Novel ultrasonic atomization approach for sunflower oil in water emulsion (original) (raw)
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Minimising oil droplet size using ultrasonic emulsification
Ultrasonics Sonochemistry, 2009
The efficient production of nanoemulsions, with oil droplet sizes of less than 100 nm would facilitate the inclusion of oil soluble bioactive agents into a range of water based foods. Small droplet sizes lead to transparent emulsions so that product appearance is not altered by the addition of an oil phase. In this paper, we demonstrate that it is possible to create remarkably small transparent O/W nanoemulsions with average diameters as low as 40 nm from sunflower oil. This is achieved using ultrasound or high shear homogenization and a surfactant/co-surfactant/oil system that is well optimized. The minimum droplet size of 40 nm, was only obtained when both droplet deformability (surfactant design) and the applied shear (equipment geometry) were optimal. The time required to achieve the minimum droplet size was also clearly affected by the equipment configuration. Results at atmospheric pressure fitted an expected exponential relationship with the total energy density. However, we found that this relationship changes when an overpressure of up to 400 kPa is applied to the sonication vessel, leading to more efficient emulsion production. Oil stability is unaffected by the sonication process.
Ultrasonics Sonochemistry, 2008
Ultrasonic emulsification of oil and water was carried out and the effect of irradiation time, irradiation power and physicochemical properties of oil on the dispersed phase volume and dispersed phase droplet size has been studied. The increase in the irradiation time increases the dispersed phase volume while decreases the dispersed phase droplets size. With an increase in the ultrasonic irradiation power, there is an increase in the fraction of volume of the dispersed phase while the droplet size of the dispersed phase decreases. The fractional volume of the dispersed phase increases for the case of groundnut oil-water system while it is low for paraffin (heavy) oil-water system. The droplet size of soyabean oil dispersed in water is found to be small while that of paraffin (heavy) oil is found to be large. These variations could be explained on the basis of varying physicochemical properties of the system, i.e., viscosity of oil and the interfacial tension. During the ultrasonic emulsification, coalescence phenomenon which is only marginal, has been observed, which can be attributed to the collision of small droplets when the droplet concentration increases beyond a certain number and the acoustic streaming strength increases.
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
Procedia Food Science, 2011
In this work the application of effervescent atomization to spray drying of food liquids like emulsions is explored. Therefore the influence of the atomization process on the breakup of oil drops inside the emulsion is investigated. It is expected that the oil drop size distribution of the emulsion is influenced by the stress inside the nozzle orifice and the following atomization. According to Grace the viscosity ratio between disperse and continuous phase is a crucial factor for drop breakup. A model oil-in-water emulsion was used. The viscosity of the continuous phase was adjusted by adding maltodextrin or gelatinized corn starch thus varying the viscosity ratio in the range between 15 and 0.1. The dry matter content and corresponding viscosity show only low influence on the spray drop size distribution. However, the atomized emulsions contain mostly smaller oil drops compared to the original emulsions. The influence of the atomization on the oil drop size distribution decrease with decreasing viscosity ratios. An influence of increasing stress due to increased atomization gas mass flow is present but less significant. The viscosity ratio thus allows controlling the influence of the atomization on the oil drop size distribution in the spray. The invariance of the spray drop size distribution on minor changes in fluid properties like viscosity is a favorable characteristic in food processing where such changes are common.
Effect of Ultrasonication on Stability of Oil in Water Emulsions
International Journal of Drug Delivery, 2011
Effect of ultrasonic waves on stability of oil in water system of light liquid paraffin oil (HLB = 12) as internal phase and tween20 (HLB = 16.7), span20 (HLB = 8.6) as emulsifying agents was studied. A comparison was made to determine the stability of emulsions prepared by mechanical agitation method and ultrasonication technique. Droplet size measurement method was used to determine the stability of emulsions. Physico-chemical parameters like concentration of emulsifying agent, volume fraction of dispersed phase, viscosity of continuous phase by adding glycerin to water were compared apart from the effect of emulsification time on stability of emulsions prepared with mechanical stirring and ultrasound. Ocular micrometer was used to determine the droplet size of the dispersed phase. Emulsions prepared by ultrasonic technique were found to be more stable for longer duration of time when compared to emulsions prepared by mechanical agitation which can be attributed to the small droplet size which is thermodynamically stabilized. Ultrasonic technique gave more stable emulsions than with mechanical agitation method. Emulsification time, volume fraction of dispersed phase, viscosity of continuous phase and concentration of emulsifying agents played a major role in the stability of emulsions.
Investigation of Ultrasonic Emulsifying Processes of a Linseed Oil and Water Mixture
Archives of Acoustics, 2013
Ultrasonic emulsifying processes of immiscible liquids can be used to obtain stable emulsions. The authors used an ultrasonic sandwich head with an energy concentrator to obtain a suitable value of the energy density necessary for the emerge of ultrasonic cavitation. Two piezoelectric ring (Dext = 50 mm) transducers of Pz-26 type produced by FERROPERM were used to design the ultrasonic sandwich head. The frequency of the ultrasonic wave was 18.4 kHz and the excitation time of the ultrasonic transducer exiting 5 minutes. Visible bubbles during the generation of ultrasonic waves appeared in the mixture after exceeding the cavitation threshold. The authors determined also the cavitation threshold by measuring the electrical voltage conducted to the transducers. To receive long-lasting emulsion, the electrical voltage attained 300 Vpeak. The dispersion dependence on the emulsifying time was determined. The emulsion of linseed oil and water was stable through some months without surfacta...
Effect of temperature on the ultrasonic properties of oil-in-water emulsions
Colloids and Surfaces A-physicochemical and Engineering Aspects, 1998
The influence of temperature on the ultrasonic properties of oil-in-water emulsions was investigated. The ultrasonic velocity and attenuation coefficient of a series of corn oil-in-water emulsions with different disperse phase volume fractions (w=0 to 0.5) and mean droplet radii (r=0.1 to 0.5 mm) were measured as a function of temperature (5 to 50°C ). These measurements were in reasonable agreement with predictions made using ultrasonic scattering theory. The ultrasonic velocity of the emulsions was particularly sensitive to their composition, temperature and droplet size. Around 15°C, the ultrasonic velocity was fairly insensitive to oil concentration. Below this temperature, it increased with oil concentration, whilst above this temperature it decreased. The ultrasonic velocity increased with droplet size. The attenuation coefficient of the emulsions was much more sensitive to composition and droplet size, rather than temperature. It increased with oil concentration and decreased with temperature. The implications of these results for the use of ultrasound for determining the size distribution and concentration of droplets in emulsions are investigated.
BIO web of conferences, 2022
In this article, the influence of ultrasonic and mechanical dispersion on the viscosity characteristics of water-oil emulsions was studied. It was found that an increase in the duration of exposure to ultrasound leads to an increase in temperature as a result of intensive dispersed system mixing. Due to this, there is an intensification of the interaction between the particles, dispersion, and coagulation. The analysis of the results allowed to determine the optimal ratio between the time of ultrasonic exposure and the emulsifier concentration to obtain an emulsion with low viscosity and a dispersion range. Ultrasonic dispersion promotes the formation of fine particles and a wider polydispersity, which improves emulsion viscoelastic parameters and density. It was found that ultrasonic treatment for 80-120 seconds enhances the nanoscale effect, reducing the emulsion dynamic viscosity. These results are of significant importance for the control and optimization of the viscosity properties of emulsions in various industrial fields, including the food industry.
The use of ultrasonics for nanoemulsion preparation
Innovative Food Science & Emerging Technologies, 2008
Oil-in-water emulsions are an important vehicles for the delivery of hydrophobic bioactive compounds into a range of food products. The preparation of very fine emulsions is of increasing interest to the beverage industry, as novel ingredients can be added with negligible impact to solution clarity. In the present study, both a batch and focused flow-through ultrasonic cell were utilized for
Colloid Journal, 2010
This article reports on the oil in water (o/w) nanoemulsions, which were prepared using a mixture of solvents (decane, toluene and cyclohexane) as oils and the mixtures of ethoxylated lauryl alcohols with various con centrations as surfactants with HLB values ranged from 10 to 12. The Ultra Turrax (rotor stator type) stirring and/or ultrasound processing were applied for varied processing times. The data show that the particle sizes in nanoemulsions prepared with ultrasound were smaller than those produced by stirring. The stability of these emulsions was, however, enhanced, when the mixtures were preliminary processed with the shearing ag itator. The most stable nanoemulsions were obtained in 10 wt % surfactant mixture of the alcohols with HLB 11 in the shearing agitator. УДК 541.18.051.3