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The Physical and Chemical Effects of Ultrasound Read chapter Read first chapter

2011 | OriginalPaper | Chapter

2. Acoustic Cavitation

Authors : Olivier Louisnard, José González-García

Published in: Ultrasound Technologies for Food and Bioprocessing

Publisher: Springer New York

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Abstract

The benefit of acoustic cavitation owes to its ability to concentrate acoustic energy in small volumes. This results in temperatures of thousands of kelvin, pressures of GPa, local accelerations 12 orders of magnitude higher than gravity, shockwaves, and photon emission. In a few words, it converts acoustics into extreme physics.

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Metadata
Title
Acoustic Cavitation
Authors
Olivier Louisnard
José González-García
Copyright Year
2011
Publisher
Springer New York
Book
Ultrasound Technologies for Food and Bioprocessing

Print ISBN: 978-1-4419-7471-6

Electronic ISBN: 978-1-4419-7472-3

Copyright Year: 2011

DOI
https://doi.org/10.1007/978-1-4419-7472-3_2