The most prominent and widely known effect of power ultrasound in liquids is the dispersion effect. These include phacoemulsification, ultrasonic pulverization, liquefaction of ultrasonic gels, atomization of ultrasonic liquids, and ultrasonic cleaning.
The dispersion of ultrasound in a liquid is completely dependent on the cavitation effect of the liquid. However, if the acoustic wave intensity is lower than the cavitation valve or the cavitation is intentionally suppressed, cavitation will not occur. In the final analysis, ultrasonic dispersion is the basic mechanism of “cavitation”.
Ultrasonic dispersion can be used without emulsifier, and in many cases, ultrasonic 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 scope of use of ultrasonic dispersion:
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.
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.
Liquid-liquid dispersion (emulsion): if the ghee is emulsified, it is made into high-grade lactose; when the sauce is produced, the raw material is dispersed.
Solid-liquid dispersion (suspension): such as dispersion of a powder emulsion.
Gas-liquid dispersion: For example, the production of carbonated beverage water can be improved by CO2 absorption to improve stability.
Ultrasonic dispersion can also be used for the preparation of nanomaterials for food sample detection and analysis, such as the extraction and enrichment of trace hope in milk samples by ultrasonic dispersion liquid phase microextraction.
The banana peel powder is pretreated by ultrasonic dispersion combined with physical modification of high pressure cooking, and then the banana peel powder is hydrolyzed by amylase and protease. Compared with the insoluble dietary fiber (IDF) obtained by enzyme treatment without pretreatment, the lDF obtained after pretreatment has a significant improvement in water retention, combined hydraulic power, mooring capacity and swelling property.
The preparation of the tea polypide liposome by the thin film ultrasonic dispersion method can improve the bioavailability of the tea, and the preparation of the tea polypide liposome product has good stability.
Ultrasonic dispersion of immobilized lipase, with the extension of ultrasonic dispersion time, the solid load rate increased continuously, and the growth rate was slow after 45 minutes. The activity of immobilized enzyme increased with the extension of ultrasonic dispersion time, reaching 45 minutes. The maximum value, which then begins to decrease, shows that the enzyme activity is affected by the time of ultrasonic dispersion.