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Liquid atomization as a fluid disintegration method has been used in many industrial applications such as spray drying, coating, incineration, preparation of emulsions, medical devices, etc. The usage of ultrasonic energy for atomizing liquid is gaining interest as a green and energy-efficient alternative to traditional mechanical atomizers. In the past two decades, efforts have been made to explore new applications of ultrasonic misting for downstream separation of chemicals, e.g., bioethanol, from their aqueous solutions. Downstream separation of a chemical from its aqueous solutions is known to be an energy-intensive process. Conventional distillation is featured by low energy efficiency and inability to separate azeotropic mixtures, and thus novel alternatives, such as ultrasonic separation have been explored to advance the separation technology. Ultrasonic misting has been reported to generate mist and vapor mixture in a gaseous phase that is enriched in solute (e.g., ethanol), under non-thermal, non-equilibrium, and phase change free conditions. This review article takes an in-depth look into the recent advancements in ultrasound-mediated separation of organic molecules, especially bioethanol, from their aqueous solutions. An effort was made to analyze and compare the experimental setups used, mist collection methods, droplet size distribution, and separation mechanism. In addition, the applications of ultrasonic atomization in the production of pharmaceuticals and medical devices are discussed., (Copyright © 2022. Published by Elsevier B.V.)

Drying is one of the most prevalent methods to reduce water activity and preserve foods. However, it is also the most energy-intensive food processing unit operation. Although a number of drying methods have been proposed and tested for the purpose of achieving a time- and energy-efficient drying process, almost all current drying methods still rely on thermal energy to remove moisture from the product. In this study, a novel use of power ultrasound was explored for drying of apple slices without the application of heat. The non-thermal ultrasound contact drying (US-CD) was performed in the presence of an air stream (26-40 °C) flowing over product surface to remove mist or vapor produced by the ultrasound treatment. The effects of the non-thermal US-CD, hot-air drying (HAD), and freeze drying (FD) on the changes in rehydration ratio, pH, titratable acidity, water activity, color, glass transition temperature, texture, antioxidant capacity, total phenols, and microstructures of the samples were evaluated. The moisture content of the apple slices reached below 5% (w.b.) after 75-80 min of US-CD, which was about 45% less than that of the HAD method. The antioxidant capacity and total phenol contents of the US-CD samples were significantly higher than that of the AD samples. The non-thermal ultrasonic contact drying is a promising method which has the potential to significantly reduce drying time and improve product quality., (Copyright © 2021 The Author(s). Published by Elsevier B.V. All rights reserved.)

Modified pectin (MP) was reported to have increased bioactivities compared with the original one. However, traditional modification methods such as using an acidic solvent with heating are not only costly but causing severe pollution as well. In this study, manothermosonication (MTS) with a continuous-flow system was utilized to modify citrus pectin. The citrus pectin (5 g/L) treated by MTS (3.23 W/mL, 400 kPa, 45 °C) exhibited lower molecular weight (Mw, 248.17 kDa) and PDI (2.76). The pectin treated by MTS (400 KPa, 45 °C, 5 min) exhibited a narrower Mw distribution and lowered more Mw (48.8%) than the ultrasound(US)-treated (23.8%). Pectin degradation data fitted well to kinetic model of 1/Mw t -1/Mw 0  = kt (45-65 °C). A lower activation energy of 13.33 kJ/mol was observed in the MTS treatment compared with the US-treated (16.38 kJ/mol). The MTS-treated pectin lowered the degree of methoxylation (DM), mol% of rhamnose and galacturonic acid (GalA) while increased mol% of galactose (Gal), xylose (Xyl), and arabinose (Ara). The 1 H and 13 C nuclear magnetic resonance showed that MTS could not alter the primary structures of citrus pectin. However, an elevated (Gal + Ara)/Rha and reduced GalA/(Rha + Ara + Gal + Xyl) molar ratios after MTS suggested that MTS resulted in more significant degradation on the main chains and less on the side chains of pectin, in agreement with the result of atomic force microscope. Moreover, the MTS-treated pectin exhibited a higher 1,1-diphenyl-2picryl hydrazyl radical scavenging capacity compared with original pectin., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier B.V. All rights reserved.)

This study was performed to evaluate the responses of Escherichia coli 0157:H7 inoculated in an apple-carrot blended juice to manothermosonication (MTS) treatments. The MTS treatments were conducted in a continuous-flow MTS system. The juice samples were exposed to ultrasound treatment at combinations of three temperatures (60, 50 and 40°C) and three pressure levels (100, 200, and 300kPa) for five residence times (15, 30, 45, 60, and 75s). The results showed that higher treatment temperature (i.e. 60°C) and hydrostatic pressure in the MTS system significantly enhanced the microbial reduction. A FDA mandated 5-logCFU/ml reduction of E. coli 0157:H7 for juice processing was achieved in 30s for MTS treatment at 60°C, in comparison to 60s at 50°C. The Weilbull and Log-logistic models provided the best fitting of the inactivation data for the MTS treatments. Extensive damage of E. coli 0157:H7 cells treated with MTS was observed on micro-images of scanning electron microscopy and transmission electron microscopy., (Copyright © 2016 Elsevier B.V. All rights reserved.)