What You Need to Know
The process generates adiabatic heating that can raise temperatures by 5–10 °C within seconds, while shear forces and cavitation produce micro‑bubbles that collapse violently. This leads to protein denaturation, enzyme inactivation, and microbial cell membrane disruption, enabling rapid pasteurization without extensive heat treatment.
The Science
Primary Reaction
Shear‑induced cavitation and adiabatic heating cause protein denaturation and microbial cell membrane disruption