Principles and effects of acoustic cavitation - A review

Abstract

In the recent years, food industry has shown a real interest in ultrasound use because of its effect on physical, biochemical and microbial properties of food systems. In order to better understand how the acoustic cavity effects could be best applied in food industry, a review on acoustic cavitation and its effects was done. The present paper describes in detail the basic principles underlying the effects of ultrasounds on food processing applications. It also provides theoretical background on acoustic cavitation and ultrasound production method. Moreover, harnessing mechanic, optic, chemical and biological effects of acoustic cavitation in food industry were briefly highlighted.