VISCOSITY REDUCTION

The present invention relates to a method for reducing the viscosity of a product by applying highly propagating ultrasonic energy to said product, the method comprising contacting at least a portion of said product with an highly propagating ultrasonic energy emitting assembly; and emitting highly...

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Bibliographische Detailangaben
Hauptverfasser:	BAGNALL, WARWICK, BATES, DARREN, M
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY CONTROLLING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL REGULATING SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The present invention relates to a method for reducing the viscosity of a product by applying highly propagating ultrasonic energy to said product, the method comprising contacting at least a portion of said product with an highly propagating ultrasonic energy emitting assembly; and emitting highly propagating ultrasonic energy from the assembly into the product thereby reducing the viscosity of the product. La présente invention porte sur un procédé pour la réduction de la viscosité d'un produit par application d'une énergie ultrasonore à forte propagation audit produit, le procédé comprenant la mise en contact d'au moins une partie dudit produit avec un ensemble émettant de l'énergie ultrasonore à forte propagation ; et l'émission d'énergie ultrasonore à forte propagation à partir de l'ensemble dans le produit, réduisant de cette manière la viscosité du produit.