Ultrasound generators: flow cells

High-power ultrasound has been used to disrupt cells, disperse aggregates, and modify food texture and crystallization (Knorr et ah, 2004). The ultrasonic wave causes intense localized heating and this generates gas bubbles which cavitate and result in intense pressure and shear (Povey and Mason, 1998). It is the high pressure and shear which cause physical disruption of food components and materials and can change the rate of chemical reactions. Kentish et ah (2008) used a flow-through power ultrasound systems at 20-24 kHz to produce an oil-in-water emulsion with... 

---