1. By Tyler RayProduct Research Scientist Sonix IV Corp.
2. Defined as process of using high frequencyultasound to
clean/disinfect Creates powerful micro-jet implosions Resulting
from pressure differential on eitherside of a surface in solution
Overcome adhesion/cohesion forces Destroy microorganism
membranes
6. Enzyme solutions = soak-rinse ONLY Sonication denatures
enzyme deeming itincapable of functioning. Surfactant solutions =
soap = faster clean cycle Sonix IV solutions are Eco-Friendly
andspecially formulated with optimal cavitaionalproperties No
significant difference in usingenzyme, soap, or tap water solutions
Sonication is doing the cleaning
7. Use eco-friendlysolutions sparingly Save Green whilegoing
green!
8. Juschke, M. and C. Koch. 2012. Model processes and
cavitation indicators for a quantitative description of an
ultrasonic cleaning vessel: Part I: Experimental results.
Ultrasonics Sonochemistry, 19, 4, 787-795.Luo, H., Schmid, F.,
Grbin, P. R., and V. Jiranek. 2012. Viability of common wine
spoilage organisms after exposure to high power ultrasonics.
Ultrasonics Sonochemistry, 19, 3, 415-420.Sala, F. A., Burgos, J.,
Condon, S., Lopez, P., and J. Razo. (1995). Effect of heat
andutrasound on microorganisms and enzymes. New Methods of
FoodPreservation, Chapter 9, Chapman & Hall: New York.Wambura,
P., Tegete, H., and M. Verghese. 2012. Application of
high-powerultrasound to improve adhesion of honey on roasted
peanuts to improve oxidative stability. Food and Bioprocess
Technology, 5, 5, 2012-2016.
