The document discusses the use of high-frequency ultrasound for cleaning and disinfecting by creating powerful micro-jet implosions that destroy microorganism membranes. It highlights that sonication is the primary cleaning mechanism, with no significant difference between using enzyme, soap, or water solutions, and emphasizes the importance of eco-friendly formulations. Additionally, it references several studies related to ultrasonic cleaning and microorganism viability.

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.