HPU is distinguished from traditional, low-power ultrasonics by the energy transmitted per volumetric measure (e.g., W/cm3), with typical differences measured in orders-of-magnitude. Ultrasonic sound waves cause dissolved gas bubbles present in liquids to expand and contract thousands of times per second, creating internal temperatures of 5000+ Kelvin and pressure of 2000+ atmospheres. When they collapse or implode ('cavitation'), a fast (i.e., 570 km/h), high-shear energy wave is released, which results in a strong agitation action for cleaning and/or etching of hard surfaces; the modification of particles in a liquid or on surfaces at fluid boundaries, or within solid structures where liquid is present; and the break-down of molecular structures. Please click here to download a white paper overview or an overview of implementing food-grade high-power ultrasonics systems in a commercial environment.