The application in food dispersion can be divided into liquid-liquid dispersion (emulsion), solid-liquid dispersion (suspension) and gas-liquid dispersion.

Solid liquid dispersion (suspension): such as the dispersion of powder emulsion, etc.

Gas liquid dispersion: for example, the manufacture of carbonated compound beverage water can be improved by CO2 absorption method, so as to improve the stability.

Liquid liquid system dispersion (emulsion): such as emulsifying butter into high-grade lactose; dispersion of raw materials in sauce manufacturing, etc.

It can also be used in the preparation of nano materials, the detection and analysis of food samples, such as the extraction and enrichment of trace dipyran in milk samples by ultrasonic dispersive liquid-phase microextraction.

Banana peel powder was pretreated by ultrasonic dispersing machine combined with high pressure cooking, and then hydrolyzed by amylase and protease.

Compared with the insoluble dietary fiber (IDF) treated with enzyme only without pretreatment, the water holding capacity, water binding capacity, water holding capacity and swelling capacity of LDF after pretreatment were significantly improved.

The bioavailability of tea dopan liposomes prepared by film ultrasonic dispersion method can be improved, and the stability of prepared tea dopan liposomes is good.

With the extension of ultrasonic dispersion time, the immobilization rate of immobilized lipase increased continuously, and increased slowly after 45 min; with the extension of ultrasonic dispersion time, the activity of immobilized lipase increased gradually, reached a maximum at 45 min, and then began to decrease, which showed that the enzyme activity would be affected by the ultrasonic dispersion time.

Dispersion effect is a prominent and well-known effect of power ultrasound in liquid. The dispersion of ultrasonic wave in liquid mainly depends on the ultrasonic cavitation of liquid.

There are two factors that determine the dispersion effect: ultrasonic impact force and ultrasonic radiation time.

When the flow rate of the treatment solution is Q, the gap is C, and the area of the plate in the opposite direction is s, the average time t for the specific particles in the treatment solution to pass through this space is t = C * s / Q. In order to improve the ultrasonic dispersion effect, it is necessary to control the average pressure P, the gap C and the ultrasonic radiation time t (s).

In many cases, particles less than 1 μ M can be obtained by ultrasonic emulsification. The formation of this emulsion is mainly due to the strong cavitation of ultrasonic wave near the dispersing tool. The diameter of the calibrator is less than 1 μ M.

Ultrasonic dispersion devices have been widely used in food, fuel, new materials, chemical products, coatings and other fields.