In a liquid containing many bubbles, a huge instantaneous pressure is generated when the liquid of the bubbles collapses and rebounds. When the collapsed bubble is close to the solid boundary of the overflow, the repeated action of high pressure generated by the continuously collapsing bubble in the water flow can destroy the solid surface, resulting in cavitation. The bubbles burst near the surface of the vegetable, and the nearly spherical bubbles move with the jet to the vicinity of the rigid solid surface. Since the flooded jet forms a thin diffuse current on the solid surface, the lateral flow of the liquid flow between the bubble and the vegetable surface makes the liquid pressure of the end of the bubble wall near the vegetable surface (called the near wall) and the farther end (called the far wall) of the bubble wall is low, and the centripetal movement speed is slower than that of other parts. In the center of the bubble to the vegetable surface movement, the distance between the near wall and the vegetable surface is basically unchanged, in order to maintain the conservation of momentum (not considering the influence of liquid viscosity), the bubble must do accelerated movement, the far wall is recessed inward, close to the near wall, the near wall is penetrated to form a high velocity microjet, this microjet points to the vegetable surface, its damage and erosion ability is very strong. Through calculation and actual measurement, when the drifting bubble collapses, the microjet velocity near the solid wall can reach 70~180MPa. Such a high dynamic pressure can completely clean away the pollutants on the surface of the vegetable and shorten the cleaning time. When bubbles are constantly generated in the water. Increase. When it bursts, the impact pressure of the bubble collapse continuously acts on the surface of the vegetable to effectively remove the pollutants on the surface of the vegetable. Thank you for liking and reading, then we will see you in the next issue.
