METHOD FOR MIXING LIQUID PRODUCTS

摘要

The inventive method for mixing liquid products consists in exposing containers containing processed product to an additional ultrasonic oscillation action after filling said containers with the product. The main and additional ultrasonic actions are carried out at a frequency equal or less than 22 kHz, sound intensity ranging from 2 to 50 W/cm<2>, the action time of 1-10 minutes and an external static pressure of (1-3).10<5> Pa in such a way that an ultrasonic luminescence is formed, thereby making it possible to eliminate microflora.