Ultrasound Power Level Research Articles

High-intensity ultrasound modification of techno-functional and structural properties of white finger millet protein fractions.

In this study, albumin, globulin, and glutelin were extracted from white finger millet, and their amino acid content, functional and structural properties were investigated. The protein concentration of albumin, globulin, and glutelin were 76.01%, 74.32%, and 69.55%, respectively. The results showed that all the fractions had a significant amount of essential amino acids. Aqueous protein dispersions (10%, w/v) were treated for 12min at different ultrasound power levels (100, 200, and 300W). The solubility, emulsifying, and foaming properties of albumin and glutelin were significantly (p<0.05) improved after ultrasound treatment (20kHz) which indicates that ultrasound could unfold protein aggregates. A decrease in particle size, increase in surface hydrophobicity, and zeta potential correlated with improved functional properties. Ultrasound treatment reduced the size of all proteins except for fractions at 300W and also sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed a significant change in the molecular weight of albumin and glutelin at 300W. Scanning electron microscopy of treated protein fraction showed distinctive microstructure with irregular structure compared to untreated protein fraction. Although Fourier transform infrared spectroscopy spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the Amide A band was observed. In conclusion, the ultrasound-treated protein fraction can be used as a high-value plant-based emulsifier.

Impact of ultrasound on nutrition recovery and physicochemical properties of oat beverage

Oat beverage has become increasingly popular, yet its processing removes valuable nutritional components and results in waste stream. This study evaluated the use of ultrasound as a pre-treatment technology to improve nutrient recovery in oat beverage preparation. Various ultrasound power levels (60, 240, and 960 W) and treatment times (1, 5, and 9 min) were investigated for their effects on physical and chemical changes during oat beverage preparation. Ultrasound effectively reduced the size of larger oat grain fibrous particles while largely leaving smaller size compounds unaffected. Partial disintegration of cell wall structures was also observed under confocal laser scanning microscopy. This resulted in a significant increase (up to 39%) in β-glucan recovery with minor alteration to its molecular weight in oat beverage, preserving its inherent health benefits. Protein recovery was not improved, but ultrasound led to partial unfolding of tertiary structure, improving protein solubility and foaming properties of oat beverage, which could be beneficial in developing coffee-based beverages and desserts. The shear-thinning behavior of oat beverage was maintained after ultrasound treatment, benefiting processing efficiency and mouthfeel. Overall, these findings highlight the potential of ultrasound as a sustainable pre-treatment technology to enhance the nutritional quality and physicochemical properties of oat beverage.

Enrichment of olive oil with sage (Salvia officinalis) leaf essential oil extracted by ultrasound pretreatment followed by hydrodistillation to increase its shelf life

Olive oil (OO) is a valuable food product, compared with other seed oils, for its health benefits, sensory attributes and higher economic value. The demand for natural antioxidants has recently grown due to the potential toxicity and carcinogenicity of synthetic antioxidants that are utilized in food industry. This study aimed to investigate the oxidative stability of OO enriched with sage (Salvia officinalis) essential oil (EO). The sage EO was extracted from the leaves by ultrasound (US) as a pretreatment followed by hyrodistillation (HD). The effects of US power level (60 and 90 W) and time (10, 20 and 30 mins) on the EO yield, total extraction time and quality characteristics were studied. Compared to the HD extraction, the US pretreatments before HD shortened the total extraction time to ≤ 54 mins, with the same extraction yield, instead of 240 mins with HD. Various EO samples extracted by these US pretreatments followed by HD (US+HD) were analyzed for their chemical compositions by GC–MS and compared with that of EO obtained by HD. Compositional analysis revealed that the most prominent oxygenated monoterpenes of EO samples were camphor, α-thujone, 1,8-cineole, β-thujone, bornyl acetate and endo-borneol. The EO extracted by US pretreatment at 60 W for 10 mins followed by HD for 34 mins was characterized by the highest quality index [(α- + βthujone)/camphor ratio] and higher levels of antioxidant constituents (α-pinene and camphene). The sage EO obtained by this technique was selected to enrich OO at 200, 400 and 600 mg/Kg of OO. Quality criteria of the OO such as acidity, peroxide value, conjugated dienes and trienes besides chlorophyll and carotenoid contents and fatty acids composition were measured. Results revealed that the addition of sage EO at 200 mg/Kg of OO increased the oxidative stability of OO measured by Rancimat by 36% instead of 21% by using the synthetic antioxidant butylated hydroxytoluene (BHT) at the same level. Moreover, the sensory attributes of the enriched OO were maintained. From this study, it can be concluded that sage EO can be used to increase the shelf life of OO.

Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties

In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.

Ultrasound mediated sonochemical internalization (SCI): overcoming the depth limitations of light-based therapies

SignificanceFocused ultrasound activation of sonosensitizers i.e. sonodynamic therapy (SDT) is an alternative to light-activated photodynamic therapy (PDT). Sonochemical internalization (SCI), is comparable to light based photochemical internalization (PCI) but without the intrinsic drawback of limited penetration depth of light in biological tissues including the skull. ApproachSCI experiments were performed both in vitro on monolayers and in vivo, in a rat breast tumor model, using the sononsensitizer AlPcS2a and the drug bleomycin (BLM). Resultsin vitro; Growth inhibition of tumor cells in monolayer was significantly greater than that seen with either BLM or SDT acting alone. Similar results were also seen in vivo, with significant reduction in breast tumor development following BLM-SCI ConclusionThe synergist effect of SCI, employing relatively low drug concentrations and focused ultrasound power levels, would reduce the problems of nonspecific tissue damage caused by thermal effects at high power and unwanted systemic drug side effects.

Influence of ultrasonic-assisted osmotic dehydration pretreatment on hot air-assisted radio frequency drying of bitter gourd

Bitter gourd is a versatile vegetable that brings health-promoting benefits to consumers. To maintain its high nutrition values and ensure year-round availability, proper post-harvest processes are essential for preserving its original properties. However, there is limited knowledge regarding how pretreatment methods impact the physicochemical properties of pretreated bitter gourd and the performance of subsequent hot air-assisted radio frequency drying (HARFD) process. In the present study, bitter gourd underwent osmotic dehydration (OD) and ultrasonic-assisted osmotic dehydration (UAOD) pretreatment with different ultrasound power levels (400, 800, and 1200 W). The physicochemical properties of the pretreated samples, such as mass transfer behavior, water migration status, dielectric loss factor, and others, were compared. The drying duration, energy consumption, and various quality attributes (e.g., color index, rehydration, nutritional compositions, antioxidant activity, etc.) of the HARFD dried products were also examined. The microstructure observations demonstrated that acoustic waves induced the structural changes and created microchannels. Additionally, physicochemical properties of the pretreated samples showed that OD and UAOD methods significantly facilitated water migration status and increased the dielectric loss factor. Compared to control and OD methods, three UAOD methods successfully reduced the drying duration by 7.9%–30.3% and total energy consumption by 5.8%–28.3% for the entire processing steps. Furthermore, UAOD methods improved the total phenolic content, total chlorophyll retention, DPPH and ABTS values of dried bitter gourds by 32.3%–36.7%, 12.6%–20.3%, 23.4%–31.6%, and 20.7%–26.3%, respectively, compared to the control methods. Overall, UAOD-400 W samples after drying exhibited improved quality characteristics, including reduced color difference, increased retention of bioactive compounds, higher rehydration ratio, and enhanced antioxidant capacity. This study underscores the effectiveness of UAOD application in improving both processing efficiency and quality of bitter gourds produced by HARFD.

Optimization of Bioactive Compound Extraction from Saffron Petals Using Ultrasound-Assisted Acidified Ethanol Solvent: Adding Value to Food Waste.

The saffron industry produces large by-products, including petals with potential bioactive compounds, which are cheap and abundant, making them an attractive alternative to expensive stigmas for extracting bioactive components. This study aimed to optimize the extraction conditions of bioactive compounds from vacuum-dried saffron petals using an ultrasound-assisted acidified ethanol solvent. Three factors were considered: ethanol concentration (0-96%), citric acid concentration in the final solvent (0-1%), and ultrasound power (0-400 watt). This study examined the effects of these factors on parameters like maximum antioxidant activity, total anthocyanin content, total phenolic content, and the total flavonoid content of the extraction. This study found that saffron petal extract's antioxidant activity increases with higher ethanol concentration, citric acid dose, and ultrasound power, but that an increased water content leads to non-antioxidant compounds. Increasing the dosage of citric acid improved the extraction of cyanidin-3-glucoside at different ultrasound power levels. The highest extraction was achieved with 400 watts of ultrasound power and 1% citric acid. Ethanol concentration did not affect anthocyanin extraction. Higher ethanol concentration and greater citric acid concentration doses resulted in the maximum extraction of total phenolic content, with a noticeable drop in extraction at higher purity levels. This study found that increasing the proportion of citric acid in the final solvent did not affect flavonoid extraction at high ethanol concentration levels, and the highest efficiency was observed at 200 watts of ultrasound power. The optimum values of the independent parameters for extracting bioactive compounds from saffron petals included 96% ethanol concentration, 0.67% citric acid concentration, and 216 watts of ultrasound power, resulting in a desirability value of 0.82. This ultrasound-assisted acidified ethanolic extract can be used in the food industry as a natural antioxidant and pigment source.

Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine

Ultrasound combined with low temperature treatment is a new food processing technology. In this study, low temperature, three ultrasound power levels, and their combinations were adopted in the must before fermentation to study their effects on Merlot red wine. The results showed that ultrasound combined with low temperature pretreatment increased the total and monomer contents of anthocyanins and phenols, affected the color of the wine, and significantly increased its antioxidant capacity. In particular, 240 W of ultrasound combined with low temperature pretreatment reduced the bad odors (caprylic acid, benzaldehyde, and 1-ethanol content) and improved the flower and fruit aroma (1-octanol and phenethyl acetate), as well as the aftertaste, thus improving the quality of the wine. Ultrasound combined with low temperature pretreatment positively affected the quality of Merlot red wine.

Enhancement of shear flocculation of a galena suspension by ultrasonic treatment

The enhancement of shear flocculation of a galena suspension by ultrasound in the presence of sodium isopropyl xanthate and potassium ethyl xanthate was investigated by studying the effects of surfactant concentration on flocculation efficiency, contact angle, and zeta potential. Strong flocculation was obtained under alkaline conditions (pH &gt; 9) and a high ultrasound power level (150 W). Although the ultrasonic treatment increased the negativity of the zeta potential of the galena particles, this did not decrease the flocculation efficiency, thereby showing that the hydrophobic interactions between the particle were stronger than the electrical double-layer repulsion resulting from xanthate adsorption. The findings indicate that the ultrasonic treatment promoted the adsorption of surfactants onto the mineral surfaces.

Unveiling the Potential of Cavitation Erosion-Induced Heavy Crude Oil Upgrading

The application of ultrasonic waves in the processing of hydrocarbons is a new promising technology that has developed rapidly in recent years. However, the acoustic-induced cavitation erosion phenomenon is poorly studied. In this paper, a comparison study of cavitation erosion was carried out in water and oils with different viscosities produced from Ashal’cha and North Komsomol using an ultrasonic reactor operating at an industrial frequency of 20 kHz. The acoustic spectra obtained from hydrophones during the ultrasonic treatment of fluids can be characterized by using subharmonics of the main frequency and a continuous white noise level. Moreover, the cavitation erosion of aluminum foil under various ultrasound irradiation times and power levels was thoroughly investigated. It has been found that the process of ultrasonic cavitation has a less erosive impact on metal foil in oil due to its high viscosity. In addition, the formation of microflows in the oil phase, which also intensify the erosion process, is hindered. Cavitation erosion in the Ashal’cha oil sample exhibited a higher intensity compared to that in the North Komsomol oil sample. It was found that upon increasing ultrasound intensity in the case of the viscous (Ashal’cha) oil sample, cavitation stability was disrupted. In turn, this led to a reduction in the collapse energy of the cavitation bubbles. The results we obtained enable the assessment of cavitation erosion in crude oil and could be used to improve methodologies for monitoring and optimizing cavitation processes in crude oil.

Ultrasound-assisted leaching and supported liquid membrane extraction of waste liquid crystal displays for indium recovery

Indium recovery from waste liquid crystal displays (LCDs) was carried out by using ultrasound-assisted leaching (UAL) and supported liquid membrane (SLM) extraction. The leaching efficiency and purity of indium were approximately 97% and 94%, respectively, when using 0.75 M of sulfuric acid and 300 W of ultrasound power level. The highest extraction efficiency of indium was approximately 82%, obtained by using 20 vol% of D2EHPA fraction, 2 M of HCl concentration in the stripping solution and pH 3 of feed solution. The permeability coefficient, initial flux and reaction rate constant substantially increased with increasing D2EHPA fraction and feed solution pH, but HCl concentration provided little effect. If there is a synergistic effect occurring between the feed solution pH and the D2EHPA fraction, the permeability coefficient will be as high as 5.5 μm/s when using pH 3 of feed solution and 20 vol% of D2EHPA fraction. The overall recovery rate of indium can be close to 80%, and the indium purity of the final product solution can be almost 100%. If indium can be completely recovered in the extraction process, the final recovery rate of indium will be higher than 97%. Based on the findings of this study, indium can be efficiently recovered from waste LCDs by using the UAL and the SLM extraction methods.

Effect of multi-frequency ultrasound-assisted immersion freezing on quality changes in large yellow croaker (Larimichthys crocea) during frozen storage

The effects of multi-frequency ultrasound-assisted immersion freezing (MUIF) at different ultrasound power levels (160, 175, and 190 W, respectively) on the quality of large yellow croaker (Larimichthys crocea) during frozen storage were studied. The study found that water loss and texture deterioration of MUIF were lower and MUIF was fresher than immersed freezing (IF) by affecting the morphology of ice crystals. Although the total volatile basic nitrogen (TVB-N) and K values of each treatment increased continuously during frozen storage, MUIF was consistently lower than IF. Among them, MUIF at 175 W (MUIF-175) maintained good quality in frozen storage because of the fine and uniform ice crystals, indicating that MUIF at a specific power level can reduce the quality degradation of the samples during frozen storage.

Understanding the thermal effect of power ultrasound in cement paste

The thermal effect of power ultrasound (PUS) converts acoustic energy into heat energy and promotes cement hydration, whereas the effective propagation distance and mechanisms are poorly understood. This study employed two distinct water-to-cement (w/c) ratios, specifically w/c = 0.30 and 0.50, in conjunction with four ultrasound power levels (0 W, 100 W, 450 W and 900 W) and four varying durations of ultrasound irradiation (0 min, 3 min, 10 min and 30 min), as independent variables. The temperature–time (T-t) curves of cement paste under different treatment conditions were recorded and analyzed. The improved heat evolution model was used to analyze cement hydration evolution at the sonication stage. The results indicated that the effective ultrasonic distance corresponding to significant temperature elevation was below 100 mm. Additionally, the hydration degree of cement paste showed a conspicuous gradient characteristic when subjected to ultrasonic irradiation. Applying 900 W ultrasound irradiation for 10 min resulted in a more homogeneous temperature field compared to the other experimental groups. This work provides the potential of employing the thermal effect for prestressed cement panels.

MP23-05 NONINVASIVE ACOUSTIC FORCEPS USING ULTRASOUND TO MANIPULATE OBJECTS IN THE URINARY TRACT

You have accessJournal of UrologyCME1 Apr 2023MP23-05 NONINVASIVE ACOUSTIC FORCEPS USING ULTRASOUND TO MANIPULATE OBJECTS IN THE URINARY TRACT Mohamed Ghanem, Arturo Holmes, Adam Maxwell, Michael Bailey, Mathew Sorensen, and Jonathan Harper Mohamed GhanemMohamed Ghanem More articles by this author , Arturo HolmesArturo Holmes More articles by this author , Adam MaxwellAdam Maxwell More articles by this author , Michael BaileyMichael Bailey More articles by this author , Mathew SorensenMathew Sorensen More articles by this author , and Jonathan HarperJonathan Harper More articles by this author View All Author Informationhttps://doi.org/10.1097/JU.0000000000003248.05AboutPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissionsReprints ShareFacebookLinked InTwitterEmail Abstract INTRODUCTION AND OBJECTIVE: Ultrasonic propulsion has been demonstrated in clinical trials to noninvasively reposition renal stones along the direction of the probe. However, extracorporeal manipulation of stones causing ureteral stone obstruction requires controlled movement along a complex path in the urinary tract. Here, we evaluate the safety and utility of a method for controlled manipulation of stone models in vivo in a complex three-dimensional (3D) path using focused ultrasound beams. METHODS: A multi-element ultrasound array transducer with a 12-cm focus was used to produce an acoustic trap around a stone model (3 mm glass sphere) in the bladder of three pigs under anesthesia. The array was coupled to the pig by a water bath and synchronized with a P6-3 ultrasound imaging probe for targeting. A cystoscope was inserted into the bladder to visualize the motion. The sphere was acoustically trapped and steered along three different paths (Figure 1a-c). Deviation of the measured from the intended path was calculated to quantify the accuracy. The total energy exposure to manipulate the stone was low; at 1.5 MHz, the maximum exposure had a maximum peak pressure of 1.4 MPa and a pulse average intensity of 133 W/cm2. The bladder was then evaluated histologically. RESULTS: Spheres were levitated and moved in the three paths in all pigs for a total of 26 manipulations. The spheres were lifted and moved 1) laterally 3 mm and back down, 2) in a horizontal, and 3) in a vertical loop of 3 mm radius. The average discrepancy between the desired path and that observed on ultrasound was 0.24±0.07 mm, and by the cystoscope was 0.17±0.09 mm. The sphere was dragged for 5 cm along the bladder wall by moving the array mechanically (Figure 1d). The skin to stone depth was 2±0.5 cm. Histology showed no signs of injury to the bladder wall. CONCLUSIONS: This work demonstrated the controlled, noninvasive manipulation of stone models in vivo at safe ultrasound power levels. This work potentiates the use of noninvasive ultrasound tweezers to facilitate movement of stones in any direction which could expand the capabilities of ultrasonic propulsion alone. Source of Funding: Work supported by NIDDK P01 DK043881, K25 DK132416 © 2023 by American Urological Association Education and Research, Inc.FiguresReferencesRelatedDetails Volume 209Issue Supplement 4April 2023Page: e307 Advertisement Copyright & Permissions© 2023 by American Urological Association Education and Research, Inc.MetricsAuthor Information Mohamed Ghanem More articles by this author Arturo Holmes More articles by this author Adam Maxwell More articles by this author Michael Bailey More articles by this author Mathew Sorensen More articles by this author Jonathan Harper More articles by this author Expand All Advertisement PDF downloadLoading ...

Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head

To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic hydrolysates were investigated. The results demonstrated that ultrasound pretreatment at 150–600 W had a positive effect cod head enzymatic hydrolysates. The soluble peptides content of the enzymatic hydrolysates reached the highest value of 5.31 ± 0.16 mg/mL at the ultrasound power level of 450 W, and the content of peptide molecules < 3-kDa was up to 93.96%. The type and relative content of volatile compounds, especially aldehydes, alcohols, and ketones, also increased with the increase the ultrasound power. The electronic tongue results indicated that ultrasound pretreatment reduced bitterness and astringency. The electronic nose results indicated that the hydrogen- and alkane-containing odor components in the hydrolyzed liquid after ultrasound pretreatment differed significantly from conventional enzymatic hydrolysates. In conclusion, ultrasound pretreatment may be applicable as a suitable technology to assist enzymatic hydrolysis of the cod head, and as such, promote the utilization of fish by-products.

Evaluation of the effect of high-power ultrasound waves on conventional air drying of cumin seeds

The main objective of this study was to assess the potency of ultrasonic waves to modify the moisture removal characteristics of cumin seeds and the dryer performance from the energy viewpoint in a conventional air drying system. In this regard, a thin layer of the seeds was dried, practicing different drying air temperatures (30, 35, and 40 °C) and ultrasound power levels (0–180 W) at a constant flow velocity of 0.6 m/s. Accelerated moisture removal rate, diminished drying duration, and reduced energy expenditure was among the benefits achieved during the drying process by increasing drying air temperature and ultrasound power level. The variation range of effective moisture diffusivity was 0.648 × 10-10 to 2.670 × 10-10 m2/s, revealing that sonication by power ultrasound increased diffusion transport within the samples. Further, specific energy consumption, energy efficiency, and thermal efficiency were obtained within the ranges of 203.68–450.70 MJ/kg, 0.689–1.524 %, and 1.728 to 3.617 %, respectively. Sonication by 180 W at the drying temperature of 40 °C caused the maximum energy (1.524 %) and thermal (3.617 %) efficiencies, indicating that ultrasound intervention in airflow results in a more energy-efficient dewatering process.

Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil

In the first phase of this study, inedible olive oil with different initial free fatty acid concentrations (2.5, 5.0, and 10.0%) was processed through acid-catalyzed esterification. Various heating methods were used for this purpose. The ultrasound-assisted esterification and traditional magnetic stirrer-assisted esterification methods were similar to each other in terms of their effects on free fatty acid reduction. However, the ultrasound reaction time was significantly shorter than that of the traditional magnetic stirrer. In the second phase of this study, biodiesel production was carried out through the ultrasound-assisted transesterification of inedible olive oil. Independent variables were, namely, ultrasound power level (30, 90, and 150 W), methanol/oil mole ratio (3, 9, and 15), catalyst concentration (0.5, 1.0, and 1.5%), ultrasound time (15, 30, and 45 min), and reaction temperature (45, 55, and 65 °C), which affected the yield indices and physicochemical constants of the produced biodiesel. The purest biodiesel (98.95%) and the highest amount of yield (92.69%) were observed when using an ultrasound power level of 90 W, a methanol/oil mole ratio of 9, a catalyst concentration of 1.0%, an ultrasound time of 30 min, and a reaction temperature of 55 °C. Optimizing the reaction conditions of the ultrasound operation can effectively increase the biodiesel yield (92.69%), while reducing the energy consumption (4.775 kWh/kg) and shortening the reaction time (30 min), compared to the traditional magnetic stirrer (77.28%, 2.17 kWh/kg, and 120 min, respectively). Therefore, ultrasound-assisted transesterification can serve as an effective alternative because of its fast and economic operation for making biodiesel out of inedible olive oil.

Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms

This study was designed to explore the effects of different ultrasound power levels (0–600 W) on the ability of myofibrillar protein (MP) to bind furan compounds by analyzing the results of SDS-PAGE, particle size, Raman spectra, fluorescence intensity, solubility, turbidity, zeta potential, surface hydrophobicity, sulfhydryl content, solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC–MS). As ultrasound power levels were increased from 0 to 500 W, the hydrophobic bonding sites, hydrogen-bonding sites, and electrostatic effects increased due to the unfolding and depolymerization of MP, thus enhancing the ability of MP to bind furan (flavor-enhancing) compounds. Consistent with these results, the positive effect of ultrasound resulted in ability of MP to bind furan compounds increased by 19.00 % to 33.32 %. However, after 600-W ultrasound treatment, the MP aggregated again and the bonding sites were re-embedded, which decreased the furan-binding ability.

Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements

Bitter melon seeds (BMS) are a one such by-product discarded from Bitter gourd processing industries. In this study our aim was extraction of protein from defatted Bitter melon seeds meal using pulsed ultrasound assisted extraction (PUSAE). Effect of ultrasound power level (300, 375 and 450W) and time (2.50, 5.00, 7.50, 10.00, 12.50, 15.00, 17.50 and 20.0 min) on protein yield and quality characteristics were evaluated. Peleg's model was used to describe the kinetics of extraction process. The highest yield of 23.79% at 300W, 31.05% at 375W and 28.93% at 450W was obtained. At a higher ultrasound power levels, the yield was slightly reduced due to protein aggregation formation. Enhancement in water holding capacity, solubility, emulsion capacity, emulsion stability and least gelation capacity in PUSAE protein samples were observed compared to conventional extracted Bitter melon seed protein. The FTIR absorption spectra reveal the characteristics changes in secondary structure of protein mainly in the region of α-helix, β-sheet, β-turn and random coil. The present study indicates that PUSAE increases the protein yield and improves the techno-functional characteristics of Bitter melon seed protein.

Process effectiveness assessment by modeling the kinetics of lotus seed drying combining air‐borne ultrasound and microwave vacuum

AbstractThis study presents the effects of ultrasound (US) on the drying kinetics of lotus seeds in a hybrid dryer equipped with constant microwave power in combination with airborne US at vacuum degree (USMVD) and atmospheric pressure (USMD) from 120 to 440 W of five US power levels. Water‐borne US pretreatment before microwave drying (US + MD) or microwave vacuum drying (US + MVD) was simultaneously performed to compare their effectiveness in drying lotus seeds under the same US power. USMD and USMVD techniques reduced the drying time up to 26.19% and 14.29% while reducing energy consumption by up to 10.42% and 23.02% when compared with MVD and MD (without US), respectively, and with relatively high ultrasonic power density. The US + MD and US + MVD drying also reduced the processing time and energy consumption compared to MD and MVD process, respectively, but was less effective than USMVD and USMD. In addition, with higher US power applied, drying occurred more rapidly with less energy consumption. The newly proposed model showed the best fit to the drying curve based on model with the highest regression coefficient, lowest root mean square error, sum square error, and chi‐square. Furthermore, the enhanced effectiveness by USMVD and USMD could be attributed to the respective “heating” and “synergistic” effects generated by microwave and US. Therefore, US in combination with MVD or MD could be used jointly owing to the enhanced process effectiveness.Practical applicationsDrying process is one of the most complex and energy‐consuming processes. The drying kinetics model was applied in drying equipment engineering. The drying kinetic model studies the law of moisture changes during the drying process and provides a theoretical basis for the adjustment of the lotus seed drying equipment parameters. In order to improve the quality of drying products and optimize the drying process, it is necessary to use mathematical model to simulate the drying process under different drying conditions. This study provides data support for equipment selection, energy saving, and consumption reduction and industrial design of lotus seeds drying process.