| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1265791 | Ultrasonics Sonochemistry | 2016 | 5 Pages |
Abstract
The work explores the experimental and theoretical aspects of emulsification capability of ultrasound to deliver stable emulsions of sunflower oil in water and meat sausages. In order to determine optimal parameters for direct ultrasonic emulsification of food emulsions, a model was developed based on the stability of emulsion droplets in acoustic cavitation field. The study is further extended to investigate the ultrasound induced changes to the inherent properties of raw materials under the experimental conditions of sono-emulsification.
Related Topics
Physical Sciences and Engineering
Chemistry
Chemistry (General)
Authors
Olga Krasulya, Vladimir Bogush, Victoria Trishina, Irina Potoroko, Sergey Khmelev, Palani Sivashanmugam, Sambandam Anandan,