Acoustic cavitation induced by ultrasonic cutting devices: a preliminary study.

  title={Acoustic cavitation induced by ultrasonic cutting devices: a preliminary study.},
  author={Yvonne Schneider and Susann Zahn and J{\"o}rg Hofmann and Mike Wecks and Harald Rohm},
  journal={Ultrasonics sonochemistry},
  volume={13 2},
Ultrasonic Cutting of Foods
In the field of food engineering, cutting is usually classified as a mechanical unit operation dealing with size reduction by applying external forces on a bulk product. Ultrasonic cutting is
Experimental and finite element modelling of ultrasonic cutting of food
In recent years ultrasonic cutting has become an established technology in a variety of industries including the food processing industry to cut a variety of materials. An ultrasonic cutting system
Ultrasonic Effect on pH, Electric Conductivity, and Tissue Surface of Button Mushrooms, Brussels Sprouts and Cauliflower
The aim of this work was to use ultrasound pre-treatment as a potential method prior to the subsequent processing in the food industry, for button mushrooms, Brussels sprouts, and cauliflower in
First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.
This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students.
Bacterial inactivation using radial mode ultrasonic devices
This project investigated the bacterial inactivation capacity of radial and probe type ultrasonic horns with positive results on the effect of flow rate and ultrasonic amplitude on the bactericidal effect on the two bacterial organisms used.
New processing technique for viscous amorphous materials and characterisation of their stickiness and deformability.
  • P. Hoppu, A. Grönroos, S. Schantz, A. Juppo
  • Materials Science
    European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V
  • 2009


Acoustic cavitation and its chemical consequences
  • K. Suslick, Y. Didenko, M. Wong
  • Chemistry
    Philosophical Transactions of the Royal Society of London. Series A: Mathematical, Physical and Engineering Sciences
  • 1999
Acoustic cavitation is responsible for both sonochemistry and sonoluminescence. Bubble collapse in liquids results in an enormous concentration of energy from the conversion of the kinetic energy of
Ultrasound in Food Processing
Controlling Overfilling In Food Processing. 'Off the Shelf' Ultrasound Instrumentation for the Food Industry. Rapid Determination of Food Material Properties. Ultrasound Process Tomography. The
Ultrasound and its application in the food industry.
The potential applications of ultrasound in the food industry are discussed. The applications of ultrasound in the food industry are of two different types: low intensity and high intensity
How Safe is High-Power Ultrasonic Dissection?
High-power ultrasonic dissections at level 5 and to a lesser extent level 4 result in considerable heat production that causes proximity collateral damage to adjacent tissues when the continuous activation time exceeds 10 seconds.
Sensory Evaluation of Food: Statistical Methods and Procedures
"Before you Begin. Averages, Ranges, and the Nature of Numbers Probablity, Sorting, and Arranging Normal (Gaussian) Distribution: z Tests The Binomial Test: Applications in Sensory Difference and