Effects of Ultrasound Working Parameters on the Ultrasonic Power Density Some Neglected Problems in the Application of Ultrasound Bath

Document Type : Research Article

Authors

Lab. of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, 710062 Shaanxi Province, PR CHINA

Abstract

Ultrasound has been widely employed in food industry, while some of its working parameters are usually neglected to be described in its application, which caused the difficulty of reproducing and comparing the results obtained by different groups. So it is definitely not sufficient to simply state the ultrasound conditions such as ultrasound power, frequency and temperature, additionally, other parameters including the geometry of the reaction vessel, vessel distance, initial temperature of water, ultrasonic power density and positions used for fixing vessel are also very important for the actual/practical ultrasound power delivered to the targeted solution. Considering these facts, the above-mentioned factors were systematically conducted to study their effects on the actual ultrasound power, i.e. ultrasound power density for achieving maximum benefit, as a result, to highlight the importance of fully describing the ultrasound working parameters about its application.As expected, the results confirmed our assumption that nearly all the studied parameters did have a great influence on the actual ultrasound power density dissipated into the targeted solution, excluding vessel position. In a word, this research would make this paper valuable to the scientific community, underline the importance of these neglected or rejected problems in the application of ultrasound bath, and persuade the readers to give some more thoughts to these issues.

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References

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