Evaluation of process parameters of ultrasonic treatment of bacterial suspensions in a pilot scale water disinfection system

In this study, several process parameters that may contribute to the efficiency of ultrasound disinfection are examined on a pilot scale water disinfection system that mimics realistic circumstances as encountered in an industrial environment. The main parameters of sonication are: (i) power; (ii) duration of treatment; (iii) volume of the treated sample. The specific energy (E_s) is an indicator of the intensity of the ultrasound treatment because it incorporates the transferred power, the duration of sonication and the treated volume. In this study, the importance of this parameter for the disinfection efficiency was assessed through changes in volume of treated water, water flow rate and electrical power of the ultrasonic reactor. In addition, the influences of the initial bacterial concentration on the disinfection efficiency were examined. The disinfection efficiency of the ultrasonic technique was scored on a homogenous and on a mixed bacterial culture suspended in water with two different types of ultrasonic reactors (Telsonic and Bandelin). This study demonstrates that specific energy, treatment time of water with ultrasound and number of passages through the ultrasonic reactor are crucial influential parameters of ultrasonic disinfection of contaminated water in a pilot scale water disinfection system. The promising results obtained in this study on a pilot scale water disinfection system indicate the possible application of ultrasound technology to reduce bacterial contamination in recirculating process water to an acceptable low level. However, the energy demand of the ultrasound equipment is rather high and therefore it may be advantageous to apply ultrasound in combination with another treatment.     

Insights into the scalability of magnetostrictive ultrasound technology for water treatment applications

To date, the successful application of large scale ultrasound in water treatment has been a challenge. Magnetostrictive ultrasound technologies for constructing a large-scale water treatment system are proposed in this study. Comprehensive energy evaluation of the proposed system was conducted. The effects of chosen waveform, scalability and reactor design on the performance of the system were explored using chemical dosimetry. Of the fundamental waveforms tested; sine, triangle and square, the highest chemical yield resulted from the square wave source. Scaling up from the 0.5 L bench-scale system to the 15 L large-scale unit resulted in a gain of approximately 50% in sonochemical efficiency (SE) for the system. The use of a reactor tank with 45° inclined sides further increased SE of the system by 70%. The ability of the large scale system in removing contaminants from natural water samples was also investigated. The results revealed that the large-scale unit was capable of achieving a maximum removal of microbes and dissolved organic carbon (DOC) of 35% and 5.7% respectively at a power density approximately 3.9 W/L. The results of this study suggest that magnetostrictive ultrasound technology excited with square wave has the potential to be competitive in the water treatment industry.     

Impact of pulsed ultrasound on bacteria reduction of natural waters

There is a limited work on the use of pulsed ultrasound for water disinfection particularly the case of natural water. Hence, pulsed ultrasound disinfection of natural water was thoroughly investigated in this study along with continuous ultrasound as a standard for comparison. Total coliform measurements were applied to evaluate treatment efficiency. Factorial design of 2³ for the tested experimental factors such as power, treatment time and operational mode was applied. Two levels of power with 40% and 70% amplitudes, treatment time of 5 and 15 min and operational modes of continuous and pulsed with On to Off ratio (R) of 0.1:0.6 s were investigated. Results showed that increasing power and treatment time or both increases total coliform reduction, whereas switching from continuous to pulsed mode in combination with power and treatment time has negative effect on total coliform reduction. A regression model for predicting total coliform reduction under different operating conditions was developed and validated. Energy and cost analyses applying electrical and calorimetric powers were conducted to serve as selection guidelines for the choosing optimum parameters of ultrasound disinfection. The outcome of these analyses indicated that low power level, short treatment time, and high R ratios are the most effective operating parameters.     

Ultrasonically aided mineral processing technique for remediation of soil contaminated by heavy metals

In this study, power ultrasound was used as aiding method for the mineral processing technique, which have recently been developed for the remediation of soil contaminated by heavy metal containing bullets, their broken parts and alteration products. Power ultrasound was used to disperse the soil to remove metals and metal compounds from soil particle surfaces instead of attrition conditioning. The soil diluted with water was treated using 22 kHz ultrasound power of 100 W up to 500 W. The effect of different ultrasonic treatment time and pulsation of ultrasound were studied on the purity of sink and float fractions in heavy medium separation process, screen fractions, and mineral concentrates and tailings from flotation process. Ultrasound enhanced the remediation of soil fractions in all the studied cases. Optimisation of the ultrasonic power will be done in the continuation study.     

Ultrasound assisted method to increase soluble chemical oxygen demand (SCOD) of sewage sludge for digestion

The aim of this study was to clarify the possibilities to increase the amount of soluble chemical oxygen demand (SCOD) and methane production of sludge using ultrasound technologies with and without oxidising agents. The study was done using multivariate data analyses. The most important factors affected were discovered. Ultrasonically assisted disintegration increased clearly the amount of SCOD of sludge. Also more methane was produced from treated sludge in anaerobic batch assays compared to the sludge with no ultrasonic treatment. Multivariate data analysis showed that ultrasonic power, dry solid content of sludge (DS), sludge temperature and ultrasonic treatment time have the most significant effect on the disintegration. It was also observed that in the reactor studied energy efficiency with high ultrasound power together with short treatment time was higher than with low ultrasound power with long treatment time. When oxidising agents were used together with ultrasound no increase in SCOD was achieved compared the ultrasonic treatment alone and only a slight increase in total organic carbon of sludge was observed. However, no enhancement in methane production was observed when using oxidising agents together with ultrasound compared the ultrasonic treatment alone. Ultrasound propagation is an important factor in ultrasonic reactor scale up. Ultrasound efficiency rose linearly with input power in sludge at small distances from the transducer. Instead, ultrasound efficiency started even to decrease with input power at long distances from the transducer.     

Application of ultrasound technology in the drying of food products

This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.     

Scaling up continuous ultrasound-assisted extractor for plant extracts by using spinach leaves as a test material

The ultrasound-assisted extraction (UAE) process of chlorophylls (a, b) and carotenoids in aqueous ethanol solutions from spinach leaves was upscaled from a batch laboratory reactor to a continuous modular flow-cell of pilot scale. The extraction in the laboratory scale was organized in a loop reactor, where pulp was circulated between a stirred vessel and the ultrasound reactor. The pilot scale extraction was made in a novel continuous tubular flow-cell reactor. The analysis of the experimental data proved that the ultrasound application provided a better extraction yield. In the laboratory scale, the application of ultrasound (24 kHz and 2500 W/L) showed the 2.6-fold higher maximum extraction yield compared to non-sonicated conventional solvent extraction. In the pilot scale, the effect was less significant (1.9-fold), due to smaller ultrasound power density (25 kHz and 1500 W/L). The scale-up of the UAE was based on equal extraction yield at both scales. The scale-up revealed that 2.5-fold higher volume-specific ultrasound power is required in the pilot scale to reach the yield obtained in the laboratory scale reactor.     

Enhancement of convective drying by application of airborne ultrasound – A response surface approach

Drying is one of the oldest and most commonly used processes in the food manufacturing industry. The conventional way of drying is by forced convection at elevated temperatures. However, this process step often requires a very long treatment time, is highly energy consuming and detrimental to the product quality. Therefore, an investigation of whether the drying time and temperature can be reduced with the assistance of an airborne ultrasound intervention is of interest.Previous studies have shown that contact ultrasound can accelerate the drying process. It is assumed that mechanical vibrations, creating micro channels in the food matrix or keeping these channels from collapsing upon drying, are responsible for the faster water removal. In food samples, due to their natural origin, drying is also influenced by fluctuations in tissue structure, varying between different trials. For this reason, a model food system with thermo-physical properties and composition (water, cellulose, starch, fructose) similar to those of plant-based foods has been used in this study.The main objective was, therefore, to investigate the influence of airborne ultrasound conditions on the drying behaviour of the model food. The impact of airborne ultrasound at various power levels, drying temperature, relative humidity of the drying air, and the air speed was analysed. To examine possible interactions between these parameters, the experiments were designed with a Response Surface Method using Minitab 16 Statistical Software (Minitab Inc., State College, PA, USA). In addition, a first attempt at improving the process conditions and performance for better suitability and applicability in industrial scale processing was undertaken by non-continuous/intermittent sonication.     

Application of ultrasound as pretreatment for extraction of podophyllotoxin from rhizomes of Podophyllum peltatum

The effect of high-power ultrasound pretreatment on the extraction of podophyllotoxin from Podophyllum peltatum was investigated. Direct sonication by an ultrasound probe horn was applied at 24 kHz and a number of factors were investigated: particle size (0.18-0.6 mm), type of solvent (0-100% aqueous ethanol), ultrasonic treatment time (2-40 min), and power of ultrasound (0-100% power intensity, maximum power: 78 W). The optimal condition of ultrasound was achieved with 0.425-0.6 mm particle size, 10 min sonication time, 35 W ultrasound power, and water as the medium. There was no obvious degradation of podophyllotoxin with ultrasound under the applied conditions, and an improvement in extractability was observed. The SEM microscopic structure change of treated samples disclosed the effect of ultrasound on the tissue cells. The increased pore volume and surface area after ultrasonic treatment also confirmed the positive effect of ultrasound pretreatment on the extraction yield of podophyllotoxin from the plant cells.     

Effects of ultrasound treatment on the starch properties and oil absorption of potato chips

As a non-thermal processing method, the ultrasound treatment prior to the frying process has been demonstrated with great potential in reducing the oil absorption of fried food. This research aimed to evaluate the effect of ultrasound pretreatment on starch properties, water status, pore characteristics, and the oil absorption of potato slices. Ultrasound probe set with two power (360 W and 600 W) at the frequency of 20 kHz for 60 min was applied to perform the pretreatments. The results showed that ultrasound pretreatment led to the surface erosion of starch granules and higher power made the structure of starch disorganized. Moreover, the fraction of bound water and immobilized water were changed after ultrasonic pretreatment. Pores with the minor diameters (0.4–3 μm and 7–12 μm) were formed after ultrasound pretreatment. The penetrated surface oil (PSO) content, and structure oil (STO) content were reduced by 27.31% and 22.25% respectively with lower power ultrasound pretreatment. As the ultrasound power increased, the surface oil (SO) content and PSO content increased by 25.34% and 12.89% respectively, while STO content decreased by 38.05%. By using ultrasonic prior to frying, the quality of potato chips has been greatly improved.