著者

安井 久一 辻内 亨 Judy Lee 小塚 晃透 砥綿 篤哉

出版者

日本ソノケミストリー学会

雑誌

ソノケミストリー討論会講演論文集 18 (ISSN:24241512)

巻号頁・発行日

pp.97-98, 2009-10-23 (Released:2017-07-18)

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Ashokkumar et al. [J. Am. Chem. Soc. 129, 2250 (2007)] reported that the intensity of the broad-band noise in acoustic cavitation noise from a low concentration surfactant (SDS) solution is much weaker than that from pure water. In the present study, numerical simulations of acoustic cavitation noise have been performed in order to study the mechanism of the much weaker broad-band noise from aqueous surfactant solution. The results of the numerical simulations have indicated that bubbles are shape stable in a low concentration aqueous surfactant solution due to smaller ambient radius of bubbles than that in pure water. It results in the much weaker broad-band noise because there is much less temporal fluctuation in the number of bubbles which is the origin of the broad-band noise. In other words, in a low concentration surfactant solution stable cavitation dominates, while in pure water transient cavitation dominates. Transient cavitation causes the temporal fluctuations in the number of bubbles resulting in the intense broad-band noise.

著者

渡邊 美香 熊野 史一 高橋 晋 伊藤 幸雄

出版者

日本ソノケミストリー学会

雑誌

ソノケミストリー討論会講演論文集 18 (ISSN:24241512)

巻号頁・発行日

pp.95-96, 2009-10-23 (Released:2017-07-18)

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The hot spots that high pressures and temperatures generate during the bubble collapse process, especially in acoustic cavitation, directly related to the physical and chemical reactions, hi this study, to investigate the possibility of realization for the sake production process, we investigate the MB effects on the composition of sake. The fragrance ingredient in sake is affected by the activities of the hot spot and/or shock waves, resulting in the decompositions and the synthsis of the fragrance ingredient. The ethyl acetate and the ethyl caproate activated to are decreasing by hydrolysis, while the isoamyl acetate is activated by increasing in the dehydration. There are many point which must be clarified, i.e., the oxidation of isoamyl alcohol by affecting the dissolved gas in the solutions.