title: Impact of acoustic cavitation on food emulsions.
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.
authors.affiliation: Moscow State University of Technology and Management, Moscow, Russia. Electronic address: okrasulya@mail.ru.
authors.forename: Olga
authors.initials: O
authors.lastname: Krasulya
authors.affiliation: Moscow State University of Technology and Management, Moscow, Russia.
authors.forename: Vladimir
authors.initials: V
authors.lastname: Bogush
authors.affiliation: Moscow State University of Technology and Management, Moscow, Russia.
authors.forename: Victoria
authors.initials: V
authors.lastname: Trishina
authors.affiliation: Federal State Funded Educational Institution of Higher Professional Education, ''South Ural State University'' Sub-division: Quality Expertise of Consumer Products, Chelyabinsk, Russia.
authors.forename: Irina
authors.initials: I
authors.lastname: Potoroko
authors.affiliation: Altai Technical University, Biysk, Russia.
authors.forename: Sergey
authors.initials: S
authors.lastname: Khmelev
authors.affiliation: Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli 620 015, India.
authors.forename: Palani
authors.initials: P
authors.lastname: Sivashanmugam
authors.affiliation: Nanomaterials and Solar Energy Conversion Lab, Department of Chemistry, National Institute of Technology, Tiruchirappalli 620 015, India. Electronic address: sanand@nitt.edu.
authors.forename: Sambandam
authors.initials: S
authors.lastname: Anandan
mesh_terms: D004655:Emulsions; D005511:Food Handling / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D008962:Models, Theoretical; D010938:Plant Oils / Q000737:chemistry*; D013010:Sonication; D000074242:Sunflower Oil; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D010938:Plant Oils; D000074242:Sunflower Oil; D014867:Water
keywords: Cavitation reactor; Food sonochemistry; Meat sausage; Theoretical approach; Viscosity measurement