Lipid oxidation volatiles absent in milk after selected ultrasound processing

Ultrasonic processing can suit a number of potential applications in the dairy industry. However, the impact of ultrasound treatment on milk stability during storage has not been fully explored under wider ranges of frequencies, specific energies and temperature applications. The effect of ultrasonication on lipid oxidation was investigated in various types of milk. Four batches of raw milk (up to 2 L) were sonicated at various frequencies (20, 400, 1000, 1600 and 2000 kHz), using different temperatures (4, 20, 45 and 63 °C), sonication times and ultrasound energy inputs up to 409 kJ/kg. Pasteurized skim milk was also sonicated at low and high frequency for comparison. In selected experiments, non-sonicated and sonicated samples were stored at 4 °C and were drawn periodically up to 14 days for SPME–GCMS analysis. The cavitational yield, characterized in all systems in water, was highest between 400 kHz and 1000 kHz. Volatile compounds from milk lipid oxidation were detected and exceeded their odor threshold values at 400 kHz and 1000 kHz at specific energies greater than 271 kJ/kg in raw milk. However, no oxidative volatile compounds were detected below 230 kJ/kg in batch systems at the tested frequencies under refrigerated conditions. Skim milk showed a lower energy threshold for oxidative volatile formation. The same oxidative volatiles were detected after various passes of milk through a 0.3 L flow cell enclosing a 20 kHz horn and operating above 90 kJ/kg. This study showed that lipid oxidation in milk can be controlled by decreasing the sonication time and the temperature in the system depending on the fat content in the sample among other factors.     

Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

This study reports on the functional properties of 7% flaxseed oil/milk emulsion obtained by sonication (OM) using 20 kHz ultrasound (US) at 176 W for 1–8 min in two different delivery formulae, viz., ready-to-drink (RTD) and lactic acid gel. The RTD emulsions showed no change in viscosity after sonication for up to 8 min followed by storage up to a minimum of 9 days at 4 ± 2 °C. Similarly, the oxidative stability of the RTD emulsion was studied by measuring the conjugated diene hydroperoxides (CD). The CD was unaffected after 8 min of ultrasonic processing. The safety aspect of US processing was evaluated by measuring the formation of CD at different power levels. The functional properties of OM gels were evaluated by small and large scale deformation studies. The sonication process improved the gelation characteristics, viz., decreased gelation time, increased elastic nature, decreased syneresis and increased gel strength. The presence of finer sono-emulsified oil globules, stabilized by partially denatured whey proteins, contributed to the improvements in the gel structure in comparison to sonicated and unsonicated pasteurized homogenized skim milk (PHSM) gels. A sono-emulsification process of 5 min followed by gelation for about 11 min can produce gels of highest textural attibutes.     

Aggregation kinetics of single walled carbon nanotubes influenced by the frequency of ultrasound irradiation in the aquatic environment

The colloidal stability of single-walled carbon nanotubes (SWNTs) sonicated at three different ultrasonication (US) frequencies (28, 580, and 1000 kHz) were investigated under environmentally relevant conditions. In particular, correlations between surface chemistry, electrokinetic potential, interaction energy, and the aggregation kinetics of the aqueous SWNTs were studied. We observed that H₂O₂ production is negatively correlated with the yield of hydroxylation and carboxylation of SWNTs, which was dependent on the generation of ultrasonic energy by cavity collapse during US process. The SWNTs sonicated at relatively high US frequencies (580 and 1000 kHz) aggregated rapidly in synthetic surface water, whereas alkalinity affected the stability of SWNTs insignificantly. This was because the SWNTs became less negatively charged under such conditions and were captured in deep primary energy wells, according to the Derjaguin-Landau-Verwey-Overbeek theory. Critical coagulation concentration values for the ultrasonicated SWNTs were determined to be 102 mM NaCl for 28 kHz, 22 mM NaCl for 580 kHz, and 43 mM NaCl for 1000 kHz. Suwannee River humic acid decreased the aggregation rate of SWNTs due to the steric hindrance, because of adsorbed macromolecules. Our findings show that the aggregate stability of SWNTs is controlled largely by a complex interplay between the evolution of surface functional groups on the SWNTs during US and solution chemistry.     

Ultrasound improves the renneting properties of milk

The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, was sonicated at 20 kHz and 30 °C (dissipated power density 286 kJ kg⁻¹) in an ultrasonic reactor. The rennet gelation time, curd firming rate, curd firmness, and the connectivity of the rennet gel network were improved significantly in rennet gels made from milk ultrasonicated at pH 8.0 and re-adjusted back to pH 6.7 compared to those made from milk sonicated at pH 6.7. These renneting properties were also improved in milk sonicated at pH 6.7 compared to those of the non-sonicated control milk. The improvements in renneting behavior were related to ultrasound-induced changes to the proteins in the milk. This study showed that ultrasonication has potential to be used as an intervention to manipulate the renneting properties of milk for more efficient manufacturing of cheese.     

Ultrasonic processing of dairy systems in large scale reactors

High intensity low frequency ultrasound was used to process dairy ingredients to improve functional properties. Based on a number of lab-scale experiments, several experimental parameters were optimised for processing large volumes of whey and casein-based dairy systems in pilot scale ultrasonic reactors. A continuous sonication process at 20 kHz capable of delivering up to 4 kW of power with a flow-through reactor design was used to treat dairy ingredients at flow rates ranging from 200 to 6000 mL/min. Dairy ingredients treated by ultrasound included reconstituted whey protein concentrate (WPC), whey protein and milk protein retentates and calcium caseinate. The sonication of solutions with a contact time of less than 1 min and up to 2.4 min led to a significant reduction in the viscosity of materials containing 18% to 54% (w/w) solids. The viscosity of aqueous dairy ingredients treated with ultrasound was reduced by between 6% and 50% depending greatly on the composition, processing history, acoustic power and contact time. A notable improvement in the gel strength of sonicated and heat coagulated dairy systems was also observed. When sonication was combined with a pre-heat treatment of 80 °C for 1 min or 85 °C for 30 s, the heat stability of the dairy ingredients containing whey proteins was significantly improved. The effect of sonication was attributed mainly to physical forces generated through acoustic cavitation as supported by particle size reduction in response to sonication. As a result, the gelling properties and heat stability aspects of sonicated dairy ingredients were maintained after spray drying and reconstitution. Overall, the sonication procedure for processing dairy systems may be used to improve process efficiency, improve throughput and develop value added ingredients with the potential to deliver economical benefits to the dairy industry.     

The removal characteristics of natural organic matter in the recycling of drinking water treatment sludge: Role of solubilized organics

To clarify the role of solubilized organics derived from drinking water treatment sludge (DWTS) in the elimination of natural organic matter (NOM) in the DWTS recycling process, a probe sonoreactor at a frequency of 25 kHz was used to solubilize the organics at varied specific energies. The coagulation behavior related to NOM removal in recycling the sonicated DWTS with and without solubilized organics was evaluated, and the effect on organic fractionations in coagulated water was determined. The study results could provide useful implications in designing DWTS recycling processes that avoid the enrichment of organic matter. Our results indicate that DWTS was disrupted through a low release of soluble chemical oxygen demand (SCOD) and proteins, which could deteriorate the coagulated water quality under the specific energy of 37.87–1212.1 kW h/kg TS. The optimal coagulation behavior for NOM removal was achieved by recycling the sonicated DWTS without solubilized organics at 151.5 kW h/kg TS specific energy. Recycling the sonicated DWTS could increase the enrichment potential of weakly hydrophobic acid, hydrophilic matter, and <3 kDa fractions; the enrichment risks could be reduced by discharging the solubilized organics. Fluorescent characteristic analysis indicated that when recycling the sonicated DWTS without solubilized organics, the removal of humic-like substances was limited, whereas removal of protein-like substances was enhanced, lowering the enrichment potential of protein-like substances.     

Coumarin fluorometry to quantitatively detectable OH radicals in ultrasound aqueous medium

When ultrasound (US) was exposed to aqueous coumarin solution in air atmosphere, the UV–visible and fluorescence spectra of the probe were measured at different US exposure times. The US exposure was carried out at 43 kHz and 500 kHz with different out-put power. It was found that the 500 kHz US produced umbelliferone fluorescence, while the 43 kHz US had no fluorescence. In addition, the coumarin absorbance at 270 nm maximum was decreased with in cases of the US exposure time. In contrary, the fluorescent intensity of umbelliferone at 460 nm increased with increasing of US exposure time. This exhibited that the coumarin probe was converted to umbelliferone by the US exposure, when the 500 kHz US was operated. This was facted that the coumarin framework was caused with addition of OH groups which was generated by the 500 kHz US. Therefore, the umbelliferone fluorescent became a probe to estimate OH radical in US medium. Furthermore, the chemo-fluorometry showed that the emission maximum of the formed umbelliferone could probe the bulk pHs in the US aqueous medium.     

Lysis of Chlamydomonas reinhardtii by high-intensity focused ultrasound as a function of exposure time

Efficient lysis of microalgae for lipid extraction is an important concern when processing biofuels. Historically, ultrasound frequencies in the range of 10–40 kHz have been utilized for this task. However, greater efficiencies might be achievable if higher frequencies could be used. In our study, we evaluated the potential of using 1.1 MHz ultrasound to lyse microalgae for biofuel production while using Chlamydomonas reinhardtii as a model organism. The ultrasound was generated using a spherically focused transducer with a focal length of 6.34 cm and an active diameter of 6.36 cm driven by 20 cycle sine-wave tone bursts at a pulse repetition frequency of 2 kHz (3.6% duty cycle). The time-average acoustic power output was 26.2 W while the spatial-peak-pulse-average intensity (I_SPPA) for each tone burst was 41 kW/cm². The peak compressional and rarefactional pressures at the focus were 102 and 17 MPa, respectively. The exposure time was varied for the different cases in the experiments from 5 s to 9 min and cell lysis was assessed by quantifying the percentage of protein and chlorophyll release into the supernate as well as the lipid extractability. Free radical generation and lipid oxidation for the different ultrasound exposures were also determined. We found that there was a statistically significant increase in lipid extractability for all of the exposures compared to the control. The longer exposures also completely fragmented the cells releasing almost all of the protein and chlorophyll into the supernate. The cavitation activity did not significantly increase lipid oxidation while there was a minor trend of increased free radical production with increased ultrasound exposure.     

Ultrasound stimulated release of mimosa medicine from cellulose hydrogel matrix

Ultrasound (US) drug release system using cellulose based hydrogel films was developed as triggered to mimosa. Here, the mimosa, a fascinating drug to cure injured skin, was employed as the loading drug in cellulose hydrogel films prepared with phase inversion method. The mimosa hydrogels were fabricated from dimethylacetamide (DMAc)/LiCl solution in the presence of mimosa, when the solution was exposed to ethanol vapor. The US triggered release of the mimosa from the hydrogel matrix was carried out under following conditions of US powers (0–30 W) and frequencies (23, 43 and 96 kHz) for different mimosa hydrogel matrix from 0.5 wt% to 2 wt% cellulose solution. To release the drug by US trigger from the matrix, the better medicine release was observed in the matrix prepared from the 0.5 wt% cellulose solution when the 43 kHz US was exposed to the aqueous solution with the hydrogel matrix. The release efficiency increased with the increase of the US power from 5 to 30 W at 43 kHz. Viscoelasticity of the hydrogel matrix showed that the hydrogel became somewhat rigid after the US exposure. FT-IR analysis of the mimosa hydrogel matrixes showed that during the US exposure, hydrogen bonds in the structure of mimosa–water and mimosa–cellulose were broken. This suggested that the enhancement of the mimosa release was caused by the US exposure.     

Ultrasound assisted intensified recovery of lactose from whey based on antisolvent crystallization

The current work deals with understanding the fundamental aspects of intensified recovery of lactose from paneer (cottage cheese) whey using the anti-solvent induced sonocrystallization. Ultrasonic horn (22 kHz) with varying power levels over the range of 40–120 W has been used for initial experiments at 100% duty cycle and two different levels of ultrasonic exposure time as 10 min and 20 min. Similar experiments were also performed using ultrasonic bath for the same time of exposure but with at two ultrasonic frequencies (22 kHz and 33 kHz). It was observed that the lactose recovery as well as purity increased with an increase in ultrasonic power at 100% duty cycle for the case of treatment time as 10 min whereas the lactose recovery and purity increased only till an optimum power for the 20 min treatment. In the case of ultrasonic bath, lactose purity increased with an increase in the ultrasonic frequency from 22 kHz to 33 kHz though the lactose recovery marginally decreased. Overall, it was observed that the maximum lactose recovery was ∼98% obtained using ultrasonic horn while the maximum lactose purity was ∼97%. It was also observed that maximum lactose recovery was ∼94% for the case of ultrasonic bath while the maximum lactose purity was ∼92%. The work has enabled to understand the optimized application of ultrasound so as to maximize both the lactose yield and purity during the recovery from whey.     

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60 s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4–9%) and polyphenols (30–35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment.     

The pasting properties of sonicated waxy rice starch suspensions

The effect of sonication on the pasting properties of waxy rice starch solutions (5 wt%) was investigated. It has been found that the functionality of starch granules was significantly influenced by the length of sonication and the solution temperature. A comparison of the pasting behaviour showed that the peak and final viscosities of the starch dispersions sonicated at temperatures near the onset temperature of gelatinisation were lower than those of the non-sonicated dispersions. The particle size measurements showed that the size of the heated and sonicated granules were smaller than that of the heated non-sonicated starch granules. Scanning electron microscopy (SEM) observations showed that the starch granule surface was not affected by sonication, and the size exclusion chromatography did not show any reduction in the size of the starch molecules. Based on these observations, the change in the pasting behaviour is explained in terms of the solubilisation of the swollen starch granules and starch aggregates induced by sonication.     

Sonocrystallisation of lactose in concentrated whey

Whey concentrated to 32% lactose was sonicated at 30 °C in a non-contact approach at flow rates of up to 12 L/min. Applied energy density varied from 3 to 16 J/mL at a frequency of 20 kHz. Sonication of whey initiated the rapid formation of a large number of lactose crystals in response to acoustic cavitation which increased the rate of crystallisation. The rate of sonocrystallisation was greater than stirring for approximately 180 min but slowed down between 120 and 180 min as the metastable limit was reached. A second treatment with ultrasound at 120 min delivering an applied energy density of 4 J/mL stimulated further nuclei formation and the rate of crystallisation was maintained for >300 min. Yield on the other hand was limited by the solubility of lactose and could not be improved. The crystal size distribution was narrower than that with stirring and the overall crystal size was smaller.     

Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice

This study evaluated the combined effect of blanching and sonication treatment on selected quality parameters of bottle gourd juice (BGJ). Bottle gourd cubes were blanched and juice was extracted. Effect of frequency (20–50 kHz), amplitude (50–90%) and time (10–30 min) was also studied on quality parameters like titratable acidity (TA), pH, total soluble solids (TSS), physical stability (PS), ascorbic acid (AA), total phenolics (TP), total carotenoids (TC), browning index (BI), total plate count (TPC) and yeast & mold count (Y&M) of BGJ to derive the level of these parameters. Combined effect of blanching followed by sonication (BFS) showed significant (P ⩽ 0.05) change in all quality parameters except TA. Highest percentage of TSS (5.9 °B), PS (2%), AA (18.99 mg/100 g), TP (1010 mg/100 g) and TC (5.8 mg/100 g) was observed at 70% amplitude, 50 kHz frequency and 20 min. Results suggested 70% amplitude, 50 kHz frequency and 20 min as best treatment conditions for processing of BGJ. Microstructure examination, transmission electron microscopy (TEM) and laser diffraction analysis of BGJ showed significant change in particle size and distribution. Moreover, TEM of blanched and sonicated samples of BGJ also showed significant (P ⩽ 0.05) change in microbial profile.     

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96 W cm⁻²) and treatment time (30, 60, 90 and 120 min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20 kHz and fresh beef at 48 h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P < 0.05). As indicators of protein oxidation, the carbonyl contents were significantly affected by PUS (P < 0.05). SDS–PAGE analysis showed that PUS treatment increased protein aggregation through disulfide cross-linking, indicated by the decreasing content of total sulfhydryl groups which would contribute to protein oxidation. In addition, changes in protein structure after PUS treatment are suggested by the increases in free sulfhydryl residues and protein surface hydrophobicity. Fourier transformed infrared spectroscopy (FTIR) provided further information about the changes in protein secondary structures with increases in β-sheet and decreases in α-helix contents after PUS processing. These results indicate that PUS leads to changes in structures and oxidation of beef proteins caused by mechanical effects of cavitation and the resultant generation of free radicals.     

Ultrasound stimulus inducing change in hydrogen bonded crosslinking of aqueous polyvinyl alcohols

The effect of ultrasound (US) stimulation on the shear viscosity of aqueous polyvinyl alcohol (PVA) solution was studied when the solution was exposed to US at 23, 43, 96, and 141 kHz. The US stimulus showed a marked decrease of the shear viscosity of the solution in the order of 43 > 96 > 23 > 141 kHz, respectively, under US power dissipation of 8.5, 8.9, 8.9, and 8.8 W. Subsequently, when US exposure was stopped, the shear viscosity of PVA reverted to its original value. The US stimulation was analyzed with the US power transmitted through the PVA aqueous media. Furthermore, FT-IR spectra measured at different durations of US exposure, suggest that hydrogen bonds in the PVA segments were broken by the US exposure. We conclude that structural changes of the hydrogen bonded crosslinks of PVA were induced to include water molecules for the re-forming of crosslinks of aqueous PVA.     

Ultrasonically enhanced electrochemical oxidation of ibuprofen

A hybrid advanced oxidation process combining sonochemistry (US) and electrochemistry (EC) for the batch scale degradation of ibuprofen was developed. The performance of this hybrid reactor system was evaluated by quantifying on the degradation of ibuprofen under the variation in electrolytes, frequency, applied voltage, ultrasonic power density and temperature in aqueous solutions with a platinum electrode. Among the methods examined (US, EC and US/EC), the hybrid method US/EC resulted 89.32%, 81.85% and 88.7% degradations while using NaOH, H₂SO₄ and deionized water (DI), respectively, with a constant electrical voltages of 30 V, an ultrasound frequency of 1000 kHz, and a power density of 100 W L⁻¹ at 298 K in 1 h. The degradation was established to follow pseudo first order kinetics. In addition, energy consumption and energy efficiencies were also calculated. The probable mechanism for the anodic oxidation of ibuprofen at a platinum electrode was also postulated.     

Ultrasound effect used as external stimulus for viscosity change of aqueous carrageenans

Ultrasound (US) serves as a stimulus to change shear viscosity of aqueous polysaccharides of ι-carrageenan, κ-carrageenan and, agar. The US effect was compared in their aqueous solutions at 60 °C for the US frequency of 23, 45, and 83 kHz. Under the US condition with 50 W at 45 kHz, the shear viscosity of each aqueous solution was decreased significantly. Subsequently, when the US was stopped, the shear viscosity returned back to the original value. In addition, the US showed different effects of the US frequency over the viscosity change in the three kinds of polysaccharides. When the US frequency was changed, the US effects were less at 83 kHz and 28 kHz for the shear viscosity change. In addition, as NaCl was present in the aqueous solution, the viscosity change decreased by the US exposure. These results suggest that the US effect on the viscosity reduction was influenced by the condition of polymer coil conformation, which was expanded or shrank by electrostatic repulsion of the SO₃^? groups. FT-IR analysis supported that the hydrogen bonds of carrageenans were broken during the US exposure. Using Fourier self-deconvolution for the FT-IR spectra without and with US exposure suggests that the US influenced the hydrogen bonds of water and the OH group of polysaccharides.     

Production of particulates from transducer erosion: Implications on food safety

The formation of metallic particulates from erosion was investigated by running a series of transducers at various frequencies in water. Two low frequency transducer sonotrodes were run for 7.5 h at 18 kHz and 20 kHz. Three high frequency plates operating at megasonic frequencies of 0.4 MHz, 1 MHz, and 2 MHz were run over a 7 days period. Electrical conductivity and pH of the solution were measured before and after each run. A portion of the non-sonicated and treated water was partially evaporated to achieve an 80-fold concentration of particles and then sieved through nano-filters of 0.1 μm, 0.05 μm, and 0.01 μm. An aliquot of the evaporated liquid was also completely dried on strips of carbon tape to determine the presence of finer particles post sieving. An aliquot was analyzed for detection of 11 trace elements by Inductively Coupled Plasma Mass Spectroscopy (ICPMS). The filters and carbon tapes were analyzed by FE-SEM imaging to track the presence of metals by EDS (Energy Dispersive Spectroscopy) and measure the particle size and approximate composition of individual particles detected. Light microscopy visualization was used to calculate the area occupied by the particles present in each filter and high resolution photography was used for visualization of sonotrode surfaces. The roughness of all transducers before and after sonication was tested through profilometry. No evidence of formation of nano-particles was found at any tested frequency. High amounts of metallic micron-sized particles at 18 kHz and 20 kHz formed within a day, while after 7 day runs only a few metallic micro particles were detected above 0.4 MHz. Erosion was corroborated by an increase in roughness in the 20 kHz tip after ultrasound. The elemental analysis showed that metal leach occurred but values remained below accepted drinking water limits, even after excessively long exposure to ultrasound. With the proviso that the particles measured here were only characterized in two dimensions and could be nanoparticulate in terms of the third dimension, this research suggests that there are no serious health implications resulting from the formation of nanoparticles under the evaluation conditions. Therefore, high frequency transducer plates can be safely operated in direct contact with foods. However, due to significant production of metallic micro-particulates, redesign of lower frequency sonotrodes and reaction chambers is advised to enable operation in various food processing direct-contact applications.     

Ultrasonic pretreatment of corn slurry for saccharification: A comparison of batch and continuous systems

The effects of ultrasound on corn slurry saccharification yield and particle size distribution was studied in both batch and continuous-flow ultrasonic systems operating at a frequency of 20 kHz. Ground corn slurry (28% w/v) was prepared and sonicated in batches at various amplitudes (192–320 μm_{peak-to-peak (p–p)}) for 20 or 40 s using a catenoidal horn. Continuous flow experiments were conducted by pumping corn slurry at various flow rates (10–28 l/min) through an ultrasonic reactor at constant amplitude of 12 μm_p–p. The reactor was equipped with a donut shaped horn. After ultrasonic treatment, commercial alpha- and gluco-amylases (STARGEN^TM 001) were added to the samples, and liquefaction and saccharification proceeded for 3 h. The sonicated samples were found to yield 2–3 times more reducing sugars than unsonicated controls. Although the continuous flow treatments released less reducing sugar compared to the batch systems, the continuous flow process was more energy efficient. The reduction of particle size due to sonication was approximately proportional to the dissipated ultrasonic energy regardless of the type of system used. Scanning electron microscopy (SEM) images were also used to observe the disruption of corn particles after sonication. Overall, the study suggests that both batch and continuous ultrasonication enhanced saccharification yields and reduced the particle size of corn slurry. However, due to the large volume involve in full scale processes, an ultrasonic continuous system is recommended.