Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide
This study was conducted to examine the influence of CO 2 nanobubbles on crystallisation behaviour of water during freezing of model sugar (2–5% w / v ) solutions. CO 2 gas was dissolved at 0, 1000, and 2000-ppm concentrations before freezing. Carbonated sugar solutions in 50 mL plastic tubes were i...
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| Veröffentlicht in: | Food biophysics 2019-12, Vol.14 (4), p.403-414 |
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| creator | Adhikari, Bhaskar Mani Tung, Ven Ping Truong, Tuyen Bansal, Nidhi Bhandari, Bhesh |
| description | This study was conducted to examine the influence of CO
2
nanobubbles on crystallisation behaviour of water during freezing of model sugar (2–5%
w
/
v
) solutions. CO
2
gas was dissolved at 0, 1000, and 2000-ppm concentrations before freezing. Carbonated sugar solutions in 50 mL plastic tubes were immersed in a pre-cooled (−15 °C) ethylene glycol bath and left to freeze at −15 °C for 90 min. When the temperature of the solutions reached 0 °C, ultrasound (US; 20 kHz) was emitted in the bath for 20 s duration through a metal horn transducer. The US wave applied in the ethylene glycol bath was expected to propagate to the sugar solutions in the tube and promote gas bubble formation from dissolved CO
2
, which will trigger the ice nucleation. Obtained freezing curves were analysed for nucleation time and temperature, supercooling degree, and time taken for phase change. In general, the CO
2
gas promoted freezing of water, causing a noticeable shift in nucleation parameters. For example, nucleation time of 2000-ppm carbonated water coupled with sonication emission for 20 s (7.8 min) was much shorter than that of controls (pure water without any treatment = 19.1 min and US only = 14.3 min). The former initiated ice nucleation just below sub-zero temperature (−0.2 °C) whereas the onset temperature of controls (pure water without any treatment = −11.3 °C and the US only treatment = −10.3 °C). A similar effect was observed with different model sugar solutions. The current findings can be applied to refine the manufacturing process of ice-cream and frozen desserts by the food industries. |
| doi_str_mv | 10.1007/s11483-019-09590-2 |
| format | Article |
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2
nanobubbles on crystallisation behaviour of water during freezing of model sugar (2–5%
w
/
v
) solutions. CO
2
gas was dissolved at 0, 1000, and 2000-ppm concentrations before freezing. Carbonated sugar solutions in 50 mL plastic tubes were immersed in a pre-cooled (−15 °C) ethylene glycol bath and left to freeze at −15 °C for 90 min. When the temperature of the solutions reached 0 °C, ultrasound (US; 20 kHz) was emitted in the bath for 20 s duration through a metal horn transducer. The US wave applied in the ethylene glycol bath was expected to propagate to the sugar solutions in the tube and promote gas bubble formation from dissolved CO
2
, which will trigger the ice nucleation. Obtained freezing curves were analysed for nucleation time and temperature, supercooling degree, and time taken for phase change. In general, the CO
2
gas promoted freezing of water, causing a noticeable shift in nucleation parameters. For example, nucleation time of 2000-ppm carbonated water coupled with sonication emission for 20 s (7.8 min) was much shorter than that of controls (pure water without any treatment = 19.1 min and US only = 14.3 min). The former initiated ice nucleation just below sub-zero temperature (−0.2 °C) whereas the onset temperature of controls (pure water without any treatment = −11.3 °C and the US only treatment = −10.3 °C). A similar effect was observed with different model sugar solutions. The current findings can be applied to refine the manufacturing process of ice-cream and frozen desserts by the food industries.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-019-09590-2</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Analytical Chemistry ; Biological and Medical Physics ; Biophysics ; Carbon dioxide ; Carbonation ; Chemistry ; Chemistry and Materials Science ; Crystallization ; Desserts ; Ethylene ; Ethylene glycol ; Food industry ; Food Science ; Freezing ; Frozen food ; Ice ; Ice nucleation ; Manufacturing industry ; Nucleation ; Original Article ; Phase transitions ; Sonication ; Subzero temperature ; Sugar ; Supercooling ; Temperature effects ; Tubes ; Ultrasound</subject><ispartof>Food biophysics, 2019-12, Vol.14 (4), p.403-414</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2019</rights><rights>Food Biophysics is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-c8126ba3e03856776e2db9391ff8ce2e0e64ff0fd0b257efefe998682f2455663</citedby><cites>FETCH-LOGICAL-c319t-c8126ba3e03856776e2db9391ff8ce2e0e64ff0fd0b257efefe998682f2455663</cites><orcidid>0000-0001-8800-6295</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11483-019-09590-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11483-019-09590-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Adhikari, Bhaskar Mani</creatorcontrib><creatorcontrib>Tung, Ven Ping</creatorcontrib><creatorcontrib>Truong, Tuyen</creatorcontrib><creatorcontrib>Bansal, Nidhi</creatorcontrib><creatorcontrib>Bhandari, Bhesh</creatorcontrib><title>Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide</title><title>Food biophysics</title><addtitle>Food Biophysics</addtitle><description>This study was conducted to examine the influence of CO
2
nanobubbles on crystallisation behaviour of water during freezing of model sugar (2–5%
w
/
v
) solutions. CO
2
gas was dissolved at 0, 1000, and 2000-ppm concentrations before freezing. Carbonated sugar solutions in 50 mL plastic tubes were immersed in a pre-cooled (−15 °C) ethylene glycol bath and left to freeze at −15 °C for 90 min. When the temperature of the solutions reached 0 °C, ultrasound (US; 20 kHz) was emitted in the bath for 20 s duration through a metal horn transducer. The US wave applied in the ethylene glycol bath was expected to propagate to the sugar solutions in the tube and promote gas bubble formation from dissolved CO
2
, which will trigger the ice nucleation. Obtained freezing curves were analysed for nucleation time and temperature, supercooling degree, and time taken for phase change. In general, the CO
2
gas promoted freezing of water, causing a noticeable shift in nucleation parameters. For example, nucleation time of 2000-ppm carbonated water coupled with sonication emission for 20 s (7.8 min) was much shorter than that of controls (pure water without any treatment = 19.1 min and US only = 14.3 min). The former initiated ice nucleation just below sub-zero temperature (−0.2 °C) whereas the onset temperature of controls (pure water without any treatment = −11.3 °C and the US only treatment = −10.3 °C). A similar effect was observed with different model sugar solutions. The current findings can be applied to refine the manufacturing process of ice-cream and frozen desserts by the food industries.</description><subject>Analytical Chemistry</subject><subject>Biological and Medical Physics</subject><subject>Biophysics</subject><subject>Carbon dioxide</subject><subject>Carbonation</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Crystallization</subject><subject>Desserts</subject><subject>Ethylene</subject><subject>Ethylene glycol</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Freezing</subject><subject>Frozen food</subject><subject>Ice</subject><subject>Ice nucleation</subject><subject>Manufacturing industry</subject><subject>Nucleation</subject><subject>Original Article</subject><subject>Phase transitions</subject><subject>Sonication</subject><subject>Subzero temperature</subject><subject>Sugar</subject><subject>Supercooling</subject><subject>Temperature effects</subject><subject>Tubes</subject><subject>Ultrasound</subject><issn>1557-1858</issn><issn>1557-1866</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kEtLxDAUhYMoOI7-AVcB19U8mtdS6hPGB4ziMqRtMnboNGPSqvPvzVjRndzFfXDOufABcIzRKUZInEWMc0kzhFWGFFMoIztgghkTGZac7_7OTO6DgxiXCOV5ztEEuBfT2wCLsIm9adsmmr7xHfQO3vnatnA-LEyAc98O23uEH03_Cu9N58uhLFsb4WPw9VDZGrrgV_CiidG372ktTChT0EXjP5vaHoI9Z9poj376FDxfXT4VN9ns4fq2OJ9lFcWqzyqJCS8NtYhKxoXgltSlogo7JytLLLI8dw65GpWECetSKSW5JI7kjHFOp-BkzF0H_zbY2OulH0KXXmpCqBA4ZeVJRUZVFXyMwTq9Ds3KhI3GSG956pGnTjz1N09NkomOppjE3cKGv-h_XF93GnmF</recordid><startdate>20191201</startdate><enddate>20191201</enddate><creator>Adhikari, Bhaskar Mani</creator><creator>Tung, Ven Ping</creator><creator>Truong, Tuyen</creator><creator>Bansal, Nidhi</creator><creator>Bhandari, Bhesh</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7T7</scope><scope>7X2</scope><scope>7XB</scope><scope>88A</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M2P</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><orcidid>https://orcid.org/0000-0001-8800-6295</orcidid></search><sort><creationdate>20191201</creationdate><title>Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide</title><author>Adhikari, Bhaskar Mani ; Tung, Ven Ping ; Truong, Tuyen ; Bansal, Nidhi ; Bhandari, Bhesh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-c8126ba3e03856776e2db9391ff8ce2e0e64ff0fd0b257efefe998682f2455663</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Analytical Chemistry</topic><topic>Biological and Medical Physics</topic><topic>Biophysics</topic><topic>Carbon dioxide</topic><topic>Carbonation</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Crystallization</topic><topic>Desserts</topic><topic>Ethylene</topic><topic>Ethylene glycol</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Freezing</topic><topic>Frozen food</topic><topic>Ice</topic><topic>Ice nucleation</topic><topic>Manufacturing industry</topic><topic>Nucleation</topic><topic>Original Article</topic><topic>Phase transitions</topic><topic>Sonication</topic><topic>Subzero temperature</topic><topic>Sugar</topic><topic>Supercooling</topic><topic>Temperature effects</topic><topic>Tubes</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adhikari, Bhaskar Mani</creatorcontrib><creatorcontrib>Tung, Ven Ping</creatorcontrib><creatorcontrib>Truong, Tuyen</creatorcontrib><creatorcontrib>Bansal, Nidhi</creatorcontrib><creatorcontrib>Bhandari, Bhesh</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Food biophysics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Adhikari, Bhaskar Mani</au><au>Tung, Ven Ping</au><au>Truong, Tuyen</au><au>Bansal, Nidhi</au><au>Bhandari, Bhesh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide</atitle><jtitle>Food biophysics</jtitle><stitle>Food Biophysics</stitle><date>2019-12-01</date><risdate>2019</risdate><volume>14</volume><issue>4</issue><spage>403</spage><epage>414</epage><pages>403-414</pages><issn>1557-1858</issn><eissn>1557-1866</eissn><abstract>This study was conducted to examine the influence of CO
2
nanobubbles on crystallisation behaviour of water during freezing of model sugar (2–5%
w
/
v
) solutions. CO
2
gas was dissolved at 0, 1000, and 2000-ppm concentrations before freezing. Carbonated sugar solutions in 50 mL plastic tubes were immersed in a pre-cooled (−15 °C) ethylene glycol bath and left to freeze at −15 °C for 90 min. When the temperature of the solutions reached 0 °C, ultrasound (US; 20 kHz) was emitted in the bath for 20 s duration through a metal horn transducer. The US wave applied in the ethylene glycol bath was expected to propagate to the sugar solutions in the tube and promote gas bubble formation from dissolved CO
2
, which will trigger the ice nucleation. Obtained freezing curves were analysed for nucleation time and temperature, supercooling degree, and time taken for phase change. In general, the CO
2
gas promoted freezing of water, causing a noticeable shift in nucleation parameters. For example, nucleation time of 2000-ppm carbonated water coupled with sonication emission for 20 s (7.8 min) was much shorter than that of controls (pure water without any treatment = 19.1 min and US only = 14.3 min). The former initiated ice nucleation just below sub-zero temperature (−0.2 °C) whereas the onset temperature of controls (pure water without any treatment = −11.3 °C and the US only treatment = −10.3 °C). A similar effect was observed with different model sugar solutions. The current findings can be applied to refine the manufacturing process of ice-cream and frozen desserts by the food industries.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11483-019-09590-2</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-8800-6295</orcidid></addata></record> |
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| ispartof | Food biophysics, 2019-12, Vol.14 (4), p.403-414 |
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| language | eng |
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| source | SpringerLink Journals |
| subjects | Analytical Chemistry Biological and Medical Physics Biophysics Carbon dioxide Carbonation Chemistry Chemistry and Materials Science Crystallization Desserts Ethylene Ethylene glycol Food industry Food Science Freezing Frozen food Ice Ice nucleation Manufacturing industry Nucleation Original Article Phase transitions Sonication Subzero temperature Sugar Supercooling Temperature effects Tubes Ultrasound |
| title | Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide |
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