Study On Characteristics Of Ultrasonic Fields For Ladle Refining Model

Technologies associated with the intensification of Macao-and microming,emulsification,degassing and chemical reaction in liquids have also been developed with the development of technology of cavitation. Microjets which may be generated during the collapse of acoustic cavitation bubbles,contribute greatly to promote mixing effect of the two liquid phases. Because the process of cavitation is complicated and it is unclear that cavitation bubbles and microjets contribute to stir two liquid phases.It is necessary to study the influence of movement of cavitation bubbles to stiring effect. The experiment of comparing with stiring of bottom of argon with ultrasonic stiring, measuring the cavitation intensity with dyeing method and observing the dynamic behavior of cavitation bubbles with a high-speed digital camera, the research of the characteristics of sound field which is taken on 180t ladle of some steel factory as prototype was done.The results show that, the cavitation bubbles were confirmed to be around the antinode of sound pressure during the ultrasonic stiring and moved linearly in random directions as they gathered,grew in size and collapsed.The ultrasonic can promote stiring and reduce the refining time because of these intense variations and microjets generated during collapse of cavitation bubbles.