Ultrasound Technology: Effect Of Processing Conditions And Material On Cavitation Level

Published in: Prospective and trends in technology and skills for sustainable social development. Leveraging emerging technologies to construct the future: Proceedings of the 19th LACCEI International Multi-Conference for Engineering, Education and Technology
Date of Conference: July 19-23, 2021
Location of Conference: Virtual
Authors: Meliza Lindsay Rojas (Universidad Privada del Norte, PE)
Alberto Claudio Miano (Universidad Privada del Norte, PE)
Full Paper: #44


Ultrasound technology has been widely studied for its application in food industry in order to improve different processes and properties of food. The most used form of application is by immersing the product to be processed in a medium placed directly or by using containers. During the application of this technology, different powers, medium for the transmission of waves, container materials, or pressure levels, for example, have been applied. However, it has not yet been described how these different conditions impact the level of acoustic cavitation. In this work, by using an ultrasound bath with 40 kHz and power levels (30% - 100%), the effect of the position of beakers, the type of material (plastic and glass beakers), the type of medium (water and ethanol), pressure (atmospheric and vacuum), in the acoustic cavitation level was studied. As results, the acoustic cavitation level increase as the power level increase. The position on the transducers allows a higher level of acoustic cavitation, while the influence of the type of material on the acoustic cavitation depends on the power level. At a high power level (100%), the acoustic cavitation decreases by more than 14% when using containers of glass, while, at a low power level (30%), cavitation highly increases compared to plastic containers. Regarding the medium type, at high power levels (>70%), the acoustic cavitation recorded in water is greater than that recorded when the medium is ethanol. However, it remains similar at low power level (30%). Finally, when vacuum is used in the system, cavitation decreases in both media (water and ethanol), but the level of reduction is greater when the medium is water. In conclusion, the different processing conditions showed a significant impact on the level of acoustic cavitation. This must be taken into account when the ultrasound technology is to be applied since the effects observed in the food will depend on this.