Characterization of Batch and Flow Cell Ultrasonication in the Processing of Oat Protein Concentrates to Obtain Higher Efficiency and Scalability

This study reveals opportunities for the application of ultrasound technology in the processing of oat protein concentrate (OPC), focusing on its effects on particle size and suspension stability. Characteristics such as energy density, residence time distribution, and energy efficiency, which should be considered for scaling up sonication processes, were investigated. The results show that ultrasonication increases the solubility and stability of OPC suspensions, especially when preferring a flow cell design over a common batch design. The flow cell design enables the setting of a back pressure, which results in up to six-times higher intensities for the same mass flow. This allows high energy densities despite high mass throughput and consequently short processing times and thus designing a process with higher efficiency and therefore higher industrial relevance compared to a common batch design.