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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Coupling of high-intensity ultrasound and mechanical stirring for producing food emulsions at low-energy densities

Full text
Author(s):
Silva, Eric Keven [1] ; Leticia, Ana [1] ; Costa, Rodrigues [1] ; Gomes, Andresa [1] ; Bargas, Matheus A. [1] ; Cunha, Rosiane L. [1] ; Meireles, M. Angela A. [1]
Total Authors: 7
Affiliation:
[1] UNICAMP Univ Campinas, FEA Sch Food Engn, DEA Dept Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 47, p. 114-121, OCT 2018.
Web of Science Citations: 2
Abstract

In this study, coupling of ultrasound (US) device and rotor-stator (RS), operating at low-energy densities, was studied as an alternative process to individual US and RS to produce modified starch-stabilized oil-in-water emulsions, as well as its potential use to encapsulate eugenol. To this aim, a full factorial design was employed to evaluate the effects of the US nominal power (0, 360 and 720 W) and RS nominal power (0, 150 and 300 W) on the physical properties, encapsulation efficiency and kinetic stability of emulsions produced. Firstly, the action of modified starch and eugenol onto interface oil-water was evaluated. The emulsifier was rapidly adsorbed on the interface water-sunflower oil reducing the interfacial tension from 25 to 16 mN/m, while eugenol did not show surface activity. The increase of energy density, in general, resulted in droplet size reduction, indicating the relevant role of the forces involved in the droplet breakup on emulsion stability. Coupling was more efficient on the droplets breakup producing smaller droplet size with narrower size distribution. While the coupled system work during 5 min for an energy density of 583 J/mL, the corresponding emulsification time for operating singly US and RS were 7.09 min and 17.04 min, respectively. Therefore, the main advantage associate to coupled process is the reduction of processing time to produce an emulsion with better kinetic stability. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 17/11641-8 - Non-thermal pasteurization of functional apple juice enriched with Brazilian ginseng roots extracts (Pfaffia glomerata) applying supercritical technology
Grantee:Matheus Angelo Bargas
Support Opportunities: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
Grantee:Miriam Dupas Hubinger
Support Opportunities: Multi-user Equipment Program