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In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit...
Context in source publication
Context 1
... frame structure has a trolley that matches the rails and a load cell. The ultrasonic vegetable cleaning equipment is composed of two parts: an ultrasonic generator and an ultrasonic vibration box (Figure 2). The transducer is the main component of the ultrasonic cleaning device, and the research on the transducer in the field of ultrasonic applications has a relatively mature theory. ...
Citations
... Research on ultrasonic sound is extensive, and its utility in the fields of polymer manufacturing, biology, medicine, and engineering is highly appealing [1,2]. Additionally, the use of ultrasound in method observation and the categorization of materials' [3] data concerning bulk characteristics and intermolecular forces are specified by ultrasonic sound velocity (U) together with dynamic viscosity (η) and density (ρ) [4,5]. ...
... Acoustical parameter and regression coefficients for AT 2 Content courtesy of Springer Nature, terms of use apply. Rights reserved. ...
In a binary liquid mixture containing pyrimidine-substituted azetidinone ultrasonic velocities, densities, and viscosities have been measured by unit of molality azetidinone at temperatures T = (298.15, 308.15, and 313.15 K). 3-chloro-4-(4-nitrophenyl)-1-(pyrimidin-2-yl)azetidin-2-one (AT1) and 3-chloro-4-(4-chlorophenyl)-1-(pyrimidin-2-yl)azetidin-2-one (AT2) in N,N-dimethylformamide (DMF) and dimethyl sulfoxide (DMSO) were studied. The density, dynamic viscosity, and ultrasonic sound velocity have all been measured, among other acoustical and thermodynamic properties. Gibbs free energy of activation (ΔG*), enthalpy of activation (ΔH*), and entropy of activation (ΔS*) values have been studied further to determine how solvent changes and structural modifications impact these values. The molecular interactions between the components of the liquid combination have been used to explain these findings.
... Ultrasound technology was first conceptualized in 1922 but has been technologically developed since the 1950s (Leong et al. 2017, Wang et al. 2018, Zhou et al. 2022. Nowadays, the adoption of ultrasonic cleaning is ever-expanding, and it is utilized in various fields of application, such as medicine, the food, and chemical industries (Huang et al. 2020, Yao et al. 2020 ). ...
Aims
This study investigated the antimicrobial efficacy of ultrasound technology (US) in combination with two different disinfectants (Disinfectant A and Disinfectant B), containing peracetic acid (PAA) and quaternary ammonium compounds (QACs), respectively, against two sporigenic pathogens, Aspergillus brasiliensis and Bacillus subtilis.
Methods and results
The microbicidal activity of the coupled treatment was compared with the use of the disinfectants alone, and the efficacy of the disinfection strategies was evaluated by the log reduction of the population of the microorganism inoculated onto stainless-steel surface. The combination treatment resulted in a log reduction of 5.40 and 3.88 (Disinfectant A + US) against A. brasiliensis and B. subtilis, at 850 and 500 ppm PAA, compared to 265 and 122 (Disinfectant A only). For Disinfectant B, in combination with US, showed a logarithmic reduction of 5.04 and 4.79 against A. brasiliensis and B. subtilis at 078% v v−1 and 392% v v−1 QACs, respectively, vs. 1.58 and 1.64 (Disinfectant B only). Moreover, no colonies or not statistically significant growth was observed within the US bath containing the disinfectant.
Conclusions
The antimicrobial efficacy of the two disinfectants was greatly enhanced when used in combination with US, and this also makes it possible to avoid the overuse of chemicals for disinfection.
... This trend aligns with the initial microbial reduction observed post-treatment. The antimicrobial effects of SAEW can be attributed to hypochlorous acid [27], while the US treatment likely inactivates microbes due to the high temperatures, pressure, and hydroxyl radicals generated by its cavitation effect [28]. Similarly, Zhang et al., [29] noted a substantial decrease in total aerobic bacteria, mold & yeast counts in celery and parsley treated with SAEW, with these reduced levels maintained during storage. ...
Microbial contamination is the principal factor in the deterioration of postharvest storage quality in grapes. To mitigate this issue, we explored a synergistic treatment which combines ultrasound (US) and slightly acidic electrolyzed water (SAEW), and rigorously compared with conventional water cleaning (CW), exclusive US treatment, and standalone SAEW treatment. The US + SAEW treatment proved to be markedly superior in reducing total bacterial, mold & yeast counts on grapes. Specifically, it achieved reductions of 2.23 log CFU/g and 2.76 log CFU/g, respectively, exceeding the efficiencies of SAEW (0.78, 0.75), US (0.58, 0.65), and CW (0.24, 0.46). The efficacy of this synergistic treatment is attributed to the ultrasound removal of the wax layer on grape skins, which transitions the skin from hydrophobic to hydrophilic. This alteration increases the contact area between the grape surface and SAEW, thereby enhancing the antimicrobial efficacy of SAEW. From a physicochemical quality standpoint, the US + SAEW treatment exhibited multiple advantages. It not only minimized weight loss, color deviations, polyphenol oxidase activity and malondialdehyde synthesis in comparison to CW-treated samples but also preserved firmness, sugar-acid ratio and the activities of key enzymes including phenylalanine ammonia-lyase, superoxide dismutase and catalase, and thus maintaining high levels of total phenolics, total ascorbic acid, total anthocyanins, and antioxidants. Consequently, US + SAEW treatment put off the times of decay onset in grapes by 12 days, outperforming both SAEW (8) and US (4) in comparison to CW. These results highlight the potential of US + SAEW as an effective strategy for maintaining grape quality during their postharvest storage period.
... The cleaning device of the equipment consists of brush, jet inlet, ultrasonic generator and other modules, as shown in Figure 3. When the vegetable basket reaches the cleaning position, the jet water gun at the four corners of the cleaning chamber starts to work, spraying strong water at a specific angle to make the vegetables in the frame move in a spiral shape [14]. At the same time, the ultrasonic module began to work, relying on vegetables and vegetables, vegetables and brush, vegetables and water between the collision and friction will clean vegetables. ...
In order to adapt to different types of vegetable cleaning, improve the quality of cleaning work, this paper designs a home or small restaurant to use a new complex automatic cleaning equipment for vegetables. The equipment adopts the innovative structure of“Pipeline single-cavity multi-mode”. The whole equipment adopts assembly line layout, which is convenient for structural layout and makes cleaning work in order. The cleaning chamber integrates various functions, and different types of vegetables are cleaned in a single multi-function cleaning chamber, so that the volume of the equipment is effectively reduced. The controller automatically adjusts the parameters of the cleaning execution module according to the category of vegetables, adopts different cleaning strategies, and meets the intelligent requirements. Vegetable temporary storage points are arranged on the left and right sides of the equipment, which can greatly improve the cleaning efficiency through reasonable scheduling of cleaning work.
... (Figs. 4,5,6,7,8,9,10,11 and 12). ...
... Due to erosion, continual mass loss of contaminants cleans the object's surfaceFig. 1. The expeditious oscillation of pressure droplets causes atomic deterioration (cavitation) in the fluid which energizes ultrasonic cleaning more effectively[1][2][3]8]. ...
Today’s world is moving towards the clean and green energy. Vibro Cleaner is developed based on ultrasonic technique to remove contaminations like rust, dirt, dust, oil etc. particles from the object surface. The process is eco-friendly towards the nature and completely safe for human. Vibro Cleaner has got notable impact in cleaning industries. The main goal of investigation is to examine behaviour acoustophoretic effect for finding erosion rate by introducing pressure acoustic transient model and validate by experimental investigation. Acoustic and Computational Fluid Dynamics (CFD) modules have been integrated to investigate sound pressure level, acoustic pressure, cavitation effect, particle trajectory and erosion rate in acoustophoretic environment. Piezoelectric transducer (PZT-4) of 40 kHz, which contains Lead zirconium titanate, has been sticked at bottom of steel tank which converts electrical signals into mechanical vibration and finally into pressure droplets by transience effect of tank wall in fluid. Pressure difference generates small tiny cavitation bubbles which strikes over the surface of object for cleaning. The particle sweep and erosive reaction have been scrutinised by applying particle tracing and fluid flow wear erosion modules. Experimental investigation also has been accomplished to validate the computational outcomes. The placement of object in steel tank is also one of the important factors to check the efficacy of cleaning process which has been checked at various height. The practical result erosion rate has been compared with simulation results. The experimental investigated result validates the computational simulation by achieving satisfactory out comes.
This study aimed to evaluate the feasibility of multi-frequency ultrasound-assisted sodium hypochlorite (NaClO) on fresh-cut scallion stem (FCS) cleaning. Ultrasonic cleaning parameters (frequency mode, frequency amplitude, and the sample to water ratios) were optimized against cleanliness and microbial biomass as evaluation indexes. Under the optimum conditions, the free chlorine residues and quality attributes of FCS were also investigated. The results showed that the cleanliness of FCS improved significantly (p < 0.05) and the total number of microorganisms, especially Escherichia coli, decreased dramatically under the optimized cleaning condition with the simultaneous ultrasound (US) at the sweep frequency (SF) combination of 20 + 28 kHz, the ultrasonic density of 60 W/L, pulse time of 10 s, which indicated that the shelf life of FCS would be extended. Compared to FCS after the 250 ppm NaClO cleaning, the retention of ascorbic acid (AA), color, and texture structure of FCS had no significant difference after ultrasound-assisted NaClO treatment. Meanwhile, the content of allicin increased by 52.5% under ultrasound-assisted cleaning. The integration of US into the cleaning process resulted in a notably reduction of 68% in NaClO concentration, as well as the weight loss and respiration rate (RR) of the scallion stems. Therefore, ultrasound-assisted NaClO cleaning was regarded as a promising and effective approach for cleaning fresh-cut vegetables.
