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Hydrodynamic cavitation (HC) is a process in which high energy is released in a flowing liquid upon bubble implosion due to decrease and subsequent increase in local pressure. While cavitation has been a serious problem in a hydraulic system, its energy can be harnessed for various physical and chemical processes. Food and beverage industries have been utilizing the principle of HC as a tool to homogenize, pasteurize, break, or mix food macromolecules. In this review article, the principle, design aspects, and different application of hydrodynamic cavitators in food and beverage processing are described in details. Advantages over acoustic cavitation, comparative studies, and future prospects of HC in food and beverage industries are also discussed. Practical ApplicationsIn this fast-developing world, food industries are thriving to adopt energy efficient advanced technologies. Hydrodynamic cavitators are popular in dairy research facilities and industries. Hydrodynamic cavitation has the advantages in lowering the capital cost, reducing production time, enhancing production efficiency, and food safety while preserving the quality of the food product. Hydrodynamic cavitators can be utilized for the purpose of extraction, emulsification, sterilization, and homogenization. Large-scale application of hydrodynamic cavitators is still not common and there is scope for its applications in different food and beverage industries.

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