Ultrasound is an emerging technology in food processing and has demonstrated definite advantages. In this process, during contact with a liquid, ultrasonic waves generate expansion and compression zones, creating thousands of bubbles. As a result, the temperature and pressure inside the medium become very high. This physical phenomenon is referred to as Cavitation and is the factor responsible for the consequent inactivation of microorganisms.

US equipment

Ultrasound Equipment



Gustavo V. Barbosa-Cánovas


Center for Nonthermal
Processing of Food

Washington State University
Pullman, WA 99164-6120


Prof. Barbosa-Cánovas:

509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)

Barbosa Home page



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Biological Systems Engineering, LJ Smith rm 220, PO Box 646120, Washington State University, Pullman WA 99164-6120, 509-335-6188, GVBC Email