Difference between revisions of "Ultrasonication"

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Revision as of 14:51, 6 September 2021

Technology

Technology details
Name:	Ultrasonication
Category:
Feedstock:	Biowaste
Product:	Biomass (dispersed, disrupted, emulsified, extracted, homogenised)

Ultrasonication is a physical treatment to disperse, disrupt, emulsify, extract, and/or homogenise biomass beside others via the application of ultrasonic frequencies (>20 kHz).

Feedstock

Origin and composition

The requirements on the origin and composition of the feedstock may vary since the ultrasonication can be utilised at various points in the value chain of biowaste valorisation.

Process and technologies

During the ultrasonication treatment ultrasound is transmitted through any physical medium by waves that compress and stretch the molecular sppacing of the medium through which it passes^[1]. The average distance between the molecules will vary as they oscillate about their mean position^[1]. Whenthe negative pressure caused for an ultrasonic wave crossing a liquid is large enough,the distance between the molecules of the liquid exceeds the minimum moleculardistance required to hold the liquid intact, and then the liquid breaks down and voidsare created^[1].

Product

Ultrasonication can be used to produce:

Biofuels
Emulsions (such as nanoparticles, nanoemulsions, nanocrystals, liposomes, wax emulsions)
Extracts from biomass (such as polysaccharides^[2], oil, anthocyanins and antioxidants^[3])
Purified wastewater

Furthermore, ultrasonication is also utilised in following processes:

Adhesive thinning
Cells disruption
Degassing liquids
Polymer and epoxy processing
Ultrasound assisted oxidative desulfurisation of crude oil^[4]

Technology providers

Patents

References

↑ ^a ^b ^c Hugo Miguel Santos, Carlos Lodeiro, and José-Luis Capelo-Martínez, 2008: The Power of Ultrasound. Ultrasound in Chemistry: Analytical Applications. José-Luis Capelo-Martínez (Ed.). Wiley‐VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.
↑ , 2017-09-01: Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification. Food Research International, Vol. 99, 1011–1020. doi: https://doi.org/10.1016/j.foodres.2016.11.016
↑ , 2013-09-01: Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree. Ultrasonics Sonochemistry, Vol. 20, (5), 1316–1323. doi: https://doi.org/10.1016/j.ultsonch.2013.01.020
↑ , 2020-05-01: Study on ultrasound-assisted oxidative desulfurization for crude oil. Ultrasonics Sonochemistry, Vol. 63, 104946. doi: https://doi.org/10.1016/j.ultsonch.2019.104946

[:0-1] Hugo Miguel Santos, Carlos Lodeiro, and José-Luis Capelo-Martínez, 2008: The Power of Ultrasound. Ultrasound in Chemistry: Analytical Applications. José-Luis Capelo-Martínez (Ed.). Wiley‐VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.

[2] , 2017-09-01: Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification. Food Research International, Vol. 99, 1011–1020. doi: https://doi.org/10.1016/j.foodres.2016.11.016

[3] , 2013-09-01: Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree. Ultrasonics Sonochemistry, Vol. 20, (5), 1316–1323. doi: https://doi.org/10.1016/j.ultsonch.2013.01.020

[4] , 2020-05-01: Study on ultrasound-assisted oxidative desulfurization for crude oil. Ultrasonics Sonochemistry, Vol. 63, 104946. doi: https://doi.org/10.1016/j.ultsonch.2019.104946

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 == Process and technologies ==
-During the ultrasonication treatment ultrasound is transmitted through any physical medium<ref>{{Cite book|author=Hugo Miguel Santos, Carlos Lodeiro, and José-Luis Capelo-Martínez|year=2008|section_title=The Power of Ultrasound|editor=José-Luis Capelo-Martínez|book_title=Ultrasound in Chemistry: Analytical Applications|publisher=Wiley‐VCH Verlag GmbH & Co. KGaA|ISBN=9783527319343|place=Weinheim, Germany}}</ref>. The
+During the ultrasonication treatment ultrasound is transmitted through any physical medium by waves that compress and stretch the molecular sppacing of the medium through which it passes<ref name=":0">{{Cite book|author=Hugo Miguel Santos, Carlos Lodeiro, and José-Luis Capelo-Martínez|year=2008|section_title=The Power of Ultrasound|editor=José-Luis Capelo-Martínez|book_title=Ultrasound in Chemistry: Analytical Applications|publisher=Wiley‐VCH Verlag GmbH & Co. KGaA|ISBN=9783527319343|place=Weinheim, Germany}}</ref>. The average distance between the molecules will vary as they oscillate about their mean position<ref name=":0" />. Whenthe negative pressure caused for an ultrasonic wave crossing a liquid is large enough,the distance between the molecules of the liquid exceeds the minimum moleculardistance required to hold the liquid intact, and then the liquid breaks down and voidsare created<ref name=":0" />.
 == Product ==