“…Pegu and Arya (38) found that, after the HC treatment at an inlet pressure of 10 psi and an outlet temperature of 47.93 • C for 15 min, the remained activity of alkaline phosphatase of HC-treated milk (1.17 µmol mL −1 ) is significantly higher than that of HTST-treated one (0.15 µmol mL −1 ). Sun et al (49) found that the detrimental effect of HC or thermal treatment (70 • C) on the nutritional composition of milk, i.e., mineral, fat, protein, and vitamin contents, is similar to that of the HTST method.…”
Section: Effect On Chemical Characteristicsmentioning
Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently shown unique effects on the properties of various liquid foods. The extreme conditions of pressure at ~500 bar, local hotspots with ~5,000 K, and oxidation created by HC can help obtain characteristic products with high quality and special taste. Moreover, compared with other emerging non-thermal approaches, the feature of the HC phenomenon and its generation mechanism helps determine that HC is more suitable for industrial-scale processing. This mini-review summarizes the current knowledge of the recent advances in HC-based liquid food processing. The principle of HC is briefly introduced. The effectiveness of HC on the various physical (e.g., particle size, viscosity, temperature, and stability), chemical (nutrition loss), and biological characteristics (microorganism inactivation) of various liquid foods are evaluated. Finally, several recommendations for future research on the HC technique are provided.
“…Pegu and Arya (38) found that, after the HC treatment at an inlet pressure of 10 psi and an outlet temperature of 47.93 • C for 15 min, the remained activity of alkaline phosphatase of HC-treated milk (1.17 µmol mL −1 ) is significantly higher than that of HTST-treated one (0.15 µmol mL −1 ). Sun et al (49) found that the detrimental effect of HC or thermal treatment (70 • C) on the nutritional composition of milk, i.e., mineral, fat, protein, and vitamin contents, is similar to that of the HTST method.…”
Section: Effect On Chemical Characteristicsmentioning
Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently shown unique effects on the properties of various liquid foods. The extreme conditions of pressure at ~500 bar, local hotspots with ~5,000 K, and oxidation created by HC can help obtain characteristic products with high quality and special taste. Moreover, compared with other emerging non-thermal approaches, the feature of the HC phenomenon and its generation mechanism helps determine that HC is more suitable for industrial-scale processing. This mini-review summarizes the current knowledge of the recent advances in HC-based liquid food processing. The principle of HC is briefly introduced. The effectiveness of HC on the various physical (e.g., particle size, viscosity, temperature, and stability), chemical (nutrition loss), and biological characteristics (microorganism inactivation) of various liquid foods are evaluated. Finally, several recommendations for future research on the HC technique are provided.
“…(2021), who mentioned that hydrodynamic cavitation is an alternative to acoustic cavitation, as it is suitable for industrial mass production [33] . Furthermore, the rotor-stator type of reactor is particularly well suited for industrial applications owing to the extensive utilization of the cavitation zone, low cost of equipment, and ease of scaling [35] . Fig.…”
Section: Resultsmentioning
confidence: 99%
“…Therefore, utilizing a rotor-stator HCR can efficiently reduce the energy demand [33] . Furthermore, there are many other benefits of using rotor-stator formulation reactors, such as economical effectiveness, the provision of large cavitation areas, and good scalability, which are very useful for industrial purposes [34] , [35] .…”
Highlights
Key part is utilizing the 3D-printed rotor in hydrodynamic cavitation reactor.
Continuous nanoemulsion formulation was studied using HCR.
Smallest droplet size of 366.4 nm can be created by HCR.
Mechanical stirrer, ultrasound, hydrodynamic cavitation were compared.
Nanoemulsion from HCR reactor gave the highest cumulative release of niacin.
“…2 . Based on the experience derived from our previous experimental and numerical studies [26] , [38] , [43] , [44] , [15] , [45] , [46] , [40] , the basic values and suitable ranges utilized in the CCD for the four design variables were shown in Table 1 . Fig.…”
Section: Methodsmentioning
confidence: 99%
“…To this, we herein provide a multi-objective optimization on the CGU structure of the representative ARHCR [38] , [15] , [45] , [46] by combining genetic algorithm (GA) and CFD for the first time. The chosen objectives were to minimize the shaft power (standing for energy consumption) and to maximize the cavitation generation.…”
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