Input power-mechanism relationship for ultrasonic Irradiation: Food and polymer applications

Abstract

<p align="justify"> Mechanisms for interactions between ultrasound waves and materials vary as a function of input power of ultrasound. The objectives of this study were to compare mode of actions for ultrasound waves at different input powers. This study also describes various effects of ultrasound on materials at different input powers with emphasize on food and polymer applications. At low power of ultrasound, the major mechanism is acoustic streaming and at a power above threshold value, the most possible one is acoustic cavitation. Low power of ultrasound is a powerful analytical technique to investigate on physico-chemical properties of both biological and non-biological materials. While at sufficiently high power, it generates shear forces that are able to create different effects. For each pair of medium-acoustic wave, two types of mechanisms, acoustic streaming and cavitation may be occurred simultaneously. </p

Ultrasonic Modification of Selected Polysaccharides-Review

“…High intensity low frequency ultrasound generates acoustic waves which are transferred in fluids as cavitation capable of causing chemical, physical or mechanical transformation in systems by creating micro cavities in liquids, numerous bubbles are formed and they collapse, the collapse rate is approximately 10-6sec causing intense heating and high pressure [37,38]. Second mechanism involves electronic waves causing increases in the amount of reactive species within the system [39].…”

Continuous and pulse sonication effects on transesterification of used vegetable oil

“…mechanical energy). This vibrational energy is converted to cavitational energy in the reaction medium which is identified as a bubble effect and some of the vibrational energy is lost through sound reflection via harmonics and subharmonics [13]. The cavitational energy is further converted into chemical, physical, and biological effects depending on the application and reaction environment.…”

Power ultrasound in meat processing

“…Introduction of radicals during food processing, as a result of ultrasonically induced homologous fission of water molecules, can aid in food oxidation (Reza Kasaai, 2013). The use of ultrasound by industry should therefore consider the introduction of radical quenchers as a method of radial control in order to prevent unwanted oxidation reactions (Ashokkumar et al, 2008).…”

“…A C C E P T E D M A N U S C R I P T collapse due to shear stresses within the liquid medium (Feng, Yang, & Hielscher, 2008) with chain fragmentation increasing with an increase in ultrasonic power (Reza Kasaai, 2013). The ultrasound stability of individual proteins varies between different enzymes due to the different amino acid composition and the conformational structure of the enzyme and also whether they are bound (e.g., membrane-bound proteins) or free (e.g., cytoplasmic proteins) (Ercan & Soysal, 2013).…”

“…It is believed that these changes are caused by physical and chemical alterations in meat proteins (McDonnell, Allen, Morin & Lying, 2014) but this has yet to be confirmed. Acoustic energy can be absorbed, giving rise to elevated temperatures due to cavitation resulting in thermal damage of food (Reza Kasaai, 2013) and some studies have also demonstrated that thermosonication can cause extensive physical damage to the outer cell membrane (Mañas & Pagán, 2005).…”