作者
Reza Roohi, Elahe Abedi, Seyed Mohammad Bagher Hashemi, Krystian Marszałek, Jose Manuel Lorenzo, Francisco J Barba
发表日期
2019/7/1
期刊
Innovative food science & emerging technologies
卷号
55
页码范围
66-79
出版商
Elsevier
简介
The implementation of ultrasound-assisted bleaching (UAB) is gaining interest in commercial oil refining, as an alternative to the current bleaching procedure (BP), because this technique has several advantages compared to the conventional BP. The mathematical and 3D computational fluid dynamics (CFD) simulation of the influence of ultrasound power, frequency and temperature for predicting microbubble formation and heat transfer in the ultrasonic treatment of soybean oil was assessed in order to optimize the UAB process. The fluctuation frequency and wave speed showed opposite effects on system response to the imposed pressure pulse. As the bubble radius shrinks to zero (after bubble explosion), its internal pressure increases, showing a maximum pressure of 136, 180 and 188 kPa for fluid temperatures of 35, 50 and 65 °C, respectively. On the other hand, as the pressure applied was increased from …
引用总数
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