Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
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DOI: 10.1016/j.jfoodeng.2016.10.001
Abstract: Abstract Freezing is the most popular and widely used food preservation method of the modern times. The freezing process of food matrices is related to their high water content and its metamorphoses into ice on… read more here.
Keywords: ice nucleation; ice; control; ultrasound waves ... See more keywords
Modeling of the spatiotemporal distribution of temperature fields in skin and subcutaneous adipose tissue after exposure to ultrasound waves of different frequencies
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DOI: 10.1063/1.4997833
Abstract: Temperature fields produced in the skin and adjacent subcutaneous white adipose tissue (sWAT) during and after exposure to ultrasound (US) waves are significantly dependent on the US frequency. In this study, we present theoretical descriptions… read more here.
Keywords: exposure ultrasound; temperature; exposure; temperature fields ... See more keywords
Water purification using ultrasound waves: application and challenges
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DOI: 10.1080/25765299.2020.1762294
Abstract: Abstract Due to the scarcity of water resources and the harmful effects of sewage on water bodies, water purification becomes an important issue. The application of ultrasonic waves is a novel technique developed for water… read more here.
Keywords: water; application; water purification; ultrasound waves ... See more keywords
Effect of Sonication on Microwave Inactivation Kinetics of Enterococcus faecalis in Dairy Effluent
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DOI: 10.3390/molecules27217422
Abstract: The aim of this study is to inactivate Enterococcus faecalis ATCC 29212 present in dairy wastewater effluent using microwave (MW) waves and/or ultrasound waves (US). The ultrasonic bath treatment (35 kHz) had no significant effect… read more here.
Keywords: effect; inactivation kinetics; enterococcus faecalis; treatment ... See more keywords