Defined as process of using high frequency ultrasound to clean/disinfect Creates powerful micro-jet implosions Resulting from pressure differential on either side of a surface in solution Overcome adhesion/cohesion forces Destroy microorganism membranes

1. By Tyler Ray
Product Research Scientist
Sonix IV Corp.

2.  Defined as process of using high frequency
ultasound to clean/disinfect
 Creates powerful micro-jet implosions
 Resulting from pressure differential on either
side of a surface in solution
 Overcome adhesion/cohesion forces
 Destroy microorganism membranes

3.  http://www.youtube.com/watch?feature=pla
yer_detailpage&v=e49ObBAmha4#t=25s

4.  Higher frequency =
Shorter cycle
 Industry defines 90%
removal as clean
 Sonix IV clean: 3 min.

5.  Visualize sonication
 Ensure clean level is
achieved
 Foil test, potassium
iodide, 4i technology

6.  Enzyme solutions = soak-rinse ONLY
 Sonication denatures enzyme deeming it
incapable of functioning.
 Surfactant solutions = soap = faster clean cycle
 Sonix IV solutions are Eco-Friendly and
specially formulated with optimal cavitaional
properties
 No significant difference in using
enzyme, soap, or tap water solutions
 Sonication is doing the cleaning

7.  Use eco-friendly
solutions sparingly
 Save Green while
going 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 and
utrasound on microorganisms and enzymes. New Methods of Food
Preservation, Chapter 9, Chapman & Hall: New York.
Wambura, P., Tegete, H., and M. Verghese. 2012. Application of high-power
ultrasound to improve adhesion of honey on roasted peanuts to improve
oxidative stability. Food and Bioprocess Technology, 5, 5, 2012-2016.