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The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes

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Ultrasound Technologies for Food and Bioprocessing

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

Abstract

Most high intensity or power ultrasound applications involve a special transmission mode of sound waves in a medium that is composed of consecutive compressions and rarefactions. Since the propagation of such longitudinal waves is normally associated with a liquid medium, the use of power ultrasound is often termed as sonication. When the negative pressure in the rarefaction phase surpasses the tensile stress of the liquid, the liquid will be torn apart and cavities will be formed (Leighton, 1994). The inception of cavitation and the subsequent mechanical and chemical effects rising from the cavitation activity enable interactions between the acoustic energy and food and biological systems being processed. Such interactions take place at microscopic levels as the average diameters of cavitation bubbles are at 150–170 μm, for bubbles generated in water by 20 kHz ultrasound transducers (Awad, 1996; Vago, 1992).

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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 382F-AESB, 1304 W. Pennsylvania Ave, Urbana, IL, 61801, USA

    Hao Feng

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  1. Hao Feng
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Correspondence to Hao Feng .

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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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Feng, H. (2011). The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes. 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_4

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