Description
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.
Technical
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).
Science
Primary Reaction
Cavitation collapse producing localized high pressure and shear
Sensory Profile
Aroma ()
neutralslight metalliccavitationozone-likecleansharp
Origin & History
Civilization
Japanese
Era