1989 Volume 51 Issue 1 Pages 79-87
Fine air bubbles are useful for the improvement of a food sense and also making the amount of dissolved oxygen in the water rapidly. This study, in view of these qualities, was performed to develop the new techniques produced fine air bubbles into the liquids of various kinds. Many experiments were carried out in order to determine optimum suitable design standards for an ejector type gas-nozzle such as the principle dimensions of gas-nozzle and the associated velocity of liquid jet etc. As a result, it was certified that a cloud of fine air bubbles of diameter 10-200μm could be stably and continuously produced at fairly high efficiency into the liquids such as water, salad oil, a solution of egg and melted chocolate by the use of the ejector type gas-nozzle built as a trial.
