Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions
The application of ultrasound within advanced or emerging technologies requires selecting parameters that depend on the target application. This study evaluated pulse and amplitude parameters of oil/water emulsions (20:80% w/w) using low frequency probe ultrasound equipment (20 KHz). A categorical m...
- Autores:
-
Cabrera-Trujillo, María Alejandra
Sotelo-Díaz, Luz Indira
Quintanilla-Carvajal, María Ximena
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2016
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/60482
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/60482
http://bdigital.unal.edu.co/58814/
- Palabra clave:
- 62 Ingeniería y operaciones afines / Engineering
Ultrasound probe
low frequency
emulsion
pulse
amplitude
phase separation
Sonda de ultrasonido
baja frecuencia
emulsión
pulsación
amplitud
separación de fases
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
Summary: | The application of ultrasound within advanced or emerging technologies requires selecting parameters that depend on the target application. This study evaluated pulse and amplitude parameters of oil/water emulsions (20:80% w/w) using low frequency probe ultrasound equipment (20 KHz). A categorical multilevel factorial design was used with Design Expert® in which the following pulse treatments were defined: continuous, pulse 20:20 (on:off) and pulse 30:30 (on:off), for five minutes. Six amplitudes (30, 36, 42, 48, 54 and 60 μm) were evaluated for the following response variables: separation of phases in emulsion, temperature and accumulated power. The results showed that the best condition to obtain an emulsion with less phase separation was the 20:20 (on:off) treatment with an amplitude of 42 μm. The ultrasound probe application parameters that were obtained will enable the design of stable products from low-fat emulsions. |
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