Ultrasonic defoaming and debubbling in food processing and other applications
J.A. Gallego-Juárez1; G. Rodríguez1; E. Riera1; A. Cardoni2 1 Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain2 Pusonics S.L., Madrid, Spain
Abstract
Foam is a multiphase medium generally produced as an unwanted by-product in many industrial processes. Conventional defoaming methods use mechanical, thermal, electrical, or chemical effects. Chemical methods, using antifoam agents, are the most effective, but they also contaminate the process. A better method is the use of airborne ultrasonic radiation, which offers a clean means of breaking foams without making contact with the liquid. This chapter deals with the mechanisms and effects of ...
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