Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer.

Susceptibility of airborne ultrasonic power to augment heat and mass transfer during hot air dehydration of peppermint leaves was investigated in the present study. To predict the moisture removal curves, a unique non-equilibrium mathematical model was developed. For the samples dried at temperatures of 40‒70 °C and the power intensities of 0‒104 kW m-3, the diffusion of moisture inside the leaves and coefficients for of mass and heat transfer varied from 0.601 × 10-4 to 5.937 × 10-4 s-1, 4.693 × 10-4 to 7.975 × 10-4 m s-1 and 49.2 to 78.1 W m-2 K-1, respectively. In general, at the process temperatures up to 60 °C, all the studied transfer parameters were augmented in the presence of ultrasonic power.

A Driving Power Supply for Piezoelectric Transducers Based on an Improved LC Matching Network.

In the ultrasonic welding system, the ultrasonic power supply drives the piezoelectric transducer to work in the resonant state to realize the conversion of electrical energy into mechanical energy. In order to obtain stable ultrasonic energy and ensure welding quality, this paper designs a driving power supply based on an improved LC matching network with two functions, frequency tracking and power regulation. First, in order to analyze the dynamic branch of the piezoelectric transducer, we propose an improved LC matching network, in which three voltage RMS values are used to analyze the dynamic branch and discriminate the series resonant frequency. Further, the driving power system is designed using the three RMS voltage values as feedback. A fuzzy control method is used for frequency tracking. The double closed-loop control method of the power outer loop and the current inner loop is used for power regulation. Through MATLAB software simulation and experimental testing, it is verified that the power supply can effectively track the series resonant frequency and control the power while being continuously adjustable. This study has promising applications in ultrasonic welding technology with complex loads.

An RF-Ultrasound Relay for Adaptive Wireless Powering Across Tissue Interfaces.

Single modality wireless power transfer has limited depth for mm-sized implants across air / tissue or skull / tissue interfaces because they either suffer from high loss in tissue (RF, Optical) or high reflection at the medium interface (Ultrasound (US)). This paper proposes an RF-US relay chip at the media interface avoiding the reflection at the boundary, and enabling efficient wireless powering to mm-sized deep implants across multiple media. The relay chip rectifies the incoming RF power through an 85.5% efficient RF inductive link (across air) using a multi-output regulating rectifier (MORR) with 81% power conversion efficiency (PCE) at 186 mW load, and transmits ultrasound using adiabatic power amplifiers (PAs) to the implant in order to minimize cascaded power loss. To adapt the US focus to implant movement or placement, beamforming was implemented using 6 channels of US PAs with 2-bit phase control (0, 90, 180, and 270°) and 3 different amplitudes (6-29, 4.5, and 1.8 V) from the MORR. The adiabatic PA contributes a 30-40% increase in efficiency over class-D and beamforming increases the efficiency by 251% at 2.5 cm over fixed focusing. The proof-of-concept powering system for a retinal implant, from an external PA on a pair of glasses to a hydrophone with 1.2 cm (air) + 2.9 cm (agar eyeball phantom in mineral oil) separation distance, had a power delivered to the load (PDL) of 946 µW. The 2.3 × 2 mm2 relay chip was fabricated in a 180 nm high-voltage (HV) BCD process.

Suppression Technique of HeLa Cell Proliferation Using Ultrasonic Power Amplifiers Integrated with a Series-Diode Linearizer.

A series-diode linearizer scheme is developed, which can possibly generate higher voltage signals. To verify our proposed concept, ultrasonic power amplifiers with and without the linearizer were tested for HeLa cells proliferation in vitro. In general, ultrasonic stimulus initiates the process of cavitation which can cause cell lysis and disruption of cell attachment. The cavitation can also induce formation of free radicals so that a rigid membrane of malignant cancer cells have increased sensitivity to ultrasonic stimulus. The cell density of the control group increased up to almost 100% on Day 3. However, cell densities of the experimental group when using an isolated ultrasonic power amplifier, and ultrasonic power amplifiers integrated with the linearizer at 1 V and 5 V DC (direct current) bias could be suppressed more than that when using an ultrasonic power amplifier (90.7 ± 1.2%, 75.8 ± 3.5%, and 68.1 ± 1.1%, respectively). Additionally, the proliferation suppressing ratios of each experimental group confirmed that the cell density decrements of the experimental groups exhibited statistical significance compared to the control group (ultrasonic power amplifier = 8.87%, ultrasonic power amplifier with 1 V biased linearizer = 23.87%, and ultrasonic power amplifier with 5 V biased linearizer = 31.56%).

The effect of ultrasonic power on the physicochemical properties and antioxidant activities of frosted figs pectin.

Ultrasound has been widely used in industry due to its high energy and efficiency. This study optimized the ultrasonic-assisted extraction (UAE) process of frosted figs pectin (FFP) using response surface methodology (RSM), and further investigated the effect of ultrasonic power on the structural characteristics and antioxidant activities of FFPs. The UAE method of FFP through RSM was optimized, and the optimal extraction process conditions, particle size of 100 mesh, pH value of 1.95, liquid-solid ratio of 47:1 (mL/g), extraction temperature of 50 °C and extraction time of 65 min, were obtained. The extraction rate of FFP under this condition was 37.97 ± 2.56 %. Then, the four FFPs modified by ultrasound were obtained by changing the ultrasonic power. Research had found that ultrasonic power had little effect on the monosaccharide composition, Zeta potential, as well as the thermal stability and appearance structure of the four FFPs. However, ultrasonic power had a significant impact on other properties of FFP: as the ultrasonic power increased, the DM% and particle size decreased continuously, while the total carbohydrate content increased. Meanwhile, ultrasonic power also had a significant impact on antioxidant activities of FFPs. From the research results, it could be seen that different ultrasonic power had certain changes in its spatial structure and properties, and the structural changes also affected the biological activity of FFP. The study of the effects of ultrasonic power on the physicochemical properties and biological activity of FFP lays the foundation for the development and application of FFP in food additives and natural drug carriers.

Effect of ultrasound-pretreated starch on the formation, structure and digestibility of starch ternary complexes from lauric acid and ß-lactoglobulin.

Starch, lipids, and proteins are key macronutrients in starchy foods. Their interactions during processing can form starch-lipid-protein ternary complexes, significantly affecting food quality. Ultrasonic treatment, as a common processing method, is expected to regulate the quality of starchy foods by influencing the formation of ternary complexes. This study aimed to understand the effect of ultrasonic pretreatment on the formation of starch-lipid-protein ternary complexes using various types of starches. Wheat starch (WS), maize starch (MS), and potato starch (PS) were gelatinized and treated with ultrasound at various power densities (0-40 W/L) to form complexes with lauric acid (LA) and ß-lactoglobulin (ßLG), respectively. Ultrasound increased the amylose content of gelatinized WS, MS, and PS and shifted their chain length distribution towards the short chains. Results from Fourier transform infrared spectroscopy, laser confocal micro-Raman, X-ray diffraction, and differential scanning calorimetry showed that the largest amount of WS-LA-ßLG complexes was formed at the ultrasonic power density of 10 W/L, and MS-LA-ßLG and PS-LA-ßLG complexes at 20 W/L. Additionally, ultrasound enhanced the content of resistant starch (RS) in the starch-LA-ßLG complexes. The RS content increased from 14.12 % to 18.31 % for WS-LA-ßLG, and from 19.18 % and 20.69 % to 27.60 % and 28.63 % for MS-LA-ßLG and PS-LA-ßLG complexes, respectively. This study presents an approach for facilitating the formation of ternary complexes, contributing to the development of low-GI functional foods.

Effect of ultrasonic power on delivery of quercetin in emulsions stabilized using octenyl succinic anhydride (OSA) modified broken japonica rice starch.

In this study, emulsions stabilized by octenyl succinic anhydride-modified broken japonica rice starch (OSA-BJRS) were prepared at different ultrasonic power intensities for the delivery, controlled release, and improved bioavailability of quercetin. The OSA-BJRS emulsions ultrasonicated at 400 W exhibited the highest encapsulation efficiency (89.37 %) and loading efficiency (58.34 %) of quercetin, the smallest volume-average droplet diameter (0.51 µm) and polydispersity index (0.19), the highest absolute value of the ζ-potential (26.73 mV), and the highest apparent viscosity and viscoelasticity. The oxidation stability, storage stability, thermal stability, and salt ion stability of the emulsions were also notably improved by the ultrasonication treatment. In addition, the results of the simulated in vitro digestion demonstrated that the ultrasonicated OSA-BJRS emulsions had an enhanced quercetin delivery performance and could stably transport quercetin to the small intestine for digestion. The OSA-BJRS emulsion ultrasonicated at 400 W exhibited the highest cumulative release rate (95.91 %) and the highest bioavailability (30.48 %) of quercetin. This suggests that OSA-BJRS emulsions prepared by ultrasonication can be considered effective delivery systems for hydrophobic functional components.

Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea).

This study investigated the impact of multi-frequency ultrasound-assisted (20/28/40 kHz) thawing (MUAT) at different power levels (195, 220, 245, and 270 W, respectively) on the flesh quality and protein stability of large yellow croakers. Compared with flowing water thawing (FWT) and the other MUAT sample, flesh quality results indicated that the MUAT-220 W significantly reduced (p < 0.05) thawing loss, total volatile base nitrogen (TVB-N), total free amino acids (FAAs) and thiobarbituric acid reactive substances (TBARS). Low-field nuclear magnetic resonance (LF-NMR) spectroscopy indicated that MUAT-220 W samples had higher immobilized water content and lower free water content. In addition, the MUAT-220 W sample contained higher sulfhydryl and lower carbonyl contents compared to the FWT sample. Secondary and tertiary structural results of myofibrillar proteins (MPs) showed that MUAT-220 W significantly reduced thawing damage to MPs. Therefore, MUAT-220 W improved the quality and protein stability of the large yellow croaker during the defrosting process.

Sonochemical formation of peroxynitrite in water: Impact of ultrasonic frequency and power.

There is a lack of literature on peroxynitrite formation due to sonolysis of aerated water. In this work, the impact of sonication parameters, frequency and power, on ultrasonic peroxynitrite production in aerated alkaline water was investigated. Peroxynitrite formation was clearly established with undeniable evidence at all the tested frequencies in the range of 516-1140 kHz with a typical G-value (energy-specific yield) of 0.777 × 10-10, 0.627 × 10-10, 0.425 × 10-10 and 0.194 × 10-10 mol/J at 516, 558, 860 and 1140 kHz, respectively. The ultrasonication frequency has a direct impact on the sonochemical peroxynitrite production. Increasing the ultrasonication frequency in the interval 321-1140 kHz reduces peroxynitrite formation. The most practical sonochemistry dosimetries, including hydrogen peroxide production, triiodide dosimetry, Fricke dosimetry, and 4-nitrocatechol formation, were compared with the sonochemical efficiency of the reactors used to produce peroxynitrite. The G-value, energy specific yield, for the tested dosimetries was higher than that for peroxynitrite formation, regardless of frequency. For all chemical dosimetries investigated, the same trend of frequency dependence was found as for peroxynitrite generation. The influence of ultrasonication power on peroxynitrite formation by sonication at diverse frequencies in the interval 585-1140 kHz was studied. No peroxynitrite was formed at lower acoustic power levels, regardless of frequency. As the frequency increases, more power is required for peroxynitrite formation. The production of peroxynitrite increased as the acoustic power increased, despite the frequency of ultrasonic waves. Ultrasonic power is a key factor in the production of peroxynitrite by sonolysis. Since peroxynitrite is uniformly distributed in the bulk solution, peroxynitrite-sensitive solutes can be transformed both in the bulk of the solution and in the surfacial region (shell) of the cavitation bubble. The formation of peroxynitrite should be taken into account in sonochemistry, especially at higher pH values. Ultrasonic peroxynitrite formation in alkaline solution (pH 12) can be considered as a kind of chemical dosimetry in sonochemistry.

Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics.

In this study, oil bodies (OBs) loaded with curcumin (Cur) were successfully prepared via an ultrasonic and pH-driven method. Ultrasonic treatment significantly improved the encapsulation efficiency (EE) and loading capacity (LC) of Cur, producing OB particles with small size, uniform distribution, and high ζ-potential absolute values. When the ultrasonic power was 200 W, the EE, LC, and ζ-potential absolute value were the greatest (88.27 %, 0.044 %, and -25.71 mV, respectively), and the OBs possessed the highest yellowness, representing the best treatment result. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results was also intuitionally shown that. Moreover, circular dichroism (CD) proved that ultrasonic treatment could unfold the surface protein structure, further enhancing the stability. Therefore, the cream index (CI), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) were the lowest when the ultrasonic power was 200 W. In this case, the Cur loaded in OBs was well protected against hostile conditions, evidenced by the highest Cur retention rate and the lowest degradation rate constant. Finally, the in vitro gastrointestinal digestion simulation results showed that the ultrasonic treatment effectively increased the release of FFA, bioaccessibility, and stability of Cur, especially when the ultrasonic power was 200 W. This research offers a new OB-based delivery system to stabilize, deliver, and protect Cur for food processing.

Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion.

Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W1/O/W2 double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods.

Effects of Process Parameters on Bond Properties of Ag-2.35Au-0.7Pd-0.2Pt-0.1Cu Alloy Wire.

Bond properties were performed on Ag-2.35Au-0.7Pd-0.2Pt-0.1Cu alloy wire with a diameter of 25 µm under different process parameters. The effects of electrical flaming off (EFO) current and EFO time on the deformability of the free air ball (FAB) were investigated using scanning electron microscopy (SEM), as well as the effects of ultrasonic power and bonding force on the bond characteristic. The experimental results show that FAB grows from a preheated tip to a small ball, a regular ball, and finally to a golf ball with increasing either the EFO current or the EFO time, and the FAB presents an optimal shape at 25 mA and 650 µs. Moreover, a nonlinear relationship between FAB diameter and EFO time is obtained at an EFO current of 25 mA, which could be expressed by a cubic equation. Further, at a constant bonding force, as the ultrasonic power increased, the mashed ball diameter grew larger and larger, the capillary hole imprint became more and more obvious, and the tail width also increased, and vice versa. The optimal ultrasonic power and bonding force are 70 mW and 45 gf for ball bonding and 90 mW and 75 gf for wedge bonding, respectively. Finally, for all the bonded wire samples prepared under optimal process parameters, no ball and wedge bond lifts happened after the destructive pull test, and full intermetallic compound coverage with perfect morphology occurred on the bond pad after the ball shear test, which meant that the bonded wire samples had high bond strength and hence improved the reliability of microelectronic products. It provided technical support for the reliability research of Pt-containing Ag-based bonding alloy wires.

Quantitation and evaluation of NO2-, NO3-, and H2O2 in the sonolysis of aqueous NaOH solution under air and air-Ar mixture: Effects of solution temperature, ultrasonic power, and ratio of gas mixture.

When an aqueous solution containing dissolved air is sonicated, H2O2, HNO2, and HNO3 are formed. This is a result of the formation of active bubbles with extremely high-temperature and high-pressure. The yields of H2O2, NO2-, and NO3- are representative indexes for understanding the chemical effects of ultrasonic cavitation in water. However, these yields often vary under the acidic conditions caused by sonication. In this study, we measured the yields of H2O2, NO2-, and NO3- in the presence of NaOH, which suppresses the reaction between NO2- and H2O2 and prevents the formation of NO3- in a bulk solution. Therefore, the yields obtained should correspond to the actual yields just after bubble collapse, directly reflecting the chemical effects of the active bubbles themselves. It was confirmed that the yields of NO2- and NO3- decreased, while the ratio of [NO3-] to [NO2-] ([NO3-]/[NO2-] ratio) increased with increasing solution temperature, suggesting that the temperature and pressure in collapsing bubbles decreased with an increase in the solution temperature. Ultrasonic power clearly affected the yields of NO2- and NO3-, but it did not affect the [NO3-]/[NO2-] ratio, suggesting that 1) the quality of the active bubbles did not change largely with increasing ultrasonic power, and 2) the quantity related to the number and/or size of active bubbles increased with increasing ultrasonic power up to a certain power. Additionally, the effects of the ratio of air to Ar on the yields of NO2-, NO3-, and H2O2 were investigated. These yields could be affected not only by the bubble temperature but also by the concentration of reactants and intermediates inside the collapsing bubbles. The chemical reactions are quite complex, but these yields could be valuable analytical tools for understanding the quantity and quality of active bubbles.

Frequency and power dependence of ultrasonic degassing.

We investigated the time variation of ultrasonic degassing for air-saturated water and degassed water with a sample volume of 100 mL at frequencies of 22, 43, 129, 209, 305, 400, 514, 1018, and 1960 kHz and ultrasonic power of 15 W. Ultrasonic degassing was evaluated by dissolved oxygen concentration. Ultrasonic degassing was also investigated at a frequency of 1018 kHz and ultrasonic powers of 5, 10, 15, and 20 W. The dissolved oxygen concentration varied with the ultrasonic irradiation time and became constant after prolonged ultrasonic irradiation. The constant dissolved oxygen concentration value depended on the frequency and ultrasonic power but not the initial dissolved oxygen concentration. The degassing rate at 101.3 kPa was higher in the frequency range of 200 kHz to 1 MHz. The frequency dependence of the degassing rate was almost the same as that of the sonochemical efficiency obtained by the potassium iodide (KI) method. Ultrasonic degassing in the frequency range of 22-1960 kHz was also investigated under reduced pressure of 5 kPa. Degassing was accelerated when ultrasonic irradiation was applied under reduced pressure. However, under a reduced pressure of 5 kPa, the lower the frequencies, the higher is the degassing rate. The sonochemical reaction rate was examined by the KI method for varying dissolved air concentrations before ultrasonic irradiation. Cavitation did not occur when the initial dissolved oxygen concentration was less than 2 mg·L-1. Therefore, the lower limit of ultrasonic degassing under 101.3 kPa equals 2 mg·L-1 dissolved oxygen concentration. A model equation for the time variation of dissolved oxygen concentration due to ultrasonic irradiation was developed, and the degassing mechanism was discussed.

A novel ultrasound-assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder.

Schisandra chinensis (S. chinensis) extract powder is an important intermediate for the preparation of many prepared medicines and health products. The physicochemical properties of S. chinensis extract powder have been found to vary tremendously and this has been attributed to the long drying time in the traditional drying method. In this study, S. chinensis specimens were authenticated as the dry fruit of S. chinensis (Turcz.) Baill. S. chinensis were extracted twice with 8 L kg-1 (liquid to solid ratio) distilled water. The extracts were mixed and concentrated under reduced pressure to 1.24 g cm-3. Ultrasound-assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency in drying S. chinensis extract powder and produce a higher quality product. The effects of drying temperature (70, 80, 90°C), ultrasonic power (40, 120, 200 W), and ultrasonic application time (4, 12, 20 min every 20 min) on the kinetics and quality of S. chinensis extract were investigated and compared with the conventional vacuum drying (CVD). It was shown that, with the increase in drying temperature, ultrasonic power, and time of UAVD, the drying time for S. chinensis extract to reach the equilibrium moisture decreased. The drying time was reduced by more than 25% when utilizing UAVD compared to the CVD method. The effective moisture diffusivity (D eff) values for CVD and UAVD were 3.48 × 10-9 m2·s-1 and 7.41 × 10-9 m2 s-1, respectively, at the drying temperature of 80°C, indicating an increase of 112.93%. It was also found that a Weibull distribution model was suitable for predicting the moisture content of S. chinensis extract (R 2 > 0.95). Furthermore, the content of Schisandrol A in the extracts obtained from UAVD was 12.79% higher than that obtained using CVD at 90°C. This demonstrates that UAVD is an efficient drying technique for S. chinensis extract.

Frequency and power dependence of the sonochemical reaction.

The dependence of the sonochemical reaction on ultrasonic intensity was studied over a wide frequency range of 22-1960 kHz and sample volume range of 25-200 mL. The effect of a stainless steel reflector set on the water surface was also considered. Experiments were carried out by direct ultrasonic irradiation of a sample in a vessel. The potassium iodide (KI) method was used to evaluate the sonochemical reaction in terms of efficiency and reaction rate, and calorimetry was used to determine ultrasonic power. A quenching phenomenon, where the reaction rate decreased despite an increasing ultrasonic power, was observed at all frequencies and sample volumes, which indicated the existence of a maximum reaction rate. The maximum reaction rate increased with the frequency, except at 1960 kHz, and with the sample volume. The ultrasonic power at which quenching occurred increased with the frequency and sample volume. Sudden quenching occurred without the reflector, whereas gradual quenching occurred with the reflector. Based on the results, ultrasonic power density (i.e., ultrasonic power divided by the sample volume) can be used to estimate the ultrasonic power at which quenching occurs for various sample volumes.

Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying process.

The aim of this study was to study the strengthening effect of ultrasonic vacuum technique on the drying kinetics, moisture distribution, and microstructure of honey using low-field nuclear magnetic resonance and scanning electron microscopy. Results showed that ultrasonic vacuum drying technique could substantially shorten the drying time from 600 to 60 min, compared with vacuum drying. The sonochemical effects of ultrasonic vacuum drying were enhanced with the increased ultrasonic power and were more obvious in the initial stage of drying. This finding is consistent with the effective water diffusion coefficient results. The non-linear fitting analysis of experimental data on seven kinds of thin-layer drying mathematical models showed that logarithmic model is more suitable for describing the law of moisture change in honey during ultrasonic vacuum drying than the other models because of its higher regression coefficient value (≥0.99) and smaller reduced chi-square and root mean square error values (≤0.01). In addition, low-field nuclear magnetic resonance results showed that the increase in ultrasonic power accelerated the migration of bound water to immobilized water in honey samples. Scanning electron microscopy results showed that the porous structure formed by increasing the ultrasonic power is also conducive to the rapid migration and drying of moisture. In conclusion, ultrasonic vacuum drying technique is an effective and safe way for drying viscous materials compared with vacuum drying technique.

Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein.

Clanis Bilineata Tingtauica Mell Protein (CBTMP) is a naturally high-quality insect protein resource, while its poor emulsification has limited its application in food industry. In order to change the present situation, in this research, the ultrasonic pretreatment (0 W, 200 W, 400 W, 600 W, and 800 W) method was used to improve the emulsification properties of CBTMP. Results indicated that ultrasound treatment especially at 400 W could significantly change the particle sizes, further increase the content of sulfhydryl group and surface hydrophobicity. The emulsification properties of emulsions were enhanced (from 4.16 ± 1.07 m2/g to 27.62 ± 2.20 m2/g) by sonicated CBTMP solution. Moreover, the physical stability of the emulsions to salt stress and centrifugation treatment was also promoted. Additionally, rheology revealed that a stronger network was formed at 400 W and all samples exhibited frequency-dependent and amplitude-dependent properties. The experiment demonstrated that ultrasound pretreatment was an effective means to improve the emulsification properties of CBTMP and it could provide a promising perspective for the application of CBTMP in food industry.

Performance Enhancement of an Ultrasonic Power Transfer System Through a Tightly Coupled Solid Media Using a KLM Model.

Contactless ultrasonic power transmission (UPT) through a metal barrier has become an exciting field of research, as metal barriers prevent the use of electromagnetic wireless power transfer due to Faraday shielding effects. In this paper, we demonstrate power transfer through a metal wall with the use of ultrasonic waves generated from a piezoelectric transducer. Accurate characterization and modeling of the transducer and investigation of the influence of the acoustic properties of the transmitting medium are instrumental for the performance prediction and optimal design of an ultrasonic power link. In this work, we applied the KLM model for the emitting and receiving transducers, with respect to the transmitting medium and model for both the emission and reception function. A practical UPT system was built by mechanically coupling and co-axially aligning two composite transducers on opposite sides of a transmitting medium wall. The optimal transmission performance of the ultrasonic power link through thickness-stretch vibrations of the wall together with two piezoelectric transducers working in TE mode was determined. Eventually, the operating frequency and ohmic loading condition for maximum power transmission were obtained for two different media, aluminium and polyoxymethylene (POM), with contrasting specific acoustic impedances. The results showed that the measured optimal electric loads and operating frequency for maximum power transfer agreed well with the theoretical predictions.

Coating pretreatment of banana slices using carboxymethyl cellulose in an ultrasonic system before convective drying.

Drying is one of the oldest methods of food preservation. However, this method requires careful promotion and maintenance of the quality of the dried products. In this paper, Carboxymethyl cellulose (CMC) coating and sonication pretreatments were employed as a new approach to improve the efficiency of convective drying and produce dried banana slices with acceptable quality in a short period. To achieve these goals, the effects of ultrasonic power (at three levels of 0, 500, and 1000 W) and sample to CMC coating solution ratio (with three levels of 1:2, 1:3, and 1:4), as well as the mutual effect of these two independent variables, were evaluated. The results showed that increasing the ultrasonic power from 0 to 1000 W decreased the drying time (P ≤ 0.001), energy consumptions of the convective drier (P ≤ 0.001), total energy consumption (P ≤ 0.001), shrinkage (P ≤ 0.001), apparent density (P ≤ 0.001), shear stress (P ≤ 0.001), and the total color change (P ≤ 0.001); it also increased energy consumptions of the ultrasonic system (P ≤ 0.001), porosity (P ≤ 0.001), and TPC (P ≤ 0.001) of the dried banana slices significantly. Moreover, changing the sample to coating solution ratio from 1:2 to 1:4 reduced the shrinkage (P ≤ 0.001), apparent density (P ≤ 0.001), shear stress (P ≤ 0.001), and total color change (P ≤ 0.01); this also led to remarkable increase in the porosity (P ≤ 0.001) and TPC (P ≤ 0.05) of the dried samples. With respect to the cross-sectional scanning electron microscopy (SEM) images of the dried banana slices, it was found that the CMC coating pretreatment in an ultrasonic system, especially with an ultrasonic power of 1000 W and a sample to coating solution ratio of 1:4, enhanced the porosity of the dried banana slices. Overall, the combined application of ultrasonication and Carboxymethyl cellulose coating pretreatments could be considered as an effective approach to improve the quality of the dried products through convective drying.