You are here


The effects of ultrasonically-induced cavitation in a fluid can be fascinating. Any chemical reaction is likely to be affected by extremes of pressure and temperature, even if they are highly localised. Rates of reaction can be greatly increased, and in some cases the reaction products may be changed. There is also great potential for modifying biological reactions e.g. in food processing.

I would love to feature some industrial examples from this rapidly-expanding field. Please let me know if you can contribute, or why not announce your application to the world via the ultrasonics discussion board!