title: Acoustic cavitation induced by ultrasonic cutting devices: a preliminary study.
abstract: Ultrasonic cutting is frequently used for the separation of foods, especially in case of commodities with multiple layers showing a different mechanical resistance. Both chemiluminescence measurements and the degradation of organochloric compounds served as an evidence for the occurrence of acoustic cavitation around excited cutting blades. Additionally, sensory experiments revealed that even a short ultrasonic treatment of edible oil is sufficient to generate a remarkable off-flavor.
authors.affiliation: Institute of Food Technology and Bioprocess Engineering, Dresden University of Technology, Mommsenstrasse 13, 01062 Dresden, Germany.
authors.forename: Yvonne
authors.initials: Y
authors.lastname: Schneider
authors.forename: Susann
authors.initials: S
authors.lastname: Zahn
authors.forename: Jörg
authors.initials: J
authors.lastname: Hofmann
authors.forename: Mike
authors.initials: M
authors.lastname: Wecks
authors.forename: Harald
authors.initials: H
authors.lastname: Rohm