What You Need to Know
High‑frequency sound waves (20–100 kHz) generate cavitation bubbles that collapse, producing localized temperatures up to ~500 °C and pressures >1 000 atm. The extreme micro‑environment ruptures microbial cell membranes and denatures proteins, leading to rapid inactivation. Because the bulk liquid remains below 40 °C, heat‑sensitive nutrients and flavors are largely preserved.
The Science
Primary Reaction
Cavitation‑induced microbial inactivation via localized high temperatures and pressures