Innovative Ultrasonics specializes in process development, engineering design, installation and equipment in the area of high-powered ultrasonics for new and existing industrial applications.


Innovative Ultrasonics specializes in laboratory and pilot equipment only. For commercial scale equipment, visit Cavitus.

Airborne ultrasonic technology is being applied commercially to achieve de-foaming of carbonated beverages, fermentation systems and other food processes where foaming adversely affects product quality or yields. Foaming problems can result in product losses and reduced efficiencies as production rates or volumes often have to be reduced. Foam has historically been controlled by the use of mechanical breakers or by the addition of chemical anti-foams, which may not be desirable in food processes.

Foam is a dispersion of a gas in a liquid. Although the distances between the individual bubbles are very small, the gas to liquid volume ratio is high, and the bulk density is similar to that of a gas. When ultrasonic standing waves are initiated in air, a series of nodes and antinodes are formed. The nodal points of the sound wave attract media such as gas bubbles. When the bubbles hit the nodal points they implode due to the compressive forces generated, resulting in instantaneous disruption of the bubbles contacting the ultrasonic wave. By placing the acoustic source above the surface of the foaming liquid, it is now possible to achieve de-foaming inside fermentation vessels or on bottling and canning lines. A specialized, compact, stepped plate, high energy transducer is used to transmit airborne ultrasound. The transducer has no moving parts, no airflow, does not interfere with the process, and is readily sterilisable, and can be retrofitted onto existing process lines. In-line de-foaming of carbonated beverages reduces product overruns and waste residues as well as allowing increased line speeds. De-foaming inside fermentation vessels allows an increase in ferment volume and increased productivity.