Pros and Applications of Nanobubbles – Review

Abstract

Nanobubbles, generations forms, basic studies and applications constitute a vast research area, included their usage in advanced mineral flotation. There are investigation needs for sustainable generation procedures, stability and understanding the nanobubbles interfacial properties and structures. Results proved that a decrease in pressure makes the super-saturated liquid suffers cavitation and nanobubbles were generated. Keywords: liquid, nanobubbles, pressure, super saturated REFERENCES [1] F. Xuetong, B.A. Niemira, C.J. Doona, F.E. Feeherry, R.B. Gravani (eds.). Microbial Safety of Fresh Produce. USA: Blackwell Publishing and the Institute of Food Technologists; 2011, 13(2): 11–23p. [2] C.R. Schulz, W.D. Bellamy. The role of mixing in ozone dissolution systems, Ozone: Sci Eng. 2000; 22.4: 329–50p. Web. 29 Sept. 2016. [3] M. Sadatomi, A. Kawahara. An advanced microbubble generator and itsapplication to a newly developed bubble-jet-type air-lift pump, Multiphase Sci Technol. 2007; 19(4): 323–42p. [4] S.H. Oh, J.G. Han, J.-M. Kim. Long-term stability of hydrogen nanobubble fuel, Fuel. 2015; 158: 399–404p. [5] K. Ohgaki, N.Q. Khanh, Y. Joden, A. Tsuji, T. Nakagawa. Physicochemical approach to nanobubble solutions, Chem Eng Sci. 2010; 65: 1296–300p. [6] S.-Y. Lee, M. Costello, D.-H. Kang. Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves, J Food Protect. 2004; 67(7): 1371–6p. [7] H. Ikeura, F. Kobayashi, M. Tamaki. Removal of residual pesticides in vegetables using ozone microbubbles, J Hazard Matter. 2011a; 186(1): 956–9p. [8] K. Kirezieva, P.A. Luning, L. Jacxsens, A. Allende, G.S. Johannessen, E.C. Tondo, A. Rajkovic, M. Uyttendaele, M.A.J.S. van Boekel. Factors affecting the status of food safety management systems in the global fresh produce chain, Food Control. 2015; 52(0): 85–97p. [9] K. Joshi, R. Mahendran, K. Alagusundaram, T. Norton, B.K. Tiwari. Novel disinfectants for fresh produce, Trends Food Sci Technol. 2013; 34(1): 54–61p [10] H. Ikeura, F. Kobayashi, M. Tamaki. Removal of residual pesticide, fenitrothion, in vegetables by using ozone microbubbles generated by different methods, J Food Eng. 2011b; 103(3): 345–9p. [11] H. Ikeura, S. Hamasaki, M. Tamaki. Effects of ozone microbubble treatment on removal of residual pesticides and quality of Persimmon leaves, Food Chem. 2013; 138(1): 366–71p.