Influence of high power ultrasound on physical–chemical properties of polypropylene films aimed for food packaging: barrier and contact angle features

Investigation was focused on the impact of high power ultrasound (HPUS), also called thermosonication, on the oxygen permeation properties (permeability, solubility and diffusion coefficients) of barrier films aimed for food packaging. For this purpose, biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) were used. The physical–chemical profile of the samples was determined using goniometry. There is a significant impact only of extreme HPUS conditions (the longest time and the highest amplitude) on the permeability, solubility and diffusion coefficients of oxygen through the BOPP films. The highest influence on the oxygen permeability in both investigated BOPP samples involved an HPUS with an amplitude of 100% during a 6 min treatment. However, BOPP samples showed different sensitivities at lower HPUS treatments. © 2017 Society of Chemical Industry     

Effects of axial circulation and dispersion geometry on the scale‐up of ultrasonic extraction of polysaccharides

The ultrasonic‐assisted extraction of polysaccharides (PS) from Ganoderma lucidum, was subjected to a scale‐up study. 0.25 L extractor was used to optimize the extraction conditions toward maximum yield of PS. The extracted PS was observed to be reduced by increasing the scale from 1 to 6 L. To intensify the extraction, axial circulation at different stirring rates was induced and optimized in a 3 L U‐tube extractor. Although circulation at 300 rpm improved the yield of PS for 3 L, introducing dispersion geometry (conical funnel) and adjusting the radiation distance in a 6 L U‐tube extractor further intensified the extraction efficiency. A radiation distance of 4 cm and circulation induced using 600 rpm enhanced the PS as compared to the conventional 6 L extractor. Overall, the scale‐up from 0.25 to 6 L was successful and introducing circulation and dispersion geometry intensified the extraction efficiency under similar dissipation of ultrasonic power. © 2015 American Institute of Chemical Engineers AIChE J, 61: 1483–1491, 2015     

超声-过氧化氢技术降解水中4-氯酚

研究了超声及超声－过氧化氢联合技术降解４－氯酚的效果，详细探讨了影响超声降解４－氯酚效率的因素；声强，溶液ｐＨ值、４－氯酚的初始浓度和自由基清除剂。４－氯酚的超声降解机理以自由基氧化为主，超声－过氧化氢联合技术对水中４－氯酚的降解率和ＴＯＣ的去除率均比单独采用超声处理的效果好。     

超声声化学激活血卟啉效应的研究

本文用 1,3 二苯基异苯并呋喃 (DPBF)检测了超声激活血卟啉的效率 ,并寻找了声参量与激活效率之间的关系。结果表明 ,在一定条件下 ,DPBF的相对消耗量随着辐照时间、声强度的增大而增大 ,超声频率及血卟啉浓度对DPBF相对消耗量也有影响。这一结果为声动力学疗法应用于临床具有重要的意义。     

超声电解法制备超细金属粉的研究

本文介绍了超声电解法制备金属粉的工艺方法，通过改变溶液浓度，超声功率、电流密度等条件，摸索了粉末粒度的影响规律。合适的条件可得到１００ｎｍ以下的铜粉和镍粉；合适的表面活性可进一步降低粒度。对所得粉末用透射电镜、Ｘ射线衍射等进粒度的判别和结构分析。发现粉末粒度随电流密度的增大而增大，这种现象可能与超声的作用机理有关，超声在制粉过程中不仅起到降低粉末粒度的作用，而且对沉积过程也有一定的影响。     

高能超声作用下数种金属基复合材料的制备及机制

利用高能超声振动制备了A l/陶瓷, ZA 22/陶瓷(粒子平均直径2L) ,A l/P b (Pb 粒子直径< 25L) 和A l/F eA l₃等金属基复合材料, 弥散相在基体中有良好的分布均匀性。依据超声波对熔体作用时的空化和声流效应, 讨论了上述数种复合材料的制备机制。试验结果显示, 该项技术在制备数类金属基复合材料方面具有广泛的适用性。     

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

The tenderization process, which can be influenced by both pre‐ and post‐slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post‐slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy‐efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic‐pressure processing, high‐pressure processing, pulsed electric field, ultrasound, SmartStretch^?, Pi‐Vac Elasto‐Pack® system, and some of the current applied methods used in the meat industry.