distance Measurementmentioning

confidence: 99%

A Guided Vehicle under Fire Conditions Based on a Modified Ultrasonic Obstacle Avoidance Technology

Feng

Liang

et al. 2018

Sensors

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Low visibility and hot smoke environment under fire conditions can largely hamper the related fire rescue processes. Ultrasound obstacle avoidance technology is then useful for guidance. However, the biggest challenge of adopting ultrasound technology comes from accurate distance measurements under the disturbances of high temperature and soot particle concentration. It is critical to measure the propagation speed under the complicated fire conditions. Therefore, in this study, a baffle calibration method was proposed to improve the accuracy of distance measurement of an obstacle. The method is based on two ultrasound measurement systems, while one is used to calibrate the propagation speed of ultrasound based on the fixed distanced baffle and the other is for the dynamic measurement of obstacle distance based on the calibrated speed. The viability of this method on the guided vehicle was confirmed based on the experiments. From its comparison to those existing methods, such as constant speed and temperature compensation methods, it was known from that the proposed baffle calibration method provides the best prediction. It was obtained that the maximum errors based on the baffle calibration method are 2.75% and 2.62% under the two representative fire scenarios, respectively, which are much lower than those of constant speed (7.81% and 8.4%) and temperature compensation methods (10.4% and 5.12%).

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“…Ultrasonic processing is employed in a wide range of industries, from the materials to construction sectors including food production and medical applications (Kulkarni, ). Ultrasound‐assisted food production is a very expansive issue (Patist & Bates, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat

Kowalska

Woźniak

Kašpárková

et al. 2018

J Food Process Preserv

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The objective of this paper was to evaluate the effectiveness of ultrasound application through stability assessment of proposed emulsion systems based on novel fats. Emulsions based on modified fat and containing various amount of a thickener were assessed. Stability testing consisted of measurement of mean particle sizes, particle distribution and in determining dispersion indexes of emulsions subjected and not subjected to sonication. Emulsions containing the highest ratio of hemp oil in a fat blend exhibited the lowest mean particle size, most favorable particle size distribution, and minimum dispersity index in measurements both with and without sonication. Reasons for applying ultrasounds to the emulsification process and the advantage of this method over other techniques of emulsification were reconfirmed. The emulsion with interesterified blend of mutton tallow and hemp oil (1:3) wt/wt and 1% wt. of a thickener was found the most stable in mean particle size determination using ultrasounds. Practical application In the authors’ opinion, it is justified to use ultrasounds in preparation of emulsions containing modified fats. Due to the absence of additional compounds like emulsifiers, use of effective homogenization methods is necessary. The authors believe that the limitation of additional components allows us to use proposed products as model emulsion systems in food, cosmetic or even pharmaceutical industries.

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Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions

Cited by 10 publications

References 21 publications

Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes

Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes

A Guided Vehicle under Fire Conditions Based on a Modified Ultrasonic Obstacle Avoidance Technology

Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat

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