3 ms·
Seems like the challenge would be heating the right places. How would you know what food to heat more or less? Also, ultrasonic transducers today, as far as I
by Kirby64 3y ago
Seems like the challenge would be heating the right places. How would you know what food to heat more or less?
Also, ultrasonic transducers today, as far as I know, require essentially direct contact to impart energy. You probably don't want to dip something into your leftovers just to heat it.
- doh 3y agoRather than heating food more or less, I care about equally. Couldn’t combination of thermal camera and ultrasonic transducer achieve the goal? If they indeed need a contact with the object, then obviously that wouldn’t work. But I am not sure why the air molecules couldn’t carry it.
- cloudripper 3y agoImpedance mismatch and attenuation. The impedance difference between air and the piezoelectric elements of the transducer is too great - this will cause soundwaves to reflect on contact (and thus never leave the element). If some transducer innovation changed that variable, then attenuation would be the next hurdle. In general a form of couplant (water, oil, some form of gel, etc) is necessary to eliminate air between the transducer and a material in order for soundwaves to pass.
- doh 3y agoThanks for the context. That seems to invalidate the idea.