Tag Archives: cavitation

1396-1404 O. Krasulya, I. Potoroko, L. Tsirulnichenko, S. Khmelev, V. Bogush and S. Anandan
Sonochemical effects on food emulsions
Abstract |

Sonochemical effects on food emulsions

O. Krasulya¹, I. Potoroko², L. Tsirulnichenko²*, S. Khmelev³, V. Bogush¹ and S. Anandan⁴

¹Moscow State University of Technologies and Management named after K.G. Razumovskiy, Department of Regulation of roar of food products and examination of goods, 73, Zemlyanoy Val., RU109004 Moscow, Russia
²South Ural State University, Higher School of Medicine and Biology, Department of Food and Biotechnology, 85 Lenin Avenue, RU454080 Chelyabinsk, Russia
³Altai Technical University, Lenin Avenue, 46, RU656038 Biysk, Russia
⁴Nanomaterials and Solar Energy Conversion Lab, Department of Chemistry, National Institute of Technology, Tiruchirappalli, IN620 015, India
*Correspondence: linchikz@mail.ru

Abstract:

Acoustic cavitation of food emulsions is widely applied as the main processing method to improve the quality of a finished product and its organoleptic characteristics, as well as to increase production performance. To identify the optimal modes of ultrasonic emulsification, we propose a model of emulsion droplet breakup in an acoustic cavitation field, which allows us to determine the dependence of emulsion droplets’ diameter on exposure time and intensity of action. The developed models enabled us to pioneer complex research of the dependence of emulsion droplets’ diameter on time given the maximum radius of cavitation bubbles and physical properties of liquid phases in the emulsion composition. We carried out the first complex theoretical and practical research of how shapes and positions of absolutely fixed boundaries influence the propagation of oscillations in a activating liquid medium (food emulsion). To verify the adequacy of the obtained theoretical models, we studied the dependence of emulsion droplets’ breakup rate (by the example of a model water/oil emulsion) on the exposure time and the intensity of ultrasonic action. The calculation results revealed that the results of a series of experiments and the results obtained with the use of the developed mathematical model are consistent. Based on the theoretical data obtained, we designed an industrial flow- type acoustic cavitation device aimed at acting on food emulsions; it differs from analogous devices in that it has within it a cylindrical wave acting through solid walls of the tunnel for transmitting processed liquid.

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1419–1425 L. Tsirulnichenko,, I. Potoroko, O. Krasulya, I. Gudina
Increasing the level of hydration of biopolymers in meat processing systems based on the use of acoustically activated brines
Abstract |
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Increasing the level of hydration of biopolymers in meat processing systems based on the use of acoustically activated brines

L. Tsirulnichenko¹,*, I. Potoroko¹, O. Krasulya², I. Gudina¹

¹ South Ural State University, Higher School of Medicine and Biology, Department of Food and Biotechology, 85 Lenina Avenue, 454080, Chelyabinsk, Russia
² Moscow State University of Technologies and Management named after K.G. Razumovskiy, Department of regulation of raw food products and examination of goods, 73, Zemlyanoy Val, 109004, Moscow, Russia
*Correspondence: linchikz@mail.ru

Abstract:

The study aims to develop effective ways to improve the level of protein hydration of poultry. We studied the chemistry of the process of moisture binding by minced meat produced from pectoral and femoral muscles of broiler chickens. The reference brines were prepared from potable water and the test brines were sonicated. The samples which were held for a predetermined time and evaluated for structural integrity and heat treatment losses. The parameter values shown in the experimental session turned out to be higher in comparison with that shown in the reference session. A positive effect of ultrasound on the increase of hydration properties of poultry proteins and reduction of brine treatment time by more than 2 times and reduction of losses during heat treatment by 10% were recorded.

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