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Acoustic Cavitation

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Ultrasound Technologies for Food and Bioprocessing

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

Abstract

The benefit of acoustic cavitation owes to its ability to concentrate acoustic energy in small volumes. This results in temperatures of thousands of kelvin, pressures of GPa, local accelerations 12 orders of magnitude higher than gravity, shockwaves, and photon emission. In a few words, it converts acoustics into extreme physics.

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Authors and Affiliations

  1. Centre RAPSODEE, FRE CNRS 3213, Université de Toulouse, Ecole des Mines d’Albi, 81013, Albi Cedex 09, France

    Olivier Louisnard

  2. Departamento de Química Física e Instituto Universitario de Electroquímica, Universidad de Alicante, Alicante, Spain

    José González-García

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  2. José González-García
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Correspondence to Olivier Louisnard .

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  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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Louisnard, O., González-García, J. (2011). Acoustic Cavitation. 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_2

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