Ultrasonic mixing, homogenization, and emulsification in food processing and other applications
H. Delmas; L. Barthe Laboratoire de Génie Chimique, Toulouse, France
This chapter analyzes the effects of power ultrasound on physical operations used either for the production and/or dispersion of a solid or a liquid phase in a liquid through precipitation, crystallization, emulsification, or simple deaggregation or for the disruption and/or dissolution of particles, floc, curd, or cells. First, a brief survey of cavitation and acoustic streaming gives the minimum information necessary to understand local and global US-induced hydrodynamics and their role on micro- and macromixing. Concerning specific applications, aggregate dispersion, ...
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