Extraction of olive oil assisted by high-frequency ultrasound standing waves.

High-frequency ultrasound standing waves (megasonics) have been demonstrated to enhance oil separation in the palm oil process at an industrial level. This work investigated the application of megasonics in the olive oil process on laboratory and pilot scale levels. Sound pressure level and cavitational yield distribution were characterised with hydrophones and luminol to determine associated physical and sonochemical effects inside the reactor.

Ultrasound pressure distributions generated by high frequency transducers in large reactors.

The performance of an ultrasound reactor chamber relies on the sound pressure level achieved throughout the system. The active volume of a high frequency ultrasound chamber can be determined by the sound pressure penetration and distribution provided by the transducers. This work evaluated the sound pressure levels and uniformity achieved in water by selected commercial scale high frequency plate transducers without and with reflector plates.

Design parameters of stainless steel plates for maximizing high frequency ultrasound wave transmission.

This work validated, in a higher frequency range, the theoretical predictions made by Boyle around 1930, which state that the optimal transmission of sound pressure through a metal plate occurs when the plate thickness equals a multiple of half the wavelength of the sound wave. Several reactor design parameters influencing the transmission of high frequency ultrasonic waves through a stainless steel plate were examined. The transmission properties of steel plates of various thicknesses (1-7 mm) were studied for frequencies ranging from 400 kHz to 2 MHz and at different distances between plates and transducers.

Production of particulates from transducer erosion: implications on food safety.

The formation of metallic particulates from erosion was investigated by running a series of transducers at various frequencies in water. Two low frequency transducer sonotrodes were run for 7.5h at 18kHz and 20kHz.

Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies.

Recent research has shown that high frequency ultrasound (0.4-3 MHz), can enhance milkfat separation in small scale systems able to treat only a few milliliters of sample. In this work, the effect of ultrasonic standing waves on milkfat creaming was studied in a 6L reactor and the influence of different frequencies and transducer configurations in direct contact with the fluid was investigated.