Industrial Process

Acoustic Levitation for Non-Contact Dairy Mixing

Uses ultrasonic standing waves to homogenize dairy formulations without physical contact.

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Technical Description

High-frequency sound waves (20-100 kHz) create pressure nodes that suspend and mix particles. Operates at 150-200 dB SPL with 10-50 μm particle displacement amplitudes. Suitable for shear-sensitive proteins like casein micelles.…

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