Experimental study of defoaming by air-borne power ultrasonic technology

Ultrasonic defoaming and debubbling in food processing and other applications

“…Experimental studies of the incidence of these parameters on the process have recently been conducted (Rodriguez et al, 2009). Two different types of soap foam were studied: one with moderate water content (ratio of liquid to foam volume of 0.02, bubble size in the range of 0.2-2 mm) and other very dry (ratio of liquid to foam volume of 0.005, bubble size in the range of 0.2-10 mm).…”

Application of Ultrasound

“…This is assumed to be the result of a combination of factors: partial vacuum on the foam bubble surface produced by high acoustic pressure, resulting in a partial negative pressure above the foam encouraging gas release, possible degassing of the liquid itself as a result of bubble coalescence, atomization from the liquid film surface, and cavitation and acoustic streaming within the bulk system. Gallego-Juarez (2010) and Rodríguez et al (2010) have developed a system that has been successfully applied to industrially control the excess of foam produced during the high-speed bottling and canning of carbonated beverages. The foam was subjected to ultrasound at 28 and 40 kHz with a power to foam volume ratio of approximately 3 W/l.…”

Description of an ultrasonic technology for food dehydration process intensification

“…Previous research like (Rodríguez et al, 2010;Riera et al, 2015) shows that these HPU technologies provide good performance in processes like defoaming, particle agglomeration or ultrasonic cleaning, among others. In the particular case of food dehydration at low temperature, it has been proved by (Garcia-Perez et al, 2012) that HPU provides a faster and more economic performance, that also improves the quality of the final product.…”