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The Physical and Chemical Effects of Ultrasound

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Ultrasound Technologies for Food and Bioprocessing

Part of the book series: Food Engineering Series ((FSES))

Abstract

Ultrasound refers to sound waves above the human hearing range. The physical effects of ultrasound include the turbulence associated with cavitational bubble collapse, microjetting, and the streaming movement of cavitational microbubbles to the pressure antinodes of a standing wave field. These physical effects are strongest near to fluid/solid and fluid/fluid boundaries, which mean that ultrasound is extremely effective in enhancing heat and mass transfer within such boundary layers. Chemical effects arise from free radical production during transient cavitational collapse of bubbles.

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Author information

Authors and Affiliations

  1. Department of Chemical and Biomolecular Engineering, Particulate Fluids Processing Centre, University of Melbourne, Melbourne, VIC, 3010, Australia

    Sandra Kentish

  2. School of Chemistry, University of Melbourne, 3010, Melbourne, VIC, Australia

    Muthupandian Ashokkumar

Authors
  1. Sandra Kentish
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  2. Muthupandian Ashokkumar
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Corresponding author

Correspondence to Sandra Kentish .

Editor information

Editors and Affiliations

  1. Dept. Food Science & Human Nutrition, University of Illinois, Urbana-Champaign, W. Pennsylvania Ave. 1304, Urbana, 61801, Illinois, USA

    Hao Feng

  2. , Department of Biological Systems Enginee, Washington State University, Pullman, 99164-6120, Washington, USA

    Gustavo Barbosa-Canovas

  3. Institute of Food Science and Biotechnol, Department of Food Structure and Functio, Universität Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany

    Jochen Weiss

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Kentish, S., Ashokkumar, M. (2011). The Physical and Chemical Effects of Ultrasound. In: Feng, H., Barbosa-Canovas, G., Weiss, J. (eds) Ultrasound Technologies for Food and Bioprocessing. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7472-3_1

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