Utrasonic topic: "mass transfer"
Mass transfer is the net movement of mass from one location, usually meaning stream, phase, fraction or component, to another. Mass transfer occurs in many processes, such as solid-liquid and liquid-liquid extraction, catalysis, precipitation, dehydration and many other chemical and biological reactions. Naturally occurring mass transfer can be often very slow and time-consuming, so that mass transfer intensification by mechanical means is applied to accelerate reactions and processes. Efficiency of mass transfer is dependant on the effects on external or internal mass transfer resistance. External mass transfer improvement can be achieved by decreasing the boundary layer thickness. Internal mass transfer improvements are caused by sonication, where ultrasonic waves cause changing pressure fields and micro-mixing within the product.
Power ultrasound is an effective method to create shear forces, turbulences and micro-mixing in liquids and slurries. Acoustic cavitation is used to induce and accelerate chemical reactions due to improved mass transfer between reactants, to break cells and extract intracellular material improving the release of extracts by improving the mass transfer between cell interior and solvent, to improve diffusion coefficients and decrease the boundary layer of diffusion for dewatering and drying processes and many more applications.
Learn more about ultrasonic process intensification due to increased mass transfer!
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Ultrasonic extraction enhances the yield of extracted sucrose from sugar beet cossettes and reduces the extraction process duration significantly. Sonication is a simple and safe technique, which can be easily combined with the current counter-current flow extraction technology in…https://www.hielscher.com/ultrasonic-extraction-of-sugar-from-sugar-beet-cossettes.htm
Polyethylene terephthalate (PET) is a huge waste source coming mostly from used water and beverage bottles. Until recently, recycling of PET resulted in low quality plastics. A new mutant enzyme promises the degradation of PET into pristine raw material,…https://www.hielscher.com/ultrasonically-promoted-enzymatic-plastic-recycling.htm
Ultrasonic aromatisation and flavouring of edible oils is based on the ultrasonic extraction of flavour compounds from botanicals such as herbs, spices, fruits etc. Sonication is a process intensifying method, which releases bioactive components into the oil. As a…https://www.hielscher.com/maceration-and-aromatisation-by-sonication.htm
Jellyfish collagen is a high-quality collagen, which is unique but exhibits similar properties to type I, II, III and type V collagen. Ultrasonic extraction is a purely mechanical technique, that increases yield, accelerates the process and produces high molecular…https://www.hielscher.com/ultrasonic-collagen-extraction-from-jellyfish.htm
Capsaicin is the main flavour and spice compound in hot peppers, also known as chilies. To produce high-quality capsaicin as aromatic flavour and medicinal ingredient, an efficient, yet mild extraction technique is required to prevent degradation. Ultrasonic extraction is…https://www.hielscher.com/ultrasonic-capsaicin-extraction-from-hot-chili-peppers.htm
Astaxanthin is a highly potent antioxidant used in pharmaceuticals and nutritional supplements. In order to produce high-quality astaxanthin from natural sources such as algae, a high-performance extraction technique is required. Ultrasonic extraction is a mechanical treatment, which gives high…https://www.hielscher.com/ultrasonic-astaxanthin-extraction-for-higher-yields-and-superior-quality.htm
Vanilla extract is a flavour solution extracted from vanilla pods in a solution of ethanol and water. To produce high-quality vanillin as aroma, flavour and fragrance component, an efficient, yet mild extraction technique is required to prevent decomposition. Ultrasonic…https://www.hielscher.com/ultrasonic-vanilla-extraction-a-non-thermal-method.htm
Quercetin is a plant compound of the group of polyphenols, which is known for manifold health beenfits. To produce high-quality quercetin for food additives and supplements, an efficient, yet mild extraction technique is required to prevent decomposition. Ultrasonic extraction…https://www.hielscher.com/ultrasonic-quercetin-extraction.htm
Monk fruit (S. grosvenorii) extract and particularly its compound mogroside V is used as a natural non-caloric sweetener. Mogrosides. Ultrasonic extraction is a simple, rapid, reproducible, and reliable extraction method successfully applied to produce natural non-caloric sweetener from monk…https://www.hielscher.com/ultrasonic-cold-water-extraction-of-mogrosides-from-monk-fruit.htm
A fat-washed spirit is an alcoholic beverage infused with oil or fat. High-power ultrasound waves produce very fine emulsions and increase thereby the mass transfer between the two phases. By ultrasonic fat washing, the spirit is infused with the…https://www.hielscher.com/how-to-ultrasonically-fat-wash-spirits.htm
Three-phase partitioning (TPP) is a technique to extract, separate and purify components, e.g lipids, enzymes, polysaccharides and other biomolecules, from biological material. The ultrasonically assisted three-phase partitioning excels the conventional TPP by higher yield, improved purity and exceptional speed.…https://www.hielscher.com/ultrasonically-enhanced-three-phase-partitioning.htm
Herbs and spices contain bioactive compounds, which are used as remedies in Ayurveda practices. Ultrasonics is a superior extraction technique to produce high-quality extracts. The advantages of ultrasonic extraction are very high yields, rapid extraction and undamaged bioactive compounds.…https://www.hielscher.com/ultrasonic-extraction-of-ayurvedic-herbs.htm