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

Viscosity Reduction

Many food systems exhibit complex flow behavior and are "thixotropic", i.e. their viscosity decreases as their molecules shear. In most suspensions, molecules are randomly orientated, however when shear stress is applied, the molecules align and the viscosity reduces, which may or may not be permanent. This alignment can be accelerated by applying ultrasound to obtain a further viscosity reduction that is often permanent. Treatment of orange juice showed a permanent reduction in viscosity of 40%. This property has been applied to polysaccharides, dextran, gelatine and agar and could potentially be applied to viscous liquids such as fruit concentrates, pastes or chocolate.