Hydrodynamic Sonochemistry in Food Processing

摘要

The paper presents a detailed analysis of the physico-chemical effects of acoustic cavitation used in food processing. The mechanism of interaction between acoustic cavitation and food media is discussed. An overview of recent studies carried out on dairy processing using acoustic cavitation is provided along with a full analysis of these studies. The acoustic cavitation reactors available in the market are not suitable for large-scale food processing despite positive results obtained with laboratory and pilot scale experiments. Considering a new approach to the theory of cavitation in rotary machines, it has been suggested that hydrodynamic cavitation can be an alternative to acoustic cavitation in food processing applications involving large volumes. A model that has been developed is suitable for the construction of new generation cavitational rotary disintegrators.