The use of power ultrasound to enhance food processing technologies - Professor Sandra Kentish, University of Melbourne

The use of power ultrasound refers to the application of sound that is just above the range of human hearing. Under these conditions, an acoustic wave is able to create very high levels of turbulence within an aqueous solution, through the generation of transient cavitation microbubbles. Many scientists will be aware of the use of ultrasonic cell disruptors and ultrasonic baths that make use of this focused mechanical energy. However, with the development of larger scale ultrasonic reactors, such technology is increasingly stepping out of the laboratory and into industrial applications.

Professor Sandra Kentish is Deputy Head of the Department of Chemical and Biomolecular Engineering at the University of Melbourne.  Sandra’s particular research interests are in separations technologies, including the use of ultrasonics in this field. She has published broadly on the use of ultrasonics in food processing, including two book chapters, a patent and a range of journal papers.

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