Ultrasonics Sonochemistry最新文献

{"title":"Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides","authors":"Dohyoung Lee,&nbsp;Kwang-Geun Lee","doi":"10.1016/j.ultsonch.2025.107397","DOIUrl":"10.1016/j.ultsonch.2025.107397","url":null,"abstract":"<div><div>This study investigated the effects of Maillard reactions using various saccharides (gum arabic, dextrin, glucose) and ultrasonication on the emulsifying and physicochemical properties of spirulina protein extract. At the same heating time, ultrasound-assisted samples exhibited higher degrees of glycation up to 87.45 % than conventional heating samples for all types of saccharides. The emulsifying activity index maximized by 45.6 % compared to the control in gum arabic-based Maillard reaction products (MRPs) under ultrasound-assisted heating for 90 min. However, the emulsion stability index minimized by 89.5 % in dextrin-based MRPs under ultrasound-assisted heating for 90 min. A total of 20 volatile compounds were identified in the MRPs. Total volatiles maximized by 58.4 % compared to the control in dextrin-based MRPs after heating without ultrasonication for 5 h. In brief, gum arabic is more suitable than other saccharides for improving the emulsifying properties of spirulina protein extract MRPs, and ultrasound-assisted heating can accelerate Maillard reaction.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107397"},"PeriodicalIF":8.7,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin","authors":"Changsen Wang,&nbsp;Yilin You,&nbsp;Weidong Huang,&nbsp;Jicheng Zhan","doi":"10.1016/j.ultsonch.2025.107400","DOIUrl":"10.1016/j.ultsonch.2025.107400","url":null,"abstract":"<div><div>This study developed a green, efficient method for extracting and purifying procyanidins (PC) from grape pomace (GP) using ultrasound-assisted extraction (UAE) with natural deep eutectic solvents (NADES). The process was optimized through single-factor experiments and Box-Behnken Design (BBD) response surface methodology (RSM). Bioactive substances and antioxidant activities in the extracts were compared, and scanning electron microscope (SEM) analysis revealed the synergistic effects of UAE and NADES. A second-order kinetic model described the extraction process, and scale-up experiments confirmed feasibility. Macroporous resin adsorption and elution conditions were optimized for improved PC purification. The final product’s purity, ingredient, and NADES solvent recovery were evaluated. This study offers a green, efficient alternative for extracting high-value bioactive compounds from food by-products, with broad application potential.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107400"},"PeriodicalIF":8.7,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of ultrasound enzyme-assisted trehalose lipid extraction of Coptis alkaloids and evaluation of its anti-inflammatory effects","authors":"Huiwen Wang ,&nbsp;Haixin Peng ,&nbsp;Wenwen Ding ,&nbsp;Zhiyun Zhang ,&nbsp;Yadan Zheng ,&nbsp;Sikai Chen ,&nbsp;Xueying Chen ,&nbsp;Qianwei Qu ,&nbsp;Yanyan Liu ,&nbsp;Yanhua Li","doi":"10.1016/j.ultsonch.2025.107396","DOIUrl":"10.1016/j.ultsonch.2025.107396","url":null,"abstract":"<div><div>Coptidis Rhizoma (CR), a traditional Chinese medicine, has extensive pharmacological activity because it is rich in isoquinoline alkaloids. Nonetheless, the limited solubility of these alkaloids presents a significant challenge, hindering the full realization of CR’s therapeutic potential through conventional extraction methods. To address this issue and enhance the solubility of the target compounds while optimizing extraction efficiency, this study employed an environmentally sustainable extraction technique, Ultrasound-Enzyme-Trehalose Lipid (UET), to synergistically extract five key alkaloids from CR. Based on the results of single-factor experiments, Box-Behnken design (BBD) was employed to optimize the selected model variables. The optimal extraction conditions were determined: extraction pH of 4.3, extraction temperature of 40 ℃, solid–liquid ratio of 1:27 g/mL, and ultrasonication time of 48 min. UET extracts were compared with other extracts, and it was proved that UET extracts had higher alkaloid extraction rate, comprehensive evaluation value (CEV) and lower energy consumption and CO₂ emission. Then scanning electron microscopy (SEM), dynamic light scattering (DLS) and transmission electron microscopy (TEM) were used to explore the extraction mechanism of UET extraction. In addition, UET extraction has more excellent anti-inflammatory activity. The establishment of UET method of CR provides a method reference for green and efficient extraction of alkaloid components from natural drugs.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107396"},"PeriodicalIF":8.7,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The aggregation, rheological and structural properties of casein-dextran colloids induced by critical-zone-intensity ultrasound","authors":"Binsha Peng ,&nbsp;Songlin Wen ,&nbsp;Wenchong He ,&nbsp;Chongde Wu ,&nbsp;Jun Huang ,&nbsp;Rongqing Zhou ,&nbsp;Nicolas Hengl ,&nbsp;Frederic Pignon ,&nbsp;Yao Jin","doi":"10.1016/j.ultsonch.2025.107385","DOIUrl":"10.1016/j.ultsonch.2025.107385","url":null,"abstract":"<div><div>Casein-dextran colloids, with various particle and filtration properties to simulate the main pollutant (protein-polysaccharide colloids) in the membrane separation process, were selected as the research object in this study. Effects of critical-zone-intensity ultrasound (CZ-US) on the aggregation, rheological and structural properties of casein-dextran colloids were investigated by ultrasonic immersion. The results suggested that CZ-US treatments unfolded the protein tertiary/quaternary structure to expose hydrophobic/hydrophilic amino acid groups, and partially affected the aggregation and flow behaviors, without altering the secondary structures of proteins and functional groups for casein-dextran colloids. CZ-US treatments enabled particle size distribution of casein-dextran colloids transform from multimodal to unimodal. CZ-US treatments’ processes were strongly affected by pH of the colloidal mediums. When pH was at the casein isoelectric point, more hydrophobic amino acid groups of casein were exposed, the binding patches on the casein particle interface were reduced for the dextran. When pH was at other mediums rather than the casein isoelectric point, more hydrophilic amino acid groups were exposed under CZ-US treatments, more dextran adhered into the casein interface due to the presence of more available binding sites. Indeed, this work provides important theoretical guidance for the development of CZ-US and membrane separation coupling technology.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107385"},"PeriodicalIF":8.7,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144139245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasonic-Assisted tumbling improves water retention and tenderness of wooden breast chicken meat","authors":"Yanyan Lu ,&nbsp;Zhenyang Wu ,&nbsp;Tianjiao Bian ,&nbsp;Xue Zhao","doi":"10.1016/j.ultsonch.2025.107377","DOIUrl":"10.1016/j.ultsonch.2025.107377","url":null,"abstract":"<div><div>Wooden breast myopathy results in reduced meat tenderness, poor water retention, and diminished processing value, underscoring the urgency to mitigate economic losses caused by the deteriorated quality of wooden chicken breast. This study evaluated the effects of ultrasound-assisted tumbling (400 W, 20 kHz, 80 min) on the quality characteristics of wooden breast meat with varying severity levels, involving normal (NB), moderate (MB), and severe (SB) breast. Results showed that ultrasound-assisted tumbling treatment significantly decreased (<em>P</em> &lt; 0.05) shear force by 29.88 ± 0.23 %, 22.07 ± 0.28 %, and 19.41 ± 0.22 % in NB, MB, and SB samples, respectively, while reducing cooking losses by 22.98 ± 0.07 %, 13.81 ± 1.10 %, and 9.91 ± 0.27 %. Additionally, ultrasound-assisted tumbling significantly increased salt-soluble protein content (<em>P</em> &lt; 0.05) through optimized protein-water interactions, thereby improving water-binding capacity. Meanwhile, the low-field NMR indicated that the immobilized-water proportion of MB increased (95.25 ± 0.45 %). While total collagen decreased from 2.92 mg/g to 2.79 mg/g and soluble collagen from 0.75 mg/g to 0.72 mg/g, no significant change was observed in collagen solubility (<em>P</em> &gt; 0.05). This work firstly reports successful application of ultrasound-assisted tumbling to effectively improve water-holding capacity and tenderness of wooden breast meat, achieving treated MB comparable quality metrics to untreated NB.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107377"},"PeriodicalIF":8.7,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144155050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Drying kinetics and quality characteristics of ultrasound-assisted germination of quinoa grains: A study on functional properties, mineral content and bioactive compounds","authors":"Jabir Khan ,&nbsp;Yang Li ,&nbsp;Palwasha Gul ,&nbsp;Qingyun Li ,&nbsp;Kunlun Liu","doi":"10.1016/j.ultsonch.2025.107393","DOIUrl":"10.1016/j.ultsonch.2025.107393","url":null,"abstract":"<div><div>Quinoa (<em>Chenopodium quinoa Willd.</em>), an Andean grain, has garnered attention from cereal-based industries as a functional ingredient. This study evaluated functional properties, minerals, bioactive compounds and structural properties of Pre-treatments assisted germination of quinoa grains JQ-778 including, Only germinated seeds (OGS), soaked germinated seeds (SGS), ultrasound at 28 &amp; 40 frequencies (US 28 kHz &amp; US 40 kHz) for 30 min in a Biochemical-Incubator of 96-hour period at 25 °C, 12/12 h dark and light circle, followed by drying at temperatures 50 °C, 60 °C, 70 °C &amp; combined (70, 60, 50 °C). Midilli-Kuck model shows the best fits on drying data closely followed by Hii model, respectively. According to the thermodynamic parameters entropy yielded negative values while Gibbs free energy &amp; enthalpy decreased as the drying temperature increased. Ultrasonic pre-treatments significantly altered functional properties, minerals content and bioactive compounds of quinoa grains (p ≤ 0.05). In US group, quinoa’s magnesium, calcium, and potassium content increased from 124.17 to 143.59, 84.7–86.83, and 428.72–448.67 mg/100 g, respectively. Copper ranges from 0.77 to 1.04 mg/100 g, whereas iron 4.76–5.64, Manganese 3.09–3.51 and zinc 2.26–3.51 mg/100 g. Ultrasound assisted germination, especially US 28 kHz dried at 50 °C, showed the highest content of hydroxycinnamic acid, whereas US 40 kHz dried at 60 °C showed hydroxybenzoic acid of quinoa grains. US 40 kHz at 60 °C found rutin 22.62 µg/g, Quercetin 17.58 µg/g, while Kaempferol at 50 °C 24.51 µg/g, demonstrating a 2.5 to 4-fold increase in flavonoids and phenolic acid profiles in ultrasound pre-treated germinated quinoa grains. XRD showed no significant shifts in main peaks, although germinated samples showed intensity variations, suggesting crystallinity modifications. SEM pictures showed germinated quinoa aggregation at different temperatures, with a film-like substance covering and linking the aggregates, possibly a starch aggregates are coupled to lipids and incorporated in a protein matrix.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107393"},"PeriodicalIF":8.7,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proteins derived from Bombyx batryticatus utilizing variable ultrasound powers: Evaluation of structural attributes, functional characteristics, and antioxidant capacities","authors":"Jing-ya Wang ,&nbsp;Xi Peng ,&nbsp;Qiao-Ling Deng,&nbsp;Zhi-Kun Wang,&nbsp;Kui-Xu Gao,&nbsp;Yao Wang,&nbsp;Yu-jie Liu,&nbsp;Mei-bian Hu","doi":"10.1016/j.ultsonch.2025.107394","DOIUrl":"10.1016/j.ultsonch.2025.107394","url":null,"abstract":"<div><div>The current investigation evaluated the impact of diverse ultrasound power levels (0, 120, 200, 320, 400, and 520 W) on the structural, functional, and antioxidant potentials of proteins derived from <em>Bombyx batryticatus</em> (PBB). Findings indicated a marked increase in the yield of PBB via ultrasonic treatment at the appropriate ultrasound power (UP), accompanied by a diminished β-sheet content and an augmented proportion of α-helix and β-turn conformations. Furthermore, ultrasound extraction (UAE) at the appropriate UP broke down PBB into small and evenly dispersed fragments, and it also reshaped disordered PBB aggregates into a more regular, dispersed, and ordered arrangement. Also, it favorably modulated the functional properties of PBB, with notable improvements in solubility, water-holding capacity, emulsification properties, and emulsion stability. Antioxidant capabilities of PBB were also potentiated by ultrasound treatment, reaching optimal values for 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (92.52 %), 1,1-diphenyl-2-picrylhydrazyl (DPPH) (89.33 %), hydroxyl (<strong>90.34</strong> %) radical scavenging activity, and reducing power (1.61) at the UP of 400 W. UAE increased contents of hydrophobic amino acids, expanded the surface contact area, and exposed more binding sites for free radicals, thereby enhancing the antioxidant activity of PBB. These findings are expected to expand the further utilization of PBB in pharmaceutical sectors, cosmetics or food industry, and also provide new ideas for studying other activities of PBB.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107394"},"PeriodicalIF":8.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Variable-frequency ultrasound synergistic hot air drying of Cherry: Effect on drying characteristics and physicochemical quality","authors":"Hongyang Lu,&nbsp;Fangxin Wan,&nbsp;Zepeng Zang,&nbsp;Yanrui Xu,&nbsp;Kaikai Zhang,&nbsp;Wenli Ma,&nbsp;Xiaopeng Huang,&nbsp;Guojun Ma","doi":"10.1016/j.ultsonch.2025.107387","DOIUrl":"10.1016/j.ultsonch.2025.107387","url":null,"abstract":"<div><div>This study selected (180 min, 300 min and 60 min, 180 min) as the frequency conversion time nodes and set two modes of sequential frequency conversion (25-28-40 kHz) and reverse frequency conversion (40-28-25 kHz). The objective was to investigate the effects of variable-frequency ultrasound synergistic hot air drying (VFU-HAD) on the drying characteristics and physicochemical properties of cherry. The results showed that compared to hot air drying (HAD), variable-frequency ultrasound (VFU) could reduce drying time (26.32–31.85 %) and specific energy consumption (1.07–21.88 %). Furthermore, VFU demonstrated superior efficacy in improving cherry quality. In particular, in the sequential variable frequency mode, this treatment better preserved anthocyanins, total phenolic content (TPC) and citric acid content in cherries, while significantly improving their free radical scavenging ability (DPPH and ABTS), (p &lt; 0.05). Under the 40 kHz (0 min)-28 kHz (180 min)-25 kHz (300 min) mode, cherries exhibited relatively higher overall contents of glucose (588.85 mg/g), fructose (394.15 mg/g), sucrose (26.48 mg/g), and quinic acid (28.37 mg/g). Furthermore, VFU effectively preserved the color of cherries and significantly improved their textural properties, rendering them softer and more elastic. The microscopic structure indicated that VFU drying promoted the formation of micropores on the cherry surface, facilitating uniform moisture migration. Using the Rank-Sum Ratio comprehensive evaluation method, it was determined that under the 40 kHz (0 min)-28 kHz (180 min)-25 kHz (300 min) mode, the RSR score was the highest (0.8097), indicating the best overall quality of dried cherries. The findings were of great significance for the development of fruit and vegetable drying and the improvement of product quality.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107387"},"PeriodicalIF":8.7,"publicationDate":"2025-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144105975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt","authors":"ShengQi Zhang ,&nbsp;ShiZhen Niu ,&nbsp;YuJia Xu ,&nbsp;Wenyu Suo ,&nbsp;MinQuan Wu ,&nbsp;Xiangdong Ren ,&nbsp;Dong Yang ,&nbsp;Hongxia Liu ,&nbsp;RongHai He ,&nbsp;Hongliang Li","doi":"10.1016/j.ultsonch.2025.107390","DOIUrl":"10.1016/j.ultsonch.2025.107390","url":null,"abstract":"<div><div>The influence of flat ultrasound-assisted fermentation (FUAF) on the fermentation and quality of room-temperature-storage yogurt (RTSY) was investigated. Six different ultrasonic frequencies (20, 28, 35, 20/28, 28/35, and 20/35 kHz) were used in the treatments. The results showed that FUAF treatments, especially the 28 kHz, observably enhanced the quality of RTSY. Under these optimized conditions, the counts of <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em> in RTSY prior to secondary pasteurization increased by 90.53 % and 94.76 %, respectively. This enhancement significantly shortened the fermentation time from 5 h (control group) to 4 h. Additionally, the water-holding capacity improved by 11.51 %, resulting in superior storage stability. Kinetic model analysis revealed that lactic acid bacteria exhibited faster growth rates, higher lactic acid production, and accelerated glucose consumption. Furthermore, texture and rheological analyses indicated significant enhancements in hardness, adhesiveness, cohesiveness, and apparent viscosity, contributing to an overall improvement in product quality. Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SMPE-GC–MS) analysis showed that sonication increased key volatile compounds related to flavor (such as acetaldehyde, 2,3-butanedione, etc.), and thus, enhanced the flavor characteristics. In conclusion, the use of FUAF, especially at 28 kHz, in the fermentation of RTSY was beneficial in enhancing the fermentation efficacy and quality of RTSY.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107390"},"PeriodicalIF":8.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acoustic spectra processing for the determination of cavitation threshold in a high-frequency sonoreactor in water and PEG mixtures from 1 to 54 mPa.s","authors":"V. Avramovic ,&nbsp;L. Hallez ,&nbsp;C. Inserra ,&nbsp;J-Y Hihn","doi":"10.1016/j.ultsonch.2025.107388","DOIUrl":"10.1016/j.ultsonch.2025.107388","url":null,"abstract":"<div><div>Ultrasound-induced cavitation, especially its stable and inertial regimes, plays a critical role in sonochemical processes. Thus, finding the power thresholds differentiating the appearance of stable cavitation and then transient cavitation, is essential for sonoreactor characterization since this knowledge allows the relevant choice of operating parameters leading to the expected sonochemical effects. However, this concept is difficult to grasp and often applied with complex techniques difficult to implement and highly “system dependent”. The study of sonochemical activity and efficiency in a high frequency reactor (575 kHz) provides an opportunity to take an interest in the step-by-step implementation of a hydrophone measurement, from selection of the device to recording procedures, and especially signal processing with selection and extraction of the two most relevant probes: 3F₀/2 magnitudes useful for detecting stable cavitation and cumulative integration of broadband noise and its interpretation (slope discontinuity) to get an indication of transient cavitation appearance. An original result of this work is that this technique appears to be much more reliable and sensitive than chemical techniques when media are very viscous, remaining relevant beyond the limits of sonochemiluminescence and dosimetry techniques. This is interesting because it makes it possible to link evolution of the change thresholds of cavitation state (from absence of cavitation to stable cavitation, then transient cavitation) with an increase in viscosity. As expected, these thresholds increase, from 0.25 W- stable cavitation − and 2 W – inertial cavitation − in water up to 6 W for stable cavitation and an absence of inertial cavitation at 54 mPa.s, as it is necessary to apply more power to achieve cavitation in high viscous media. This range of magnitude of viscosity used in this study is relevant for specific applications, such as ultrasonic cleaning lines involving cleaning solutions and all scientific issues dealing with deep eutectic solvants (DES) for electropolishing or leaching processes in metal recovery. A constant monitoring by measuring regularly these parameters ensures that cleaning or treatment lines are running at constant efficiency and helps to identify critical breakdowns. Finally, what is remarkable is that the stable cavitation threshold seems to be directly proportional to the acoustic field (linear dependence of the stable cavitation threshold) if the latter is expressed in pressure, providing new challenges for acoustic fields modelling.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"119 ","pages":"Article 107388"},"PeriodicalIF":8.7,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144105976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}