Difference between revisions of "Ultrasonication"
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Revision as of 15:32, 6 September 2021
| Technology | |
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| 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 spacing of the medium through which it passes[1]. The distance between the molecules will vary as they oscillate about their mean position[1]. When the negative pressure is large enough, the distance between the molecules of the liquid exceeds the minimum molecular distance required to hold the liquid intact, and then the liquid breaks down and voids (cavitation bubbles) are 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