ASSESSMENT OF THE
AFFECTIVEBESS OF ULTRASONIC CELL DISRUPTION BY ACOUSTIC PHENOMENA AS A FUNCTION
OF THE SUSPENSION SUSPENSION CONCENTRATION
ATTILA LŐRINCZ, MIKLÓS NEMÉNYI
Institute of Agricultural, Food and Environmental Engineering, Faculty
of Agricultural and Food sciences, Mosonmagyaróvár; University of West Hungary
In our experiments, under the conditions of an output of 9 W/cm2
and a frequency of 1.117 MHz, we determined the concentration, expressed in
[g/l], of lyophilized Saccharomyces cerevisiae baker’s yeast needed for
stopping cavitation in the sound field. Then by using multiples of the
aforementioned concentration, we monitored the acoustic phenomena occurred in
the sound field and, simultaneously, we examined the survival dynamics of the
cells by vitality dyeing. Examined acoustic phenomena were the following:
acoustic streaming, standing wave, and cavitation. Physical parameters of the
sound field had essential effect on the phenomena formed in the sound field and
on the threshold levels of their formation. The phenomena affected the
composition of the material in the sound field, so a phenomena – effect chain
reaction took place during the radiation. This paper helps in understanding the
cell destruction effect caused by the different phenomena and the role of
physical conditions of the sound field in the formation of the acoustic
phenomena.
Key Words: Acoustic phenomenon, cavitation, standing wave, acoustic streaming,
yeast, R, D values, sound field