The sonochemical impact on food emulsions

At present, the ultrasonic cavitation effect on food emulsions is widely used as a main manufacturing method in order to improve the quality of finished products, improve its organoleptic characteristics, and increase economic performance. To identify the optimal modes of ultrasonic emulsification the paper proposes a model for the decay of an emulsion droplet in a cavitation acoustic field, which allows determining dependence of the diameter of emulsion droplets on the time and degree of impact. The developed models make it possible for the first time to carry out comprehensive research on specifying the dependence of the diameter of emulsion droplets on time at a given maximum radius of cavitation bubbles and physical properties of liquid phases in the emulsion. The comprehensive theoretical and practical studies on the influence of shapes and positions of absolutely fixed boundaries on the propagation of vibrations in a cavitating liquid medium (food emulsion) have been conducted for the first time. The studies on the reliance of a decomposition rate of emulsion droplets (using the example of a model water-oil emulsion) on the time and intensity of ultrasonic treatment are carried out to validate the adequacy of the obtained theoretical models. Based on the results of calculations, it’s revealed that the experiment results and the results obtained using the developed mathematical model, are adequate. On the basis of the theoretical data the authors present a draft of an industrial device of flow acoustic cavitation for the impact on food emulsions, which differs from analogues in the fact that it has a cylindrical wave through solid walls of the pipe to pass the treated liquid.