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Monnier H, Wilhelm AM, Delmas H. Influence of ultrasound on mixing on the molecular scale for water and viscous liquids. Ultrason Sonochem. 1999;6(1):67-74doi: 10.1016/s1350-4177(98)00034-0.
Monnier, H., Wilhelm, A. M., & Delmas, H. (1999). Influence of ultrasound on mixing on the molecular scale for water and viscous liquids. Ultrasonics sonochemistry, 6(1), 67-74. https://doi.org/10.1016/s1350-4177(98)00034-0
Monnier, H, et al. "Influence of ultrasound on mixing on the molecular scale for water and viscous liquids." Ultrasonics sonochemistry vol. 6,1 (1999): 67-74. doi: https://doi.org/10.1016/s1350-4177(98)00034-0
Monnier H, Wilhelm AM, Delmas H. Influence of ultrasound on mixing on the molecular scale for water and viscous liquids. Ultrason Sonochem. 1999 Mar;6(1):67-74. doi: 10.1016/s1350-4177(98)00034-0. PMID: 11233939.
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Ultrason Sonochem. 1999 Mar;6(1):67-74. doi: 10.1016/s1350-4177(98)00034-0.

Influence of ultrasound on mixing on the molecular scale for water and viscous liquids.

Ultrasonics sonochemistry

H Monnier, A M Wilhelm, H Delmas

Affiliations

  1. Laboratoire de Génie Chimique, UMR-CNRS 5503, ENSIGC-INP, Toulouse, France.

PMID: 11233939 DOI: 10.1016/s1350-4177(98)00034-0

Abstract

Micromixing has a decisive action on the yield of fast reactions such as combustions, polymerizations, neutralizations and precipitations. The aim of this study was to test the possible effect of ultrasound on micromixing, through the phenomenon of acoustic cavitation. To evaluate the local state of micromixing, we used a system of parallel competing reactions involving the Dushman reaction between iodide and iodate, coupled with a neutralization. At first, we studied the effects of the acoustic frequency on micromixing (20-540-1000 kHz). It was found that micromixing through acoustic cavitation and acoustic streaming was more important at 20 kHz than at 540 kHz or 1 MHz. At high and low frequency, it was shown that the injection must be located near the ultrasonic emitter. The influence of the acoustic intensity proved to be predominant mostly for low intensities; for an acoustic intensity of 10 W cm(-2), a characteristic micromixing time of about 0.015 s has been obtained. Viscous media have been studied and experiments showed that micromixing is more difficult to achieve than in aqueous media, but that ultrasound may be as effective as classic stirring.

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