What You Need to Know
Ultrasonic frequencies (20–100 kHz) generate acoustic cavitation, creating micro‑jets that mechanically disrupt cell walls and increase mass‑transfer rates. The resulting shear forces and localized heating enhance solvent penetration, allowing phenolics, antioxidants, and volatile aromatics to be extracted more efficiently than conventional maceration.
Steps
- 1.
Sonicated Matcha (Japan): Enhances catechin extraction while preserving color
- 2.
Ultrasonic Olive Oil Infusion (Italy): Rapid herb flavor transfer without heat degradation
- 3.
Bhang Lassi (India): Efficient cannabinoid extraction in traditional preparation
The Science
Primary Reaction
acoustic cavitation‑induced cell wall disruption