1. 1. By Tyler RayProduct Research Scientist Sonix IV Corp.
2. 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
3. 3. http://www.youtube.com/watch?feature=player_detailpage&v=e49ObBAmha4#t=25s
4. 4. Higher frequency =Shorter cycle Industry defines 90%removal as clean Sonix IV clean: 3 min.
5. 5. Visualize sonication Ensure clean level isachieved Foil test, potassiumiodide, 4i technology
6. 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. 7. Use eco-friendlysolutions sparingly Save Green whilegoing green!
8. 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.