Juliano Pablo, Bainczyk Fabian, Swiergon Piotr, Supriyatna Made Ian Maheswara, Guillaume Claudia, Ravetti Leandro, Canamasas Pablo, Cravotto Giancarlo, Xu Xin-Qing
CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; University of Mannheim, Paul-Wittsack-Strasse 10, 68163 Mannheim, Germany.
Ultrason Sonochem. 2017 Sep;38:104-114. doi: 10.1016/j.ultsonch.2017.02.038. Epub 2017 Mar 1.
High-frequency ultrasound standing waves (megasonics) have been demonstrated to enhance oil separation in the palm oil process at an industrial level. This work investigated the application of megasonics in the olive oil process on laboratory and pilot scale levels. Sound pressure level and cavitational yield distribution were characterised with hydrophones and luminol to determine associated physical and sonochemical effects inside the reactor. The effect of water addition (0%, 15%, and 30%), megasonic power levels (0%, 50%, and 100%), and malaxation time (10min, 30min, and 50min) was evaluated using response surface methodology (RSM) in a 700g batch extraction process. The RSM showed that the effect of the megasonic treatment (585kHz) in the presence of a reflector is more prominent at longer malaxation time (50min) and at higher water addition (30%) levels post-malaxation. Longer megasonic treatment of the malaxed paste (up to 15min; 220kJ/kg) increased oil extractability by up to 3.2%. When treating the malaxed paste with the same specific energy, higher oil extractability was obtained with longer treatments and low megasonic power levels in comparison to higher power levels and shorter times. Megasonic treatment of the paste before malaxation (585kHz, 10min, 146kJ/kg) and no water addition provided an increase in oil extractability of up to 3.8% with respect to the non-sonicated control. A double sonication intervention, before and after malaxation, using low (40kHz) and high (585kHz) frequency, respectively, provided up to 2.4% increase in oil extractability. A megasonic intervention post-malaxation (400 and 600kHz, 57-67min, 18-21kJ/kg) on a pilot scale using early-harvest olive fruits resulted in up to 1.7% extra oil extractability. Oil extracted under a high sonication frequency (free radical production regime) did not impact on olive oil quality parameters at reactor characterisation levels. Megasonic standing wave forces can enhance olive oil separation at various stages of the olive oil extraction process.
高频超声驻波（兆声波）已被证明在工业规模的棕榈油加工过程中可提高油的分离效率。本研究在实验室和中试规模水平上探究了兆声波在橄榄油加工过程中的应用。使用水听器和鲁米诺对声压级和空化产率分布进行了表征，以确定反应器内部相关的物理和超声化学效应。在700克批次萃取过程中，采用响应面法（RSM）评估了加水量（0%、15%和30%）、兆声波功率水平（0%、50%和100%）以及搅拌时间（10分钟、30分钟和50分钟）的影响。RSM表明，在存在反射器的情况下，兆声波处理（585kHz）在较长搅拌时间（50分钟）以及搅拌后较高加水量（30%）水平时效果更为显著。对搅拌后的糊状物进行较长时间的兆声波处理（长达15分钟；220kJ/kg）可使油的提取率提高高达3.2%。当以相同的比能处理搅拌后的糊状物时，与较高功率水平和较短时间相比，较长处理时间和较低兆声波功率水平可获得更高的油提取率。在搅拌前对糊状物进行兆声波处理（585kHz，10分钟，146kJ/kg）且不加水，相对于未进行超声处理的对照，油提取率提高了高达3.8%。分别在搅拌前后进行两次超声干预，使用低频（40kHz）和高频（585kHz），可使油提取率提高高达2.4%。在中试规模上，对早熟橄榄果在搅拌后进行兆声波干预（400和600kHz，57 - 67分钟，18 - 21kJ/kg），可使油提取率额外提高高达1.7%。在反应器表征水平下，在高超声频率（自由基产生模式）下提取的油不会影响橄榄油的质量参数。兆声波驻波力可在橄榄油提取过程的各个阶段提高橄榄油的分离效率。
