Introduction to the principle of ultrasonic dispersion

The most prominent and widely known effect of power ultrasound in liquids is the dispersion effect. The dispersion of ultrasound in liquids relies primarily on the ultrasonic cavitation of the liquid.

Ultrasonic dispersion can be used without emulsifier. In many cases, emulsification can obtain particles of 1 μm or less. The formation of this high-quality emulsion is mainly due to the formation of ultrasonic cavitation near the dispersion tool. The chemical agent can disperse the paraffin in water, and the dispersed school has a diameter of less than 1 μm.

Ultrasonic dispersion holding points are usually small in vibration and large in acceleration. Ultrasonic dispersing devices have been widely used in food, fuel, new materials, chemical products, paints and other fields.

2 principle of dispersion

1. Ultrasonic generator: its efficiency is up to 90%, and its volume is small and light weight; (also known as ultrasonic drive power).

Ultrasonic dispersion equipment

2. Ultrasonic aid system, in order to obtain high power, the common vibration frequency is selected at about 15 kHz. The ultrasonic generator and the resonance system form an automatic frequency tracking system; (the ultrasonic vibrator composed of ultrasonic transducer and ultrasonic horn) ).

3. Ultrasonic dispersion tool; (the ultrasonic tool head is connected to the vibrator).

4 Application range

Ultrasonic dispersion principle

Ultrasonic dispersion has been widely used in many fields: food, cosmetics, medicine, chemistry, etc. The application of ultrasonic waves in food dispersion can be roughly divided into three types: liquid-liquid dispersion (emulsion), solid-liquid dispersion (suspension), and gas-liquid dispersion.

Solid-liquid dispersion (suspension): such as dispersion of a powder emulsion.

Ultrasonic dispersion can also be used for the preparation of nanomaterials; for food sample detection and analysis, such as ultrasonic dispersion liquid phase microextraction