Engineering Principles of Ultrasound Technology

Abstract

The book also contains how the technology could be launched in industry. Part I discusses ultrasound for food preservation, with topics like advances on thermo-sonication and nanothermosonication. 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 are 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..