“…Several proposed mechanisms of the effect of ultrasound on crystallisation have been published. These include the formation of local hot spots which arise from the large energy release on the collapse of cavitation bubbles creating highly localised regions of extremely high temperature and pressure [50,51], or due to rapid cooling which follows; shockwaves released from cavitation bubbles [52,53], promoting mass transfer and collisions between crystals and adjacent surfaces [54]. These effects of ultrasound on crystallisation have been demonstrated on pharmaceuticals and commodity chemicals including; lactose [35,39,42,55], alpha-dextrose monohydrate [20], glycine [48], p-aminobenzoic acid [47], adipic acid [28], benzoic acid [31], acetylsalicylic acid [27], protein [19] various food products [30,56,57] and in the crystallisation of inorganic materials such as potassium sulphate [26], potassium dihydrogen phosphate [32] and calcite [34].…”