DEGASSING

Degassing with ultrasound

The elimination of dissolved gases in the washing liquids is absolutely essential for good propagation of the sound waves in the washing liquid.

In fact, in the washing liquid, especially when freshly introduced into the tub and recently dissolved the detergent, or even at low temperature compared to the regime, there is the presence of air in the form of numerous gas bubbles.

These prevent good propagation of ultrasonic waves generated by PZT transducers.
The reason is because the velocity of the sound is directly proportional to the density of the propagating medium: for example, in the steel is 5,000 mt / sec, in the water is 1,000 mt / sec, in the air it is 330 mt / sec.

Then our sound wave, traveling in the washing liquid at 1,000 mt / sec, meeting a bubble of air slows down and therefore deviates, if it meets immediately another ‘air bubble still deviates, to go back if the air bubbles they should be very dense.
Degassing with ultrasound occurs spontaneously, but it needs some time (10-15 minutes with hot liquids).

To speed up this process, our generators have a special operation called DEGASSING, which means that multiple frequency composite waves are automatically transmitted for short periods of time.

This speeds up the release of air throughout the tank volume and the ultrasound action comes soon to maximum efficiency..

In chemistry, degassing is the process leading to the removal of dissolved gases in liquids (usually water or aqueous solutions).

The degassing may be required for various reasons: for example, it can be done when an air or oxygen-free solvent is desired to avoid unwanted reactions with the solute or to avoid the formation of bubbles in a liquid to be subsequently solidified (la the presence of bubbles in fact affects the mechanical properties of the material).

Ultrasonic degassing has often been used to this end in many processes in the pharmaceutical and chemical industry in general.
In fact, gas solubility in liquids is determined by Henry’s law, according to which the amount of gas dissolved in a liquid is proportional to its partial pressure. So the pressure reduction, created by ultrasonic waves, results in lower gas solubility.

This phenomenon is called sonication, or rather sonification.

Our washing machines have proved to be very useful also for degassing, we have applied the transducers immersed directly into the mixing tanks with absolutely exciting results

Application of ultrasonic transducers in the food industry
SONICATION

A new trend is spreading in the food industry:
that of reducing the use of thermal treatments in order to preserve all the nutritional and organoleptic characteristics of foodstuffs

Food Conservation is based on methods and techniques that have the purpose of slowing down or blocking their natural alteration process, keeping under control or completely destroying the microbial charge.

Food preservation techniques, albeit with different modes of action, have the common goal of creating an environment that is unfavourable to life, development and activity of microorganisms.

Among these innovative techniques lies the sonication that has as a principle the use of ultrasound.