minute so my sincere apology small when you have the rare constant of a chemical : :: ::

today I will be uh sharing fraction cycle then the reaction for example that can we have done is we have seconds and then you do the the crystals that can
some of the research bubbles expand because increase developed an ultrasound sprad rying then it becomes ultimately affect the quality
: : : based process as you can see easily um um of the product that you make
that we do in ultrasonic food the pressure around the the right of a chemical : :: ::
processing and um kind of bubble decreases and so on reaction a similar kind of um the the results are runnable without any for example here you can
demonstrate that it is a so pretty much the bubble you know Mass transfer summarized here but this is aggregate formation so it is look at the P Oil crystals and
: starts to oscillate due to the effect can be seen here again the outcome of a research easily adaptable for an if you try to use
green technology um that can pressure : that we have done for years :: ::
be um implemented in : you can see the particles so simply what industry because they simply ultrasound so if you
industrial fluctuations in the liquid but around the cavitation bubbles : needs to put an ultrasonic conventionally use um
: simultaneously they also are moving because of the you do is you take certain system in between the Crystal conventional
scale as I was introduced um grow in size through a strong sheere force and that amount of way proteins and heating and the spray drying crystallization
um you know my my my full process called rectifi force in fact the way proteins :: ::
name is quite long mutand : : : system and quite often um process for form P oil you
: diffusion process we don't can also be used example to are the one that are um you the people working in food can see that it is quite clumpy
and asokumar people call me have to go into the details generate an ulion we talk know responsible for this food industry they don't no crystals are formed but
simply Ashok um I'm the that itself will need : heat instability or :: when you use ultrasound at
assistant Deputy chancell : about food ulion later on : want uh any kind of external ::
: me minutes or half an hour have water and oil you make heat um induced aggregation material in contact with food the right intensity level you
International so I would like but the bubbles grow in water and and in milk you have casins the processing material in this can see that you get nice
to briefly talk about the response to the the : : case milk so there are crystals of the palom oil fat
University of Melbourne the : oil they don't basically um you :: okay so again when you have
University of Melbourne was sound the sound pressure : know that much cost this ultrasound units that are ::
: fluctuation and then when and this is the the chemistry aggregation process you have available where the ultrasonic these kind of nice crystals
established in um during the they reach what we call a that I was talking to you um carbohydrates and fat they horns or the ultrason and when you use them for
colonial period and : you know if you have water don't transducers are fit at the making some products they
: critical or resonance size they molecules within this hot hot : :: have much better
you can see some of the grow and automatically zone they do not affect this outside of the the the cylinder ::
buildings are still kind of collapse and that's what : agregation process so primar like this and then you can do quality the other area of
reflect what we have in the : of the gravitation bubbles we it is the way protein this continuous applications in food is food
: this video clip at the bottom can generate hydogen : :: emulsions and as you know
UK um the University of shows you can see the bubble hydrogen atom which is a that is causing this kind of process in a con non- cont milk is an
Melbourne is ranked number is growing and then reducing agent hydroxy Vis heat induced aggregation mode okay so it is an ::
one in Australia for many : radical which so if you take certain amount industrially viable Emulsion ice cream is an
: collapsing very fast which is : of w proteins in normal :: emultion butter cheese they're
years now and uh an anabatic process So based is an oxidizing agent that can : process that is for the milk all some sort of emulsions so
internationally um we are on thermodynamics simply be used for reduxx milk you have % here we are system we can also change here I'm just simply going
ranked based on Qs ranking whenever you have a chemical using almost double that the viscosity of starch ::
and : : amount we can even use up :: to demonstrate that using
: volume change that volume reactions so what we have to % so when you simply or carbohydrates uh in this ultrasound if you form an
based on aru and and the change corresponds to work been doing in at the heat particular case basically they Emulsion it is very very
time Higher Education W is equal to P University of Melbourne : are trying to make some stable
Ranking so we have closely : when I that W protein solution you :: ::
: Delta V in this case all the : can see the viscosity is starch nanop particles by without adding any
about , students um about % work is converted into heat started this research back in substantially sonicating big microparticles stabilizers that's why we call
of them are international and that heat can be about for years we looked : of the starch I think this screen processing even
students and U we : into the basic increasing and then after that :: ::
: used for example to break um : preheating process which is this is one of the areas also in the previous case we did
have significant research chemical bonds to generate aspects of this acoustic for a minute or so if you Dr Nik nckin is working and not add any chemicals or any
investment by the university radicals and do some cavitation process acoustic sonicate then the viscosity also she did some anything we simply
which is kind of compensated : citation is the one that I : :: ::
by the teaching chemical reactions or the showed you where the decreases okay so less than work back in Melbourne improved the quality of the
: bubble oscillations also bubbles are minute you can bring the when she visited us so that's crystals formed or we
income uh what you see here generate some physical : viscosity down to the same also one possibility where avoided the heat stability
in these photographs is this is forces that growing and collapsing : :: without adding any chemicals
the main entrance : automatically to generate level as before but that you can change the functional that's why
: can be used for example for physical and chemical forces doesn't show anything what properties of not only ::
um that you see um people processing applications so : is important here is that you proteins but also we call ultrasound is a green
walking in uh and also you majority of the food and following that kind of see carbohydrates and other process because we don't
can see the aerial view of : fundamental understanding : :: need to add any external
: applications we need the then we started focusing on the the second graph that you things another application chemicals or we don't we use
the University campus uh physical forces rather than applications applications of see on the on the right hand primarily in the um ::
which is um kind of north the chemical forces so this ultraone side so if you heat pharmaceutical area but also very very limited amount of
side of the city center particular slide kind of : : in energy so here we are trying
: : or on chemistry in energy the preheated solution you :: to distribute some um
you can see the big buildings gives you a summary of what environment health and food can see the viscosity keeps on the food food area um is the nutritional oil like
on the at the city center we an overview of what physical so today I'll be kind of increasing but if you hit the Sono crystallization so you ::
have about seven and chemical forces are : one minute know how to make fish oil in skim milk to make
: : primarily focusing on food : :: the skim milk more
campuses but the main generated as I have already processing uh for example sonicated solution you can a crystals so you take nutritional okay so if you use
campus is parkle campus explained to you um you can see here some see that the viscos is not dissolve for example sugar ::
which is what you see in this : emulsions but we can also changing um sugar in water make a the conventional
Photograph the other the heat can be high amount use : saturated solution cool it homogenizer to make an
campuses are around of heat can be generated that : significantly so what it means down below ° Emulsion so here we have
: kind of for example is the chemistry or chemical is you take the milk heat it :: flax seed oil which is an
Victoria mainly purpose built : forces for making for ° or so and C you form crystals so what omega- oil which has an
for example the very big one response for a temperature nanomaterials catalytic : they have shown is that the ::
is for veterinary science cek change of , to , Kelvin and materials then sonicate for minute and physical sheer forces yellow color if you do use a
is more into because : then does not matter how :: conventional homogenizer
: : but also for other applications long you heat it the that we generate during for an for
Horticulture and so on with there's a volume change as I said we will be simply : sonication can also control ::
this brief introduction to the pressure also is uh increasing focusing today on food Sonic the heating does not the properties of the emulsification or ultrasound
University of Melbourne um within the bubble this : cost the aggregation process :: homogenizer you can see that
I would like to now focus pressure is released back into applications so one of the so what we have done crystals that you form and in the Emulsion that you make
: the early work that we did uh : food industry what this is using conventional emulsifier
on my research uh : with daily industry in is by doing one minute of relevant to is for ::
presentation as you know system by means of shock Melbourne um or in in sonication we can completely :: immediately destabilizes you
from the title waves it is that shock wave Victoria was to avoid the example if you try to make can see the creaming on the
: that can be used : : ice creams and if you use top whereas when you use
my I use mainly ultrason for : reduce the or improve the aggregation of these W Sono ::
making chemical reactions or for mass transfer effect and heat stability and um the proteins that means the uh :: the ultrasound you don't see
processing also for processing we also problem is kind of spray drying process will crystallization during the ice that kind of creaming which
: have um bubbles : : cream formation then the fat means the emultion is very
applications and alron : summarized here so when continue without any issues crystals that you generate and stable so the question that
basically refers to um the collapsing asymmetrically as you have some high viscous whether you sonicate for :: you
sound waves that are Beyond you can see in this Solutions and if you try to minute minute or minutes or also Su sugar crystals that ::
: photograph which is called : minutes the effect is the you generate are much much have to ask is why when you
Kilz or , , Herz and and and micro jet the micro jet also for example use that high : much smaller less than use ultrasound the emultion is
we call that alone because has a strong Mass viscus solutions for spray same so what it means is for :: stable as you know we need a
our human : drying processes an industrial process the nanometers and so on that stabilizer for an
: transfer effect so the shock : processing time needs to be makes the um the mouth feel ::
year cannot um respond to waves micro micro jet Etc sometimes that high viscous very minimal the lowest or the texture very Emulsion to be stable so uh
this frequency we can hear can generate strong Shear solution can lead into the : :: when you use ultrason what
from HZ to : formation of a gel and you possible energy consumption smooth so the quality of ice happens is ulton kind of uses
: forces and the radicals that : so in this case you know in cream or the quality of yogurt the way
, Herz but beyond that level generated can also do some know simply if you heat milk the optimize process that you make is ::
we cannot below Herz some chemical reactions okay milk at home you will if you : :: proteins that are present in
animals use : keep on heating you will nowadays we can do this in is um much better than the liquid in in skin milk if if
: so this kind of simple form a thin film that is seconds seconds of conventional processes so the you want to if you take some
them for communication summary of everything and I formed at communication Interruption picture shows that when ::
purposes some animals also just want to kind of show you : : :: of these kind of um n
use ultrasound for a couple of videos in order to the top of the milk that is due gives the heat stability to this you have a saturated solution naturally existing proteins or
communication purposes : to the denaturation of the milk um during the spray when you sonicate where you native proteins they are
: show how strong the physical Dair proteins or W drying process okay so have the cavitation ::
um the photograph that you forces can be the sheer forces : : :: globular in structure they are
can see most of us know can be to increase proteins that leads to that that's the first successful bubbles that's where the C are not surface active so when
ultrason ultrasonic : aggregation and then gel story in terms of using generated and then they grow you make an Emulsion
: the mass transfer sometimes : sonication for um :: droplet these proteins will not
Imaging that you see here but you may not see this uh video formation so this is a big : in they move into the rest of ::
what happens is when you that I'm playing if if you problem for da industry when improving the the the um the liquid so it has been go to the water the water oil
use ultrasound waves um in a : they try to do uh prepare for functional properties of milk shown that this is interface to stabilize the
liquid like in don't see it let me know uh example milk powder or da so this particular uh :: ::
: but what you basically see is da : uh this work was done by Emulsion so when you have
water for example uh most of a bubble oscillating in a small : slide shows that we can use Unilever u in in UK um the fxid oil droplet you want
these liquids will have small capillary and you have some based kind of powder this process for uh you know sonoc cation sonoc some proteins to go
gas bubbles BL systems um during this spray large scale treatment :: ::
: : drying : crystalization can affect the there absorb and then
dissolved in the in that liquid silica particles in water like a : this is a Contin continue um primary nucleation but also stabilize the Emulsion so
so those gas bubbles will dispersion when the bubble is process so during spray continuous process so you secondary nucleation it can what the sonication does is
respond to the pressure oscillating you can see the drying process they heat the have a tank of milk just change the or decrease ::
: strong Shear milk to about ° or so : :: it partially denatures the
fluctuation that are that are : : continue circulate that milk the nucleation time it can protein but only when small
generated by the ultrasound forces pushing these particles and then spray dry but when through a heat exchange decrease the crystal size as I quantity you know less than
itself so when you so instead of these particles you heat the milk for ° quite through a heating process explained to you size ::
: you have molecules for often the :: :: .% once you denature the
have the compression cycle example you can increase : followed by you know and distribution can be protein then they have they
the bubbles that are dissolved : denaturation of the protein circulating through the affected so it can control not are more surface active
in the liquid become the ma Mass transfer which happens that leads to the gel ultrasonic processing unit for only the nucleation process ::
: can increase the right formation okay so what to but also the shape and size of
so they go to the interface
and stabilize and if you leave
this solution
::
for some more time any
unused partially denatured
protein will
::
return to the global state so
the sonication does not make
permanent change to the or
permanently denature
::
the protein okay it's like
warming milk so if you warm
the milk proteins will
::
have intact structure the
warming the milk will not
Dage the protein compared
::
to for example if you just fry
fry the egg for example then
basically completely denature
permanent
::
permanently denature the
protein so ultrasound does
this kind of partial
denaturation of very small
quantity of
::
naturally existing W proteins
and make them as stabilizers
to make the emultion stable
so again we don't add
external
::
stabilizer we don't add
external chemicals and that
stabilizes this the the the
emion
::
droplets the next example
that I'm going to talk to you
about is polyphenols are
::
making nanop particles from
polyphenols and they as you
know
::
polyphenols are used in biom
medicine food and and many
other applications including
cosmetic
::
applications from nutritional
perspective polyphenols are
good because they are good
antioxidants uh that's why
::
when you go to a doctor they
ask you to eat lots of
vegetables and and and fruits
vegetables and fruits they
have
::
large quantities of the
polyphenolic compounds so
quite often if you go to
::
some um you know
supermarket and if you try to
buy
::
some of these pills or or
capsules um they basically
convert this
::
polyphenolic compound into
some powder form and they
encapsulate in capsules
::
and they recommend you to
take those capsules but in
recent time what they have
um shown is if you can make
rather
::
than kind of make normal
powder if you we can make
these kind of polyphenolic
::
compounds into nanop
particles they have better
stability in the stomach in
terms of stay stay there for a
bit longer
::
being AB absorbed into the
system so you have a better
chance of taking the the
::
um antioxidants or
polyphenolic compounds into
your system compared to a
::
normal capsule okay so if
you just consume a capsule
maybe you will only have %
absorbed but if you have Nan
::
particles then you will have
% absorbed by the system so
that's large
::
body of research that is being
currently done that converts
some of these kind of
antioxidant polyphenolic
compounds into
::
some polymeric and Nan
polymeric nanoparticles so
what we have done is we
::
have in order to prove this
kind of um prove like a proof
of concept study we
::
wanted to see if sonication
can do or convert some of
these polyphenolic
::
compounds into nanop
particles so we have done
that work as you can see if I
::
take this compound and
dissolve that in water and
sonicate for some time then
they are converted into nanop
::
particles the mechanism itself
is quite complex and that's
what it is shown here
::
but what we are trying to
show here is that to
polymerize a polyphenol it is
a high energy
::
process you need some
hydroxy radicals that are
generated by cavitation
process on top of it you also
need the heat that
::
is generated by the cavitation
bubbles a combination of the
Heat and the radical
production that's what it
induces this
::
polymerization of the
polyphenolic compounds and
then once you reach certain
oligomeric stage then they
reach
::
the solubility limit and
collapse into nanop particles
again you know we don't
have much time for me to
properly go
::
through the mechanism but
we do have a clear
understanding of the
mechanism by which these
::
how the antioxidants are
converted into polyphenolic
compounds a similar kind of
approach can
::
be taken to make some um
um what we call Cal
materials for example I can
take
::
some proteins or
carbohydrates dissolve them
in water and we I can take
some
::
nutritional compounds like
fish oil vitamin or any
nutrient make them as an oil
water
::
Emulsion but when you say
make an Emulsion these
::
biopolymers will go and
absorb at the interface that's
what how the normal
::
emultion is formed but what
sonication can do is they can
Crosslink these proteins to
form a thin shell so what it
::
means is the thin shell
completely protects the
nutrients and when you put
them into a foot Matrix they
are
::
isolated from the
environment so that they
prone to oxidation heat or
UV light
::
what it means is until you
you eat these microspheres
the nutritional compounds are
protected so again we are
showing
::
that sonication does not affect
the nutritional value of the
compound because we are
only sonicating for few
::
seconds to form that
Emulsion but once you
encapsulate and if you look
into the
::
liquid or if you recollect the
liquid by breaking this shell
if you analyze you
::
don't form any new compon
what it means is the
nutritional value of the
original compound is
::
preserved again I'm skipping
the um some few things so
what are the applications for
this in this particular
::
case we did a project for we
did a project for um cbury
chocolates or M
::
where we can use this
technology to encapsulate
flavors not only that we can
um
::
incorporate these flavors you
can also incorporate vitamin
and other things and then put
them into any confectionary
::
product including chocolates
and then basically when you
eat that chocolate or any
other infection product then it
is
::
nut it has nutritional value
but the cbury people initially
they were interested more
into
::
encapsulating some um trying to extract some
flavors like strawberry flavor materials from
or mint flavor which we ::
could do using this algae and normally when you
:: extract you get a stable
technology and um the Emulsion that looks like
advantage as I said before is ::
conventionally when you this like a paste and if you
:: want to remove for example
try to incorporate some some if you have a
flavors they are prepared ::
through spray drying nutritional compound that is
:: oily in nature hydrophobic in
process heat treated flavors nature you have to
lose their uh you know the ::
taste and and and and add a chemical solvent to
:: take that oil out but in this
value whereas if you use the case again we can simply
our Cal formation process or ::
microsphere use the Sono processing few
:: second sonication then the oil
formation process then you gets separated
have better value for that ::
product .% of pure from the biomass again no
:: chemicals added a simple
flavor not heat treated can be process okay so what I
incorporated in a stable with ::
a high have shown in this minutes
:: very quickly without going
stability into any through the details of
confectionary product we mechanism I have shown that
took that concept and did a ::
project ultrason Ultrasonics and Son
:: chemistry is a green process
for um Bill and Melinda processing technology
Gates Foundation where they ::
were asking us to use this that can be used in various
:: food applications and the
technology to encapsulate photograph that you see is
some nutrients like vitamins um Dr nikan when she came
Etc and then we can to my
:: ::
distribute that or incorporate lab um several years ago um
that into for example to spend few months to do
:: some work in um you know
biscuit uh you know during ::
this kind of biscuit baking or preparation of starch nanop
making a bread all particles um this was a photo
:: that was taken with my
those during all those process students at that point again I'd
the nutrient is protected the like to
advantage here is that if you
put them put these
::
nutrients into biscuits then
you don't need to worry about
storage or instability you can
store them for a
::
year or two until someone
eats the biscuit or bread the
nutritional value
::
of those compounds are
protected by this kind of thin
shell that we form by the
sonop processing
::
methodology um the last
example that I would like to
quickly mention is formation
of Emulsion gels again
::
Emulsion gels are used in
various um applications by
medical application but
::
also in the food area for
example cheese and other
things are Emulsion gels if
::
you want to make an
emultion gel conventionally
you take a particular oil
::
or a fat and then you use
some large amount of
chemicals like mif fire uh
::
starches thickeners etc for to
form that network of um you
know the proteins or
::
biopolymers where the
emulsions get stabilized okay
but when you do this kind of
chemical process the
Emulsion
::
gel that you make are not
good for your health because
they may be converted
::
into some poisonous
compounds so what we have
gen you know developed
using the
::
ultrasonic processing is that
you simply make an
Emulsion like I showed you
before for
::
example here we are adding
small amount of oil into skim
milk so we will form an
::
oil in water Emulsion by this
process
::
then if you put that Emulsion
into a high press Processing
Unit you get the
::
Emulsion G very quickly
right so in this process we are
not adding any external
::
chemical simply oil with
some milk and you you can
form an Emulsion gel
through
::
the ultronic processing the
final one is um you know
again in the food area quite
often we
::
extract nutritional material
from plant in this case we are