Study of ultrasonic cavitation during extraction of the peanut oil at varying frequencies |
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| Institution: | 1. School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, China;2. Faculty of Agriculture, University of Zalingei, P.O. Box: 06, Zalingei, Sudan;3. Department of Mathematics and Statistics, Mississippi State University, Starkville, MS 39762, USA;1. Departamento de Ciências Agronômicas, Universidade Estadual de Maringá (UEM), Estrada da Paca s/n, Umuarama, PR 87500-000, Brazil;2. Departamento de Tecnologia, Universidade Estadual de Maringá (UEM), Avenida Ângelo Moreira da Fonseca 180, Umuarama, PR 87506-370, Brazil;3. Programa de Mestrado em Tecnologias Limpas e Programa de Mestrado em Promoção da Saúde, Centro Universitário de Maringá, Av. Guedner 1610, Maringa, PR 87050-900, Brazil;4. Departamento de Bioquímica, Universidade Estadual de Maringá (UEM), Avenida Colombo 5790, Maringa, PR 87020-900, Brazil;1. Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, 84000 Avignon, France;2. Terres Inovia, Technical institute for oilseed crops, grain legumes and industrial hemp, 11 rue Monge, 33600 Pessac, France;3. CREOL, 11 rue Monge, 33600 Pessac, France;4. SAIPOL, boulevard Maritime, 76530 Grand-Couronne, France;1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran;2. Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran;1. School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China;2. School of Mechanical and Power Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, 200240 Shanghai, China;1. CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia;2. University of Mannheim, Paul-Wittsack-Strasse 10, 68163 Mannheim, Germany;3. Wageningen University, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands;4. Boundary Bend Ltd, 151 Broderick Road, Lara, Australia;5. Dip.to di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, Turin I-10125, Italy |
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| Abstract: | The ultrasonic extraction of oils is a typical physical processing technology. The extraction process was monitored from the standpoint of the oil quality and efficiency of oil extraction. In this study, the ultrasonic cavitation fields were measured by polyvinylidene fluoride (PVDF) sensor. Waveform of ultrasonic cavitation fields was gained and analyzed. The extraction yield and oxidation properties were compared. The relationship between the fields and cavitation oxidation was established. Numerical calculation of oscillation cycle was done for the cavitation bubbles. Results showed that the resonance frequency, fr, of the oil extraction was 40 kHz. At fr, the voltage amplitude was the highest; the time was the shortest as reaching the amplitude of the waveform. Accordingly, the cavitation effect worked most rapidly, resulting in the strongest cavitation intensity. The extraction yield and oxidation properties were closely related to the cavitation effect. It controlled the cavitation oxidation effectively from the viewpoint of chemical and physical aspects. |
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| Keywords: | Ultrasonic cavitation Oil extraction Monitoring Oxidation property Cavitation bubble |
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