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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultrasonic processing uses high‑frequency acoustic waves to generate cavitation and acoustic streaming, producing localized high pressure and shear that can disrupt cell walls, denature proteins, and reduce particle size.
Origin: Japanese (1940s) — Japan
See full technique reference →Cavitation bubbles collapse releasing energy up to 10⁶ J m⁻³, generating shear forces >10⁶ Pa that disrupt macromolecules. The process induces protein denaturation, polyphenol extraction, and reduces fat globule size, while maintaining low bulk temperature rises (<5 °C).
Primary Reaction
Cavitation collapse producing localized high pressure and shear
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