Kai Knoerzer

The pasting properties of sonicated waxy rice starch suspensions

The effect of sonication on the pasting properties of waxy rice starch solutions (5 wt%) was investigated. It has been found that the functionality of starch granules was significantly influenced by the length of sonication and the solution temperature. A comparison of the pasting behaviour showed that the peak and final viscosities of the starch dispersions sonicated at temperatures near the onset temperature of gelatinisation were lower than those of the non-sonicated dispersions. The particle size measurements showed that the size of the heated and sonicated granules were smaller than that of the heated non-sonicated starch granules. Scanning electron microscopy (SEM) observations showed that the starch granule surface was not affected by sonication, and the size exclusion chromatography did not show any reduction in the size of the starch molecules. Based on these observations, the change in the pasting behaviour is explained in terms of the solubilisation of the swollen starch granules and starch aggregates induced by sonication.

C. botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization process.

High‐pressure, high‐temperature (HPHT) processing is effective for microbial spore inactivation using mild preheating, followed by rapid volumetric compression heating and cooling on pressure release, enabling much shorter processing times than conventional thermal processing for many food products. A computational thermal fluid dynamic (CTFD) model has been developed to model all processing steps, including the vertical pressure vessel, an internal polymeric carrier, and food packages in an axis‐symmetric geometry. Heat transfer and fluid dynamic equations were coupled to four selected kinetic models for the inactivation of C. botulinum; the traditional first‐order kinetic model, the Weibull model, an nth‐order model, and a combined discrete log‐linear nth‐order model. The models were solved to compare the resulting microbial inactivation distributions. The initial temperature of the system was set to 90°C and pressure was selected at 600 MPa, holding for 220 s, with a target temperature of 121°C. A representation of the extent of microbial inactivation throughout all processing steps was obtained for each microbial model. Comparison of the models showed that the conventional thermal processing kinetics (not accounting for pressure) required shorter holding times to achieve a 12D reduction of C. botulinum spores than the other models. The temperature distribution inside the vessel resulted in a more uniform inactivation distribution when using a Weibull or an nth‐order kinetics model than when using log‐linear kinetics. The CTFD platform could illustrate the inactivation extent and uniformity provided by the microbial models. The platform is expected to be useful to evaluate models fitted into new C. botulinum inactivation data at varying conditions of pressure and temperature, as an aid for regulatory filing of the technology as well as in process and equipment design.

Ultrasound in Enzyme Activation and Inactivation

As discussed in previous chapters, most effects due to ultrasound arise from cavitation events, in particular, collapsing cavitation bubbles. These collapsing bubbles generate very high localized temperatures and pressure shockwaves along with micro-streaming that is associated with high shear forces. These effects can be used to accelerate the transport of substrates and reaction products to and from enzymes, and to enhance mass transfer in enzyme reactor systems, and thus improve efficiency. However, the high velocity streaming, together with the formation of hydroxy radicals and heat generation during collapsing of bubbles, may also potentially affect the biocatalyst stability, and this can be a limiting factor in combined ultrasound/enzymatic applications. Typically, enzymes can be readily denatured by slight changes in environmental conditions, including temperature, pressure, shear stress, pH and ionic strength.

A computational modeling approach of the jet-like acoustic streaming and heat generation induced by low frequency high power ultrasonic horn reactors.

High power ultrasound reactors have gained a lot of interest in the food industry given the effects that can arise from ultrasonic-induced cavitation in liquid foods. However, most of the new food processing developments have been based on empirical approaches. Thus, there is a need for mathematical models which help to understand, optimize, and scale up ultrasonic reactors. In this work, a computational fluid dynamics (CFD) model was developed to predict the acoustic streaming and induced heat generated by an ultrasonic horn reactor. In the model it is assumed that the horn tip is a fluid inlet, where a turbulent jet flow is injected into the vessel. The hydrodynamic momentum rate of the incoming jet is assumed to be equal to the total acoustic momentum rate emitted by the acoustic power source. CFD velocity predictions show excellent agreement with the experimental data for power densities higher than W(0)/V ≥ 25kWm(-3). This model successfully describes hydrodynamic fields (streaming) generated by low-frequency-high-power ultrasound.

Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies.

Recent research has shown that high frequency ultrasound (0.4-3 MHz), can enhance milkfat separation in small scale systems able to treat only a few milliliters of sample. In this work, the effect of ultrasonic standing waves on milkfat creaming was studied in a 6L reactor and the influence of different frequencies and transducer configurations in direct contact with the fluid was investigated. A recombined coarse milk emulsion with fat globules stained with oil-red-O dye was selected for the separation trials. Runs were performed with one or two transducers placed in vertical (parallel or perpendicular) and horizontal positions (at the reactor base) at 0.4, 1 and/or 2 MHz (specific energy 8.5 ± 0.6 kJ/kg per transducer). Creaming behavior was assessed by measuring the thickness of the separated cream layer. Other methods supporting this assessment included the measurement of fat content, backscattering, particle size distribution, and microscopy of samples taken at the bottom and top of the reactor. Most efficient creaming was found after treatment at 0.4 MHz in single and double vertical transducer configurations. Among these configurations, a higher separation rate was obtained when sonicating at 0.4 MHz in a vertical perpendicular double transducer setup. The horizontal transducer configuration promoted creaming at 2 MHz only. Fat globule size increase was observed when creaming occurred. This research highlights the potential for enhanced separation of milkfat in larger scale systems from selected transducer configurations in contact with a dairy emulsion, or emulsion splitting in general.

Separation of suspensions and emulsions via ultrasonic standing waves - a review.

Ultrasonic standing waves (USW) separation is an established technology for micro scale applications due to the excellent control to manipulate particles acoustically achieved when combining high frequency ultrasound with laminar flow in microchannels, allowing the development of numerous applications. Larger scale systems (pilot to industrial) are emerging; however, scaling up such processes are technologically very challenging. This paper reviews the physical principles that govern acoustic particle/droplet separation and the mathematical modeling techniques developed to understand, predict, and design acoustic separation processes. A further focus in this review is on acoustic streaming, which represents one of the major challenges in scaling up USW separation processes. The manuscript concludes by providing a brief overview of the state of the art of the technology applied in large scale systems with potential applications in the dairy and oil industries.

Enhancement of convective drying by application of airborne ultrasound – A response surface approach

Drying is one of the oldest and most commonly used processes in the food manufacturing industry. The conventional way of drying is by forced convection at elevated temperatures. However, this process step often requires a very long treatment time, is highly energy consuming and detrimental to the product quality. Therefore, an investigation of whether the drying time and temperature can be reduced with the assistance of an airborne ultrasound intervention is of interest. Previous studies have shown that contact ultrasound can accelerate the drying process. It is assumed that mechanical vibrations, creating micro channels in the food matrix or keeping these channels from collapsing upon drying, are responsible for the faster water removal. In food samples, due to their natural origin, drying is also influenced by fluctuations in tissue structure, varying between different trials. For this reason, a model food system with thermo-physical properties and composition (water, cellulose, starch, fructose) similar to those of plant-based foods has been used in this study. The main objective was, therefore, to investigate the influence of airborne ultrasound conditions on the drying behaviour of the model food. The impact of airborne ultrasound at various power levels, drying temperature, relative humidity of the drying air, and the air speed was analysed. To examine possible interactions between these parameters, the experiments were designed with a Response Surface Method using Minitab 16 Statistical Software (Minitab Inc., State College, PA, USA). In addition, a first attempt at improving the process conditions and performance for better suitability and applicability in industrial scale processing was undertaken by non-continuous/intermittent sonication.

Multiphysics modelling of the separation of suspended particles via frequency ramping of ultrasonic standing waves

A model was developed to determine the local changes of concentration of particles and the formations of bands induced by a standing acoustic wave field subjected to a sawtooth frequency ramping pattern. The mass transport equation was modified to incorporate the effect of acoustic forces on the concentration of particles. This was achieved by balancing the forces acting on particles. The frequency ramping was implemented as a parametric sweep for the time harmonic frequency response in time steps of 0.1s. The physics phenomena of piezoelectricity, acoustic fields and diffusion of particles were coupled and solved in COMSOL Multiphysics™ (COMSOL AB, Stockholm, Sweden) following a three step approach. The first step solves the governing partial differential equations describing the acoustic field by assuming that the pressure field achieves a pseudo steady state. In the second step, the acoustic radiation force is calculated from the pressure field. The final step allows calculating the locally changing concentration of particles as a function of time by solving the modified equation of particle transport. The diffusivity was calculated as function of concentration following the Garg and Ruthven equation which describes the steep increase of diffusivity when the concentration approaches saturation. However, it was found that this steep increase creates numerical instabilities at high voltages (in the piezoelectricity equations) and high initial particle concentration. The model was simplified to a pseudo one-dimensional case due to computation power limitations. The predicted particle distribution calculated with the model is in good agreement with the experimental data as it follows accurately the movement of the bands in the centre of the chamber.

Innovative Food Processing Technologies: Advances in Multiphysics Simulation: Knoerzer/Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Preface. Contributors. 1. Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues and Need for Multiphysics Modeling (Gustavo V. Barbosa-Canovas, Abdul G. Albaali, Pablo Juliano and Kai Knoerzer). 2. The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies (Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa-Canovas, Kai Knoerzer). 3. Neural Networks: Their Role in High Pressure Processing (J.S. Torrecilla and Pedro D. Sanz). 4. Computational Fluid Dynamics Applied in High Pressure Processing Scale Up (Cornelia Rauh and Antonio Delgado). 5. Computational Fluid Dynamics Applied in High Pressure High Temperature Processes: Spore Inactivation Distribution and Process Optimization (Pablo Juliano, Kai Knoerzer and Cornelis Versteeg). 6. Computer Simulation for Microwave Heating (Hao Chen and Juming Tang). 7. Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing (Kai Knoerzer, Marc Regier and Helmar Schubert). 8. Multiphysics Modeling of Ohmic Heating (Peter J. Fryer, G. Porras-Parral, Serafim Bakalis). 9. Basics for Modeling of Pulsed Electric Field Processing of Foods (Nicolas Meneses, Henry Jaeger, and Dietrich Knorr). 10. Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods (Nicolas Meneses, Henry Jaeger, and Dietrich Knorr). 11. Novel, Multi-objective Optimization of Pulsed Electric Field (PEF) Processing for Liquid Food Treatment (Jens Krauss, O. Ertunc, Cornelia Rauh, and Antonio Delgado). 12. Multiphysics Modeling Applied to Ultrasonic Food Processing: Review and New Approaches to Model the Acoustic Field and the Acoustic Streaming Induced by an Ultrasonic Horn Sonoreactor (Francisco J. Trujillo and Kai Knoerzer). 13. Computational Study of Ultrasound-Assisted Drying of Food Materials (Enrique Riera, Jose Vicente Garcia-Perez, J.A. Carcel, V. Acosta, and J.A. Gallego-Juarez). 14. Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics (Larry Forney, Tatiana Koutchma and Zhengcai Ye). 15. Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food - Performance Evaluation using a Concept of Disinfection Efficiency (Huachen Pan). 16. Continuous Chromatographic Separation Technology Modeling and Simulation (Filip Janakievski). 17. The Future of Multiphysics Modeling of Innovative Food Processing Technologies (Peter J. Fryer, Kai Knoerzer and Pablo Juliano). Index. Color plate section.

Production of particulates from transducer erosion: Implications on food safety

The formation of metallic particulates from erosion was investigated by running a series of transducers at various frequencies in water. Two low frequency transducer sonotrodes were run for 7.5h at 18kHz and 20kHz. Three high frequency plates operating at megasonic frequencies of 0.4MHz, 1MHz, and 2MHz were run over a 7days period. Electrical conductivity and pH of the solution were measured before and after each run. A portion of the non-sonicated and treated water was partially evaporated to achieve an 80-fold concentration of particles and then sieved through nano-filters of 0.1μm, 0.05μm, and 0.01μm. An aliquot of the evaporated liquid was also completely dried on strips of carbon tape to determine the presence of finer particles post sieving. An aliquot was analyzed for detection of 11 trace elements by Inductively Coupled Plasma Mass Spectroscopy (ICPMS). The filters and carbon tapes were analyzed by FE-SEM imaging to track the presence of metals by EDS (Energy Dispersive Spectroscopy) and measure the particle size and approximate composition of individual particles detected. Light microscopy visualization was used to calculate the area occupied by the particles present in each filter and high resolution photography was used for visualization of sonotrode surfaces. The roughness of all transducers before and after sonication was tested through profilometry. No evidence of formation of nano-particles was found at any tested frequency. High amounts of metallic micron-sized particles at 18kHz and 20kHz formed within a day, while after 7day runs only a few metallic micro particles were detected above 0.4MHz. Erosion was corroborated by an increase in roughness in the 20kHz tip after ultrasound. The elemental analysis showed that metal leach occurred but values remained below accepted drinking water limits, even after excessively long exposure to ultrasound. With the proviso that the particles measured here were only characterized in two dimensions and could be nanoparticulate in terms of the third dimension, this research suggests that there are no serious health implications resulting from the formation of nanoparticles under the evaluation conditions. Therefore, high frequency transducer plates can be safely operated in direct contact with foods. However, due to significant production of metallic micro-particulates, redesign of lower frequency sonotrodes and reaction chambers is advised to enable operation in various food processing direct-contact applications.