Description
Ultrasonic‑assisted preservation uses high‑frequency acoustic waves to generate cavitation, disrupting microbial cells and enhancing antimicrobial penetration.
Technical
Cavitation creates micro‑shear forces that break cell membranes and form micro‑channels in plant tissues, allowing antimicrobials to penetrate more effectively. When combined with mild heat, the process achieves significant log reductions of pathogens while preserving sensory attributes. The technique requires careful control of power density, frequency, temperature, and exposure time to avoid protein denaturation and off‑flavors.
Science
Primary Reaction
Cavitation‑induced shear forces disrupt microbial cell membranes and enhance antimicrobial penetration
Sensory Profile
Aroma ()
cleanfreshslight metallicbrightmineral-likecrisp
Origin & History
Civilization