Disruption of bacteria using ultrasound - what is the mechanism?

摘要

Dr David Buttsworth from the faculty of Engineering and Surveying at the University of Southern Queensland outlines pioneering work that he and Dr Hilton Deeth of the UHT Centre at the University of Queensland have carried out in the area of non-thermal processing. Non-thermal processing is attracting considerable interest for producing fresh-tasting, extended shelf-life food products. One such technology that shows promise is high-power ultrasound, which involves generating acoustic waves at frequencies slightly above the audible range, usually between 20kHz and 100kHz