THEORETICAL ASPECTS OF THE ENERGY COMPONENT OF ULTRASONIC EMULSION DISPERSION
DOI:
https://doi.org/10.31548/humanhealth.4.2025.113Keywords:
dispersion, ultrasonic cavitation, stability, parameters, energy, intensityAbstract
Modern trends in the food industry are evolving in response to the population's growing pursuit of a healthy lifestyle. This creates a prerequisite for research aimed at developing resource-saving technologies that enable the elimination of technological additives by effectively unlocking the functional and technological properties of raw materials. Improving emulsion dispersion processes using physical impact methods is currently of great relevance. The aim of this work is the theoretical substantiation of the energy efficiency of using resonant modes of ultrasonic cavitation to obtain stable, finely dispersed emulsions. A comparative analysis of dispersed phase fragmentation methods was conducted, highlighting acoustic and hydrodynamic impacts. Theoretical modelling methods were applied in the study. Unlike classical approaches, the methodology takes into account the viscosity of the dispersion medium and considers intensity as an integral characteristic of the process. The energy of disruption during emulsion dispersion was determined based on both discrete and continuous models. It was revealed that the ultrasonic impact on the treated medium depends not only on the equipment parameters that determine the energy, but also on the medium's viscosity, the bubble diameter (varying from minimum to maximum values), and associated phenomena such as shock waves, microstreaming, and acoustic turbulence. It was established that the dispersion process is effectively realized in an extended frequency range of 10–40 kHz, refining known data (20 – 40 kHz). The influence of emulsion viscosity on the system's energy balance is theoretically substantiated, representing a novel scientific contribution. It was determined that the intensity of the ultrasonic field is a key parameter defining the rate of energy transformation within the cavitating volume. It is demonstrated that the application of resonant dispersion modes facilitates the formation of fat globule clusters of minimal size. This ensures the thermodynamic stability of the system without the use of additional stabilizers.
References
Ashokkumar, M. (2011). The characterization of acoustic cavitation bubbles – An overview. Ultrasonics Sonochemistry, 18(4), 864–872. https://doi.org/10.1016/j.ultsonch.2010.11.016
Ashokkumar, M., Sunartio, D., Kentish, S., Mawson, R., Simons, L., Vilkhu, K., & Versteeg, C. (2008). Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system. Innovative Food Science & Emerging Technologies, 9(2), 155–160. https://doi.org/10.1016/j.ifset.2007.05.005
Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T., & Varela, P. (2017). Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Research International, 99, 58–71. https://doi.org/10.1016/j.foodres.2017.07.022
Bernyk, I. (2017). Theoretical aspects of the formation and development of cavitation processes in technological environment. Motrol. Commission of Motorization and Energetics in Agriculture, 19(3), 5–13.
Bernyk, I., Luhovskyi, O., & Nazarenko, I. (2016). Research staff process of interaction and technological environment in developed cavitation. Journal of Mechanical Engineering of the National Technical University of Ukraine "Kyiv Polytechnic Institute", 1(76), 12–19. https://doi.org/10.20535/2305-9001.2016.76.39735
Carpenter, J., George, S., & Saharan, V. K. (2017). Low-pressure hydrodynamic cavitating device for producing highly stable oil-in-water emulsion: Effect of geometry and cavitation number. Chemical Engineering and Processing: Process Intensification, 116, 97–104. https://doi.org/10.1016/j.cep.2017.02.013
Chemat, F., & Vorobiev, E. (Eds.). (2019). Green food processing techniques: Preservation, transformation, and extraction. Academic Press.
Chemat, F., Zill-e-Huma, & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813–835. https://doi.org/10.1016/j.ultsonch.2010.11.023
Deng, X., Ma, Y., Lei, Y., Zhu, X., Zhang, L., Hu, L., Lu, S., Guo, X., & Zhang, J. (2021). Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties. Ultrasonics Sonochemistry, 76, Article 105659. https://doi.org/10.1016/j.ultsonch.2021.105659
Friberg, S., Larsson, K., & Sjoblom, J. (2003). Food emulsions (4th ed.). Marcel Dekker.
Gogate, P. R., & Pandit, A. B. (2001). Hydrodynamic cavitation reactors: A state-of-the-art review. Reviews in Chemical Engineering, 17(1), 1–85. https://doi.org/10.1515/REVCE.2001.17.1.1
Håkansson, A. (2019). Emulsion formation by homogenization: Current understanding and future perspectives. Annual Review of Food Science and Technology, 10, 239–258. https://doi.org/10.1146/annurev-food-032818-121501
Hasenhuettl, G. L., & Hartel, R. W. (Eds.). (2008). Food Emulsifiers and Their Applications (2nd ed.). Springer.
Kentish, S., Wooster, T. J., Ashokkumar, M., Balachandran, S., Mawson, R., & Simons, L. (2008). The use of ultrasonics for nanoemulsion preparation. Innovative Food Science & Emerging Technologies, 9(2), 170–175. https://doi.org/10.1016/j.ifset.2007.07.005
Khadhraoui, B., Fabiano-Tixier, A.-S., Robinet, P., Imbert, R., & Chemat, F. (2019). Ultrasound technology for food processing, preservation, and extraction. In F. Chemat & E. Vorobiev (Eds.), Green food processing techniques: Preservation, transformation and extraction (pp. 23–56). Academic Press. https://doi.org/10.1016/B978-0-12-815353-6.00002-1
Li, W., Leong, T. S. H., Ashokkumar, M., & Martin, G. J. O. (2017). A study of the effectiveness and energy efficiency of ultrasonic emulsification. Physical Chemistry Chemical Physics, 20, 86–96. https://doi.org/10.1039/c7cp07133g
McClements, D. J. (2015). Food emulsions: Principles, practices, and techniques (3rd ed.). CRC Press.
Tadros, T. F. (2013). Emulsion formation and stability. Wiley-VCH.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Human and nation's health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
