The most prominent and widely known effect of power ultrasound in liquids is the dispersing effect. Including phacoemulsification, ultrasonic pulverization, ultrasonic gel liquefaction, ultrasonic liquid atomization and ultrasonic cleaning.
Ultrasound in the liquid dispersion, completely dependent on the liquid cavitation effect. However, cavitation will not occur if the acoustic intensity is lower than the cavitation valve or cavitation is intentionally suppressed. Ultrasound dispersion in the final analysis is based on the "cavitation" of the basic mechanism.
Using ultrasonic dispersion, emulsifiers do not need to be used, in many cases the ultrasonic emulsification can be 1μm particles below. The formation of this high-quality emulsion is primarily due to the strong cavitation of ultrasound near the dispersive tool.
Ultrasonic dispersion of the use of:
Dispersion with ultrasonic waves, emulsifiers do not need to be used in many cases, phacoemulsification can be 1μm particles below. The formation of this high-quality emulsion is primarily due to the strong cavitation of ultrasound near the dispersive tool.
Ultrasound dispersion in many areas have a wide range of applications: such as food, cosmetics, medicine, chemistry and so on.
Ultrasound in the application of food dispersion can be divided into: liquid - liquid dispersion (emulsion), solid - liquid dispersion (suspension), gas - liquid dispersion of three cases.
Liquid - liquid dispersion (emulsion): If butter will be emulsified, made of high lactose; sauce production, the dispersion of raw materials.
Solid - liquid dispersion (suspension): such as the dispersion of the powder emulsion.
Gas-liquid dispersion: such as the manufacture of carbonated beverage water, CO2 absorption method can be improved, so as to improve the stability.