Pulsed ultrasonic mixing: An experimental study

This paper investigates the accelerated mixing of hot and cold liquid layers in storage tanks of different physical dimensions by the application of high-frequency, high-intensity pulsed ultrasound. In pulsed operation, the ultrasonic field is switched on for a few seconds and then switched off. This cycle is repeated several times. Pulsed mixing of hot and cold water due to ultrasonics was measured in this study. Acoustic streaming and cavitation phenomena associated with the ultrasonic field can induce enhanced mixing in the storage containers leading to de-stratification of liquid. The experimental results indicate that dual frequency operation, which combines one high-frequency mode with one low-frequency mode, is optimal in enhancing mixing compared to other frequencies. Mixing efficiency increases with cavitation intensity and the introduction of acoustic streaming augments it further. The experimental result indicates that as the height of the cylinder increases, the mixing time also increases. The ultrasonic mixing times obtained for different frequencies indicate that as the frequency increases, the time required to reach the steady state temperature also increases, due to decrease in cavitation intensity. © 2008 The Institution of Chemical Engineers.