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To improve the capacity and reliability of a rotary ultrasonic machining system, a novel giant magnetostriction ultrasonic processing system (GMUPS) was designed. By using the equivalent circuit model, an optimal compensation model of the GMUPS, with and without a rotary transformer, was proposed. Considering the distributed capacitance of the coil at high frequency, the method of impedance analysis was applied to determine a feasible optimal compensation. To identify the optimal compensation parameters, the characteristics of the GMUPS were studied, including its primary and secondary currents, resonant frequency, and vibration amplitude. The results of the vibration amplitude test demonstrated that impedance analysis was a feasible way to determine the optimal compensation capacitance. The compensation circuit greatly affected the magnitude of the vibration output of the GMUPS, while it did not affect the amplitude-current sensitivity or resonant frequency of the GMUPS. By optimizing the compensation circuit, the impedance of the GMUPS was obviously reduced and the vibration amplitude was maximized. In addition, these results show that impedance analysis can produce a series of relatively optimal compensation capacitances, which makes it greatly useful for adjusting the compensation capacitance as the primary or secondary compensation capacitance deviates from its optimal value.

In this study, a new method of ultrasonic vibration processing of high-speed EDM ultra-fine copper tube electrode is proposed, and the deformation process of copper tube during processing is simulated by finite element analysis, and a prediction model of wall thickness change of ultrasonically processed copper tube electrode is established, and the predicted values are in good agreement with the experimental measurement data. The surface quality of copper tube electrode after ultrasonic processing was improved, and the roughness was reduced from Ra1.28 to Ra0.43 µm, which is important for the automated production of high-quality ultra-fine copper tube electrode.

Background: Saudi coffee, made from Khawlani beans, is known for its sweeter, less acidic flavor and rich content of bioactive compounds. However, traditional preparation methods are time consuming and inefficient in extracting these compounds, limiting their global appeal. This study introduces an ultrasonic-assisted nanoparticle preparation technique to enhance the extraction efficiency, chemical profile, and sensory quality of Saudi coffee. The method aims to overcome limitations of traditional grinding by reducing the particle size while preserving key bioactive compounds. Methods: Finely ground coffee was subjected to ultrasonic processing at optimized parameters 450 W (60% of 750 W output), with 10 min of pulsed sonication to produce nanoparticles. These were characterized using SEM, FT-IR, XRPD, and particle size analysis. Comparative chemical analysis (caffeine, total phenols) and sensory evaluation were conducted against regular Saudi coffee. Results: Ultrasonication reduced the particle size to ~101 nm, significantly enhancing caffeine (from 0.54 to 3.21 mg/g) and phenolic content (from 426.7 to 1825.3 µg GAE/g). Solubility also increased from 40.7% to 75.9%. Sensory tests showed an improved aroma, mouthfeel, and flavor. These improvements are attributed to an enhanced extraction and surface area at the nanoscale. Conclusion: Ultrasonic-assisted nanoparticle technology significantly improves the physicochemical and sensory properties of Saudi coffee. This approach offers a fast, scalable, and eco-friendly method for quality enhancement, positioning Saudi coffee for greater global competitiveness.

Cadmium (Cd) is a typical nitrification inhibitor, which has a strong inhibitory effect on partial nitrification (PN). The discrepancy on Cd tolerance of PN sludge caused by low-intensity ultrasound (LIU) was studied. It suggested that the half inhibitory concentration (IC 50 ) of sludge was increased from 24.51 to 29.07 mg/L by 35 days of ultrasonic treatment, and the Cd tolerance of sludge was enhanced. Further analysis indicated that contents of extracellular polymeric substances (EPS) rose substantially because of LIU, which played a catalytic role on increasing adsorption capacity of PN sludge for Cd.

In this work, a systematic review of the published literature was conducted, following the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses, on the ultrasonic treatment of magnesium-aluminium alloys for grain refinement. Scopus, Science Direct, and Web of Science databases were used in the literature search, which was finished by the 1st of June 2021. Seventeen articles met the eligibility criteria and were considered in this review, organized according to the type of ultrasonic treatment applied: isothermal (8/17) or continuous (9/17). Summary tables were used to categorize the information gathered from the articles, namely Treatment Conditions, Microstructural and Mechanical Analysis, and Mechanisms Behind Ultrasonic Grain Refining Ability. This systematic review aimed to structure and organize the available information regarding the ultrasonic processing of magnesium-aluminium alloys so new researchers can find a start point for their works and identify potential gaps in this research field.

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity of CPI indicated that ultrasound treatment exposed more hydrophobic amino acid residues. The analysis of sulfhydryl content and zeta potential showed that ultrasound caused the disulfide bond of CPI to be opened, releasing more negatively charged groups, and the solution was more stable. In addition, Fourier Transform Infrared Spectroscopy (FT-IR) and intrinsic fluorescence spectroscopy showed that ultrasound changes the secondary and tertiary structure of CPI, which is due to molecular expansion and stretching, exposing internal hydrophobic groups. The emulsification and foaming stability of CPI were significantly improved after ultrasonic treatment. Ultrasonic treatment had a minor effect on the solubility, foaming capacity and in vitro digestibility of CPI. All the results revealed that the ultrasound was a promising way to improve the functional properties of CPI.

The mechanical stability of the catalytic electrodes used for hydrogen evolution reactions (HER) is crucial for their industrial applications in anion exchange membrane water electrolysis (AEM-WE). This study develops a corrosion strategy to construct a self-supported electrocatalyst (Int-Ni/MoO 2 ) with high mechanical stability by anchoring the Ni/MoO 2 catalytic layer with a dense interlayer of MoO 2 nanoparticles. The Int-Ni/MoO 2 exhibits a strengthened homostructural interface between the interlayer and catalytic layer, preventing the detachment of the catalyst during ultrasonic treatment. The blade-shaped catalytic layer reduces bubble shock and potential fluctuations at high current densities up to −6000 mA cm −2 . As a result, the Int-Ni/MoO 2 electrode exhibits a low overpotential of 73.2 ± 14.2 mV and long-term stability for 6000 h at −1000 mA cm −2 in a 1 M KOH solution. The Int-Ni/MoO 2 assembled AEM-WE device demonstrates long-term stability at 1000 mA cm −2 for 1000 h with a very low degradation rate of 3.96 µV h −1 . The mechanical stability of catalytic electrodes is crucial for anion exchange membrane water electrolysis. Here, the authors report a corrosion strategy to construct an electrode with high mechanical stability by anchoring a blade-shaped catalytic layer onto a dense interlayer.

Over the last decade, ultrasound technique has emerged as the potential technology which shows large applications in food and biotechnology processes. Earlier, ultrasound has been employed as a method of enzyme inactivation but recently, it has been found that ultrasound does not inactivate all enzymes, particularly, under mild conditions. It has been shown that the use of ultrasonic treatment at appropriate frequencies and intensity levels can lead to enhanced enzyme activity due to favourable conformational changes in protein molecules without altering its structural integrity. The present review article gives an overview of influence of ultrasound irradiation parameters (intensity, duty cycle and frequency) and enzyme related factors (enzyme concentration, temperature and pH) on the catalytic activity of enzyme during ultrasound treatment. Also, it includes the effect of ultrasound on thermal kinetic parameters and Michaelis–Menten kinetic parameters (k m and V max ) of enzymes. Further, in this review, the physical and chemical effects of ultrasound on enzyme have been correlated with thermodynamic parameters (enthalpy and entropy). Various techniques used for investigating the conformation changes in enzyme after sonication have been highlighted. At the end, different techniques of immobilization for ultrasound treated enzyme have been summarized.

Cranberry pomace considered as a by-product of fruit industry contains seeds which may be processed to highly nutritive oil. Conventional extraction methods may be, however, harmful to natural environment, thus alternative, ultrasound-assisted extraction method may be useful tool to reduce environmental impact. In the following study, sonication was applied to extract oil from cranberry seeds. The aim of the study was to determine the most efficient conditions of ultrasound-assisted extraction of oil and to investigate sonication influence on the properties of final product. Ultrasound amplitude and extraction time were independent variables; yield and maximum induction time of oils were responses. The most efficient conditions were amplitude of 95% and extraction time of 11.38 min. Model predicted extraction yield of 22.55 ± 0.36% (vs. actual 21.98 ± 0.08%) and induction time of 52.60 ± 0.95 min (vs. actual 61.95 ± 3.06 min). Detailed analyses of oil extracted in the most efficient conditions and the control sample were performed. Kinetic parameters of oil oxidation, fatty acid profile and distribution, melting characteristics studies were carried out. Sonication influenced activation energy of oxidation reaction, contribution of chosen fatty acids (oleic, α-linolenic and eicosenoic fatty acids) and distribution of oleic and α-linolenic fatty acids in sn-2 position of triacylglycerols. Slight changes in melting profile of oils were also recorded. Scanning electron microscopy of cranberry seeds revealed that ultrasound treatment resulted in pore enlargement and fat agglomeration damage. Additional studies of thermal properties of cranberry seeds: differential scanning calorimetry and modulated differential scanning calorimetry were performed, which confirmed that cranberry seeds may be a new source of oil with unique properties.