Ultrasonic Treatment Research Articles

Effect of Recovery Treatment on the Microstructure and Tribological Properties of Ultrasonic Impacted Al2FeCoNiCrW0.5 High-Entropy Alloy Coatings

To investigate the effect of recovery treatment on the microstructure and tribological properties of ultrasonic impact-treated Al2FeCoNiCrW0.5 high-entropy alloy coatings, laser cladding technology was used to fabricate coatings on a G10450 steel substrate, followed by ultrasonic impact treatment (UIT) and recovery treatment (HR, 300 °C). The results showed that the Al2FeCoNiCrW0.5 high-entropy alloy coating consisted of BCC and FCC phases. Ultrasonic impact treatment slightly broadened the XRD diffraction peaks, while the recovery treatment had minimal effect on them. Ultrasonic impact also refined the coating grains. Ultrasonic impact treatment increased the coating hardness from 738 HV0.5 to 856 HV0.5. Although the subsequent post-annealing slightly reduced the hardness to 806 HV0.5, it significantly improved wear resistance, with wear loss decreasing from 3.273 mm3 to 2.881 mm3, representing a 15% reduction in wear rate. The improvement in wear resistance was attributed to a change in the wear mechanism of the high-entropy alloy coating. Before and after post-annealing, the mechanism transitioned from abrasive wear, adhesive wear, and oxidative wear to primarily abrasive wear and oxidative wear. Additionally, the recovery treatment transformed the surface from hard and brittle to ductile and resilient.

Quantitative efficiency of optoacoustic ultrasonic treatment in SLM, DED, and LBW applications

Ultrasound can improve the quality of finished products by reducing porosity and enhancing microstructure in selective laser melting, directed energy deposition, and laser beam welding. This study evaluates the efficiency of ultrasound produced by a pulsed laser via the optoacoustic effect. A quantitative model of collapse of vapor-gas bubbles has been developed under the conditions of ultrasonic treatment at near resonance frequencies. Based on the simulation results, the phenomenological expressions are suggested to determine the optimal operating frequency and power for the pulsed laser to alter the microstructure and porosity effectively via cavitation. The analysis is performed for the 316 L stainless steel and titanium Ti-6Al-4 V alloy, which are common in additive manufacturing.

Heterogeneous adhesive bonding between different CFRPs and Al 7075 after different surface treatments: A study on the selective practical applicability of the resin pre‐coating (RPC) technique

AbstractThis study suggested the judicious application of the resin pre‐coating (RPC) technique during adhesive bonding. Electrochemical surface treatment (ECST) and ultrasonic chemical treatment (UCT) were done on the Al 7075 alloy. Subsequently heterogeneous adhesive bonding of the ECST‐processed and the UCT‐processed alloy with three different CFRPs, namely unidirectional (UD) CFRP, 4‐Harness Satin‐weaved (4HSW) CFRP, and plain‐weaved (PW) CFRP was investigated. ECST and UCT processes resulted in trench‐type surface structures and cavitation pits, respectively. After ECST, contact angles of deionized water and diiodomethane reduced drastically. The highest strengths for the adhesive joints with UD, 4HSW, and PW CFRPs were 28.50, 30.40, and 26.85 MPa, achieved respectively after 10 V ECST without RPC, 1 M UCT without RPC and 1 M UCT with RPC technique. Thin layer cohesive failure at the alloy interface (TLCF‐AI) respectively increased and decreased after application of the RPC technique on the ECST‐processed and the UCT‐processed alloy surface. RPC technique after ECST decreased the single lap shear strengths, whereas this after UCT increased the single lap shear strengths of the heterogeneous adhesive joints with all considered CFRPs. The effectiveness of the RPC technique depended on the combinations of adherend surface morphologies and adhesive properties.Highlights Judicious application of RPC technique during adhesive bonding was suggested. ECST or UCT was done on Al 7075 before joining with UD, 4HSW, and PW CFRP. ECST and UCT respectively caused trench‐type structures and cavitation pits. RPC after ECST decreased adhesive joint strength and increased TLCF‐AI. RPC after UCT increased adhesive joint strength and decreased TLCF‐AI.

Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy

The processing of beans begins with a particularly time-consuming procedure, the hydration of the seeds. Ultrasonic treatment (US) represents a potential environmentally friendly method for process acceleration, while near-infrared spectroscopy (NIR) is a proposedly suitable non-invasive monitoring tool to assess compositional changes. Our aim was to examine the hydration process of red kidney beans of varying sizes and origins. Despite the varying surface areas, the beans’ soaking times of 13–15, 15–17, and 17–19 mm did not reveal significant differences between any of the groups (control; low power: 180 W, 20 kHz; high power: 300 W, 40 kHz). US treatment was observed to result in the release of greater quantities of water-soluble components from the beans. This was evidenced by the darkening of the soaking water’s color, the increase in the a* color parameter, and the rise in the dry matter value. NIRs, in combination with chemometric tools, are an effective tool for predicting the characteristics of bean-soaking water. The PLSR- and SVR-based modelling for dry matter content and light color parameters demonstrated robust model fits with cross and test set-validated R2 values (>0.95), suggesting that these techniques can effectively capture the chemical information of the samples.

Strongly Coupled Interface in Electrostatic Self-Assembly Covalent Triazine Framework/Bi19S27Br3 for High-Efficiency CO2 Photoreduction.

Constructing a strong bonded interface is highly desired to build fast charge-transfer channels and tune reactive sites for optimizing CO2 photoreduction. In this work, a covalent triazine framework (CTF) combined with a Bi19S27Br3 heterojunction is designed using an electrostatic self-assembly process. Due to the oppositely charged states between two components and ultrasonic treatment, a strong coupled interface is realized with the formation of Bi-C/N/O bonds, leading to robust interfacial polarization. This feature causes interfacial charge redistribution, intensifies the interaction between triazine N reactive sites and CO2, stabilizes the intermediate state, and lowers the reaction energy barrier. Meanwhile, the chemically bonded interface favors rapid electron migration from Bi19S27Br3 to CTF, as proved by ultrafast transient absorption spectroscopy and in situ irradiation XPS. As a result, CTF/Bi19S27Br3 delivers a superior CO2 photoreduction performance to yield CO (572.2 μmol g-1 h-1) in a pure water system, which is 38.6 times that of Bi19S27Br3, with apparent quantum yields up to 7.9 and 6.2% at 380 and 400 nm, respectively. This strong interfacial coupling strategy provides an accessible pathway to designing interfacial polarized, high-efficiency photocatalysts.

Synthesis of Nanosheets from Layered Bismuth Oxide Bi2.2Sr1.8CaFe2O9 without Using Organic Exfoliation Agents.

Bismuth oxide nanosheets were synthesized through the exfoliation of layered compounds without any organic exfoliation agents. The layered compound Bi2.2Sr1.8CaFe2O9, comprising Bi-O layers and Sr-Ca-Fe-O layers, was synthesized as the starting material. The Sr-Ca-Fe-O layers were selectively dissolved by shaking the compound in 0.3 M HNO3 solution, yielding aggregates consisting solely of bismuth oxide layers. Subsequent ultrasonic treatment of these aggregates in pure water led to the formation of bismuth oxide nanosheets. The bismuth oxide nanosheet exhibited a higher photocatalytic activity for H2 production compared to α-Bi2O3. Characterization using FE-SEM, AFM, and HAADF-STEM revealed that these nanosheets exhibit a complex structure. They consist of a crystalline nanosheet framework of ε-bismuth oxide, interspersed with island-like regions of amorphous or crystalline bismuth oxide. Additionally, self-standing membranes of bismuth oxide nanosheets, aligned in the [001] direction, were successfully synthesized. This method, which involves the partial dissolution of the layered structure through acid treatment followed by ultrasonic processing in water, is anticipated to be applicable to other layered compounds as well.

Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties

To improve the emulsion gel system of single soybean isolate protein (SPI) and to broaden the application field of hemp protein isolate (HPI), ultrasonic treatment and HPI were introduced to improve the properties of SPI emulsion gel and to explore the mechanism. The results showed that the gel strength (218.6 g) and water-holding capacity (86.24 %) of the emulsion gels were improved under ultrasonic treatments when the ratio of SPI:HPI was >6:4, and the reticulation structure of the gels was enhanced. When the ratio of SPI:HPI was <6:4, the gel structure was loose and formless. Ultrasonic treatment has a significant effect on the emulsion gel with the ratio of SPI:HPI was >6:4. Appropriate ultrasonic treatment (400 W) changed the protein structure, improved the rheological properties of emulsion gels to form the protein-oil-coated network structure. However, excessive ultrasonic treatment (600 W) will destroy the conformation of the protein, reducing the stability of the structure. The effect of ultrasonic treatment on emulsion gels with the ratio of SPI:HPI was <6:4 is low, but improved the gel protein digestibility. This study provides a theoretical basis for the application of ultrasonic in composite protein emulsion gels systems and the development and application of HPI.

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor

Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This research explored the impacts of varying ultrasonic power levels on the quality of steamed bread containing WSP (WSPSB), with the goal of improving both the protein network structure and the flavor profile. The findings indicated that at an ultrasonic power of 300 W, WSPSB had an 18.10 % decrease in hardness and a 14.93 % increase in specific volume compared to the 0 W. Results from CLSM, SDS-PAGE, fluorescence intensity, surface hydrophobicity, and FTIR spectroscopy revealed that ultrasonic treatment modified the secondary protein structure by increasing the proportion of β-sheets and random coils. These changes facilitated better integration of soybean protein and gluten, thereby strengthening the steamed bread’s protein network. Furthermore, analyses of volatile flavor components, molecular docking, and correlation studies indicated that alterations in the protein structure mitigated the binding of beany flavor components to proteins, leading to significant reductions in their presence—specifically, a 7.12 % decrease in 1-Octen-3-ol and an 8.47 % decrease in Furan, 2-pentyl-. Overall, ultrasound treatment effectively refined the protein network and mitigated the beany flavor in steamed bread, thereby improving its quality.

Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements.

Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers of ultrasonic waves (200, 400, and 600W) on structural and functional characteristics of oat protein isolates to improve its techno-functional properties. Higher strength ultrasound waves generated flat sheet structures which were observed while analyzing microstructure of oat protein isolate (OPI). However, non-significant variation in molecular weight distribution were observed in different treatments. At 600W power of ultrasonic waves the protein fragments show local accumulation, increased α-helix content. Due to uncoiling of protein structure decrease in β-sheets and β-turns was also observed at 600W. Protein turbidity decreased significantly under low power ultrasonic treatment (200W) which significantly increased at higher power. Moderate ultrasonic treatment (400W) promoted protein dissolution, and maintained a good balance between β-sheets (71.04±0.08), α-helix (16.27±0.02) and β-turns (12.68±0.03), exhibiting optimized flexibility and structural integrity. Whereas, higher strength (600W) significantly destroyed protein structure. The amino acid content decreased significantly with increasing ultrasonic power. The thermal characteristics of OPI remained unaffected after ultrasound treatment. In conclusion, modifications of secondary and tertiary structure induced by moderate ultrasonic treatment (400W) improved functional properties of OPI. The 400W treatment resulted in highest essential amino acid content (EAA) i.e., 22.75±0.82mg/100mg and total amino acid content (TAA) i.e., 64.94±2.7mg/100mg, which are significantly higher than WHO and FAO standards, suggesting best total and essential amino acid production in comparison to other treatments.

Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation.

This work aimed to investigate the effects of ultrasound assisted enzymatic deamidation by protein-glutaminase (PG) on the dispersion of myofibrillar protein (MP) in low-salt solutions. The solubility, structural characteristics, transmission electron microscopy, asymmetric-flow field-flow fractionation, steady shear rheological property and multiple light scattering of MP deamidated by PG (MP-PG) and MP pretreated with ultrasound followed by PG deamidation (MP-U-PG) were determined. Molecular docking and molecular dynamics (MD) simulations were used to estimate the interaction between PG and MP. Under ultrasound assistance, the MP deamidated for 16h (MP-U-PG16) showed the highest solubility (80.1%) in low-salt conditions, which is attributed to its highest absolute zeta potential and smallest particle size. Although secondary structure analysis showed that MP-PG and MP-U-PG had an increased α-helix ratio and a decreased β-sheet ratio, ultrasonic treatment had a significantly influence on the MD results. The results manifested that hydrogen bond was the primary forces driving the binding between PG and MP, and the hydrogen bond and hydrophobic interaction were the dominant forces responsible the binding between PG and MP pretreated with ultrasound. According to the energy landscapes theory, ultrasound could overcome the energy barriers through external force input and find the best pathway to achieve the final lowest energy state. Our research contributed to the improvement of the colloidal dispersibility of MPs under low-salt conditions and the regulation of protein interaction by ultrasound assistance.

Tailoring the mechanical and corrosion properties of direct metal deposited 316L stainless steel by underwater ultrasonic impact treatment

Tailoring the mechanical and corrosion properties of direct metal deposited 316L stainless steel by underwater ultrasonic impact treatment

Enhancing microstructure and discharge performance of extruded AZ61 anode for Mg-air battery via ultrasonic vibration treatment

Enhancing microstructure and discharge performance of extruded AZ61 anode for Mg-air battery via ultrasonic vibration treatment

Effects of ultrasonic impact treatment on the tensile properties of DH36 steel welded joints

Effects of ultrasonic impact treatment on the tensile properties of DH36 steel welded joints

Effect of ultrasonic peening treatment on the crack initiation behavior of extruded Mg-Gd-Zn-Zr alloys under very high cycle regime

Effect of ultrasonic peening treatment on the crack initiation behavior of extruded Mg-Gd-Zn-Zr alloys under very high cycle regime

Influence of Gd alloying and ultrasonic vibration hybrid treatment on the microstructures, mechanical properties and strengthening mechanisms of Al/Mg interface by compound casting

Influence of Gd alloying and ultrasonic vibration hybrid treatment on the microstructures, mechanical properties and strengthening mechanisms of Al/Mg interface by compound casting

Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae

Oleaginous yeasts offer a promising sustainable alternative for producing edible lipids, potentially replacing animal and unsustainable plant fats and oils. In this study, we screened 11 oleaginous yeast species for their lipid profiles and identified Apiotrichum brassicae as the most promising candidate due to its versatility across different growth media. A. brassicae grown in a dairy side stream produced lipids with a composition most similar to cocoa butter, but the stearic acid and linoleic acid content varied greatly when grown on different substrates. We visualised the formation of lipid droplets by digital holotomography. Pilot-scale production was followed by enzymatic and ultrasonic treatment of biomass and heptane/ethanol extraction. The fatty acid (FA) and triacylglycerol (TAG) composition, thermal behaviour, and solid fat content of A. brassicae lipids was compared to benchmarks such as beef fat, cocoa butter, palm oil and milk fat. The FA profile of the A. brassicae lipids shares the same types of fatty acids with cocoa butter, beef fat and palm oil, however concentrations differ resulting in a lower content of saturated FAs. This increased the proportion of unsaturated TAGs, reducing the melting and crystallisation temperatures and the solid fat content. The microbial lipids contained the major TAGs of cocoa butter at similar ratios, resulting in a comparable melting peak and crystallisation peaks similar to the low-melting groups of beef fat and palm oil. Fractionation has the potential to produce beef fat, cocoa butter or palm oil equivalents with desired techno-functional properties. This study demonstrates the potential of A. brassicae to produce tailored lipid profiles for various food applications through strain and process engineering or downstream processing.

Dominant spoilage bacteria in crayfish alleviate ultrasonic stress through mechanosensitive channels but could not prevent the process of membrane destruction

Although there have been many studies on the efficacy of ultrasonic inactivation, the stress resistance mechanism of bacteria is still a challenge for complete ultrasonic inactivation. In this study, the dominant spoilage bacteria in crayfish, Shewanella baltica (S. baltica) and Aeromonas veronii (A. veronii), were subjected to high-intensity ultrasonic treatment. The results showed compromised cell membrane, decreased membrane fluidity, hyperpolarized membrane potential, and disrupted succinate-coenzyme Q reductase. Transmission electron microscopy revealed significant fragmentation of S. baltica, whereas A. veronii, with its thick cell wall and outer capsule membrane, demonstrated enhanced resistance to ultrasound. Real-time quantitative PCR indicated that in response to ultrasonic stress, bacteria initiated a stress response mechanism by increasing the expression of mechanosensitive channels; meanwhile, the outer capsule of A. veronii delayed the transformation of ultrasonic external forces into cell membrane stress. The study found that in response to ultrasonic stress, bacteria initiated a stress response mechanism by increasing the expression of mechanosensitive channels as “emergency valve” in short time but could not prevent the process of membrane destruction with prolonged exposure. This finding provided a basis for addressing bacterial stress tolerance in ultrasonic inactivation.

Influence of ultrasonication during soaking on water absorption and Softness characteristics in the cooking process of cowpea.

Owing to the long duration of cooking legumes, which limits their consumption and utilization, soaking has been used to reduce cooking time, save energy consumption, and diminish their hardness. However, limited studies have reported the influence of cooking and soaking treatment along with ultrasonication on hydration, hardness, and cooking time reduction of legumes. Therefore, this study investigated the impact of cooking and soaking treatments on Dr. Saunder cowpea's water absorption, hardness, and cooking time reduction with and without ultrasonication. Samples of Dr. Saunder's cowpea were first soaked at 30°C and 50°C for 15 - 90min (with and without ultrasonication), after which they were cooked at 100°C and 121°C for 15 - 120min. The absorbed water and hardness of the tested samples under these treatments were measured. Hydration and softening behaviors were modeled from the obtained data using Ibarz-Augusto and first-order equations, respectively. Arrhenius equation was used to describe the kinetics of the hydration and softening process. Results showed that ultrasonic treatments accelerated water absorption and reduced the hardness of the samples; consequently, in a shorter time, using less energy will receive the desired hardness as the final product. The Ibartz-Augusto and first-order equations perfectively fit the sigmoidal and decaying exponential behavior of the absorbed water and hardness data with high prediction performance (R2 ≈ 1) marked by minimal error values. The deployment of ultrasonication and increased cooking temperature were observed to reduce the kinetic parameter (water absorption) and elevate the softening rates and activation energy (for hydration and softening). A synergy of the trio treatments reduced the total cooking duration from 120min to 90min (25%), thus promoting the benefit of deploying ultrasonication to soften cowpeas and other seeds rapidly.

Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking

Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking

INFLUENCE OF ULTRASOUND VIBRATIONS ON THE FERMENTATION PROCESS OF FERMENTED MILK DRINKS

Fermented dairy products are one of the critical sources of essential amino acids, vitamins, minerals, and other biologically active compounds that support the functioning of the human immune system and reduce the impact of adverse environmental factors. Therefore, daily consumption of such products is recommended for people of all ages. Fermentation is the longest stage in producing these products, requiring significant production space and high energy consumption to maintain the required temperature. Therefore, reducing the duration of this process without harming the quality of the product is an essential area of research. Creating different dairy products naturally enriched with nutrients and avoiding artificial additives is also essential. This contributes to developing the natural and eco-friendly products segment, reducing production costs, and making medical diets more affordable. The sonication of fermented mixtures is a promising method to achieve these goals. In recent years, ultrasound has shown its effectiveness as an economical means to change the aggregate state, dispersion, and emulsification and accelerate substance diffusion, crystallization, and dissolution. Furthermore, it activates chemical and biochemical processes. This method is becoming increasingly widespread in various manufacturing processes due to its cost-effectiveness and the availability of inexpensive and reliable ultrasonic equipment. Its properties make it a financially viable option for improving fermented dairy production. The change in active acidity of milk during fermentation with mesophilic lactic acid bacteria was chosen as a control indicator. Experimentally, it was found that ultrasonic treatment with a wave frequency of 30 ± 1 kHz, a duration of 60 seconds, and a power of 240 W allows achieving optimal conditions for active fermentation by mesophilic starter cultures of direct application. This treatment mode improved the fermentation process, promoting more efficient development of starter cultures and significantly increasing the fermentation activity. This allows the preservation of valuable nutrients in the product, improves its texture and taste characteristics, and reduces production time, an essential aspect of industrial conditions.