Chapter 1 - Engineering Principles of Ultrasound Technology

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Abstract

This chapter describes how ultrasonic waves are formed in ultrasonic baths, with horn transducers, and in other acoustic devices. The range of acoustic frequencies and powers relevant to sonoprocessing is outlined. The concept of acoustic cavitation is explained as the formation of a field of small bubbles within a liquid exposed to ultrasound. It is the repetitive collapse of these bubbles under the influence of the acoustic field that is the dominant cause of most effects used in food processing, as it causes fluid turbulence and microjetting. The extent to which it is effective is a function of the system temperature and pressure, as well as fluid properties such as the surface tension, density, and viscosity. The concept of acoustic nebulization, which is the formation of a fine mist, is also explained.

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