Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures

Roohi, Reza; Abedi, Elahe; Hashemi, Seyed Mohammad Bagher; Marszałek, Krystian; Lorenzo, José M.; Barba, Francisco J.

doi:10.1016/j.ifset.2019.05.014

Cited by 29 publications

(17 citation statements)

References 50 publications

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“…The ratio of the bubble radius prior to and following collapse estimates the amount of energy liberated (and also the local pressure and temperature; Figure 7d); therefore, the maximum internal energy (Figure 7d) of the media occurred when the bubble radius was minimized. The numerical calculations of the pressure patterns and bubble growth dynamics (Figures 2–7) are in line with Niazi, Hashemabadi, and Noroozi (2014), Sajjadi et al (2015); Kim et al (2010) and Roohi et al (2019) (D. Kim et al, 2010; Niazi et al, 2014; Roohi & Hashemi, 2019; Sajjadi et al, 2015). A validation for UPS was performed using the data from the oil bleaching process via sonication through experimentation by Roohi et al (2019).…”

Section: Resultssupporting

confidence: 81%

“…The assumption in this method is that the tip of the transducer oscillates at a specific amplitude and probe geometry. Furthermore, the boundary condition of the mesh motion is considered as method inducing vibrations into the fluid domain (Amirante, Distaso, & Tamburrano, 2014; Dabir‐Moghaddam, Song, & Wu, 2018; Gai, Wang, Xiao, & Zhao, 2018; Mottyll & Skoda, 2016; Roohi et al, 2019; Roohi & Hashemi, 2019; Yang, Aung, & Li, 2015). Streamline and pressure determinations are among other well‐known boundary conditions conducted in many CFD investigations.…”

Section: Introductionmentioning

confidence: 99%

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

Abedi

Mousavifard

Pourmohammadi

et al. 2020

J Food Process Engineering

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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.

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Section: Resultssupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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

Abedi

Mousavifard

Pourmohammadi

et al. 2020

J Food Process Engineering

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“…[21,23,[28][29][30][31]. Namely, besides cell wall destruction as a direct mechanical result of transient cavitation, different reactions at the chemical level can occur during sonication [32,33]. During sonolysis, as before mentioned, free radicals: O − , OH − and HO2 − are formed.…”

Section: Bioactive Content and Antioxidant Capacity Of The Different mentioning

confidence: 98%

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

et al. 2020

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Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs. ultrasound-assisted extraction (UAE)) on the parameters under investigation. UAE treatment significantly decreased the extraction time of bioactive compounds from herbal material. Polyphenolic compounds content and antioxidant capacity were significantly higher in UAE extracts. Moreover, solvent type had a significant impact on the specialized metabolites content, while the highest vitamin C and polyphenols content were recorded in 50% ethanol (v/v) extracts. Optimization of basic extraction factors: solvent type, temperature and technique is crucial for obtaining the extracts with the highest content of specialized metabolites and antioxidant capacity.

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“…These bubbles generate the sheer disruption, dissipate the cell membrane, and disturb the cell, which results in high movement of solvent into the cell. The high cavitation rate also causes the disturbance of particles at the microscopic level that enhances the diffusion rate (Roohi et al., 2019). For example, if the oscillation frequency is increased, the positive and negative pressure zones are separated and confined apart.…”

Section: Uae Oil Extraction Mechanismmentioning

confidence: 99%

“…During the beginning of the cavitation process, it is essential to determine both the negative pressure region and its magnitude. As the ultrasonic cavitation process continues, the volume at which the pressure is reduced below a certain point (bubbles nucleation pressure) has a remarkable effect on the cavitation performance of the system (Roohi et al., 2019).…”

Section: Uae Oil Extraction Mechanismmentioning

confidence: 99%

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Mushtaq

Roobab

Denoya

et al. 2020

J. Food Process. Preserv.

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Conventional methods commonly used for oil extraction involve the use of mechanical pressing and organic solvent extraction, are associated with the loss of nutritional components, decrease of extraction efficiency and increase of energy consumption as well as environmental issues, due to the use of a solvent which can be toxic (Da Porto, Porretto, & Decorti, 2013; Roobab, Aadil, Hassan, & Zeng, 2019). Due to this drawback, a growing interest has been shown over the last years to develop innovative sustainable processes, which can promote environmental protection, reduce energy consumption, and improve extraction efficiency according to the

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Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures

Cited by 29 publications

References 50 publications

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

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

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

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