Application of hydrodynamic cavitation in food processing

Khaire, Rajeshree A.; Gogate, Parag R.

doi:10.1016/b978-0-12-818275-8.00003-9

Cited by 4 publications

(1 citation statement)

References 52 publications

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“…Hydrodynamic cavitation is induced by sudden change of pressure in a flowing fluid passes through a constricted part such as venturi tubes, orifice plates, a throttling valve, multi-nozzle. According to Bernoulli's principle, the reduction of the flow area results in the flow velocity rises and the pressure is reduced below the vapor pressure, which includes generation of cavities and fragmentation of the droplets into smaller size [15]. The change of pressure in a flowing liquid in the form of a Venturi tube based on the hydrodynamic cavitation phenomenon is depicted in Figure 1.…”

Section: Hydrodynamic Cavitation For Preparation Of Microemulsionsmentioning

confidence: 99%

Synthesis of zinc sulfide nanoparticles using microemulsion generated by hydrodynamic cavitation method

Choojan

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Zinc Sulfite (ZnS) nanoparticles have attracted attention of researchers as a promising material for semiconductor�fabrication. Their optical properties are strongly size-dependent and related to production methodology. A microemulsion technique is simple and requires less energy to produce ZnS nanoparticles. However, this technique usually results in ZnS with a wide size distribution. In this work, microemulsion technique and hydrodynamic cavitation have been effectively combined for synthesis of ZnS nanoparticles with controllable and uniform size distribution. The microemulsion system which consists of water, cyclohexane, hexanol and Triton X-100 surfactant has been prepared by incorporating hydrodynamic cavitation. Experimental results number of passages, cavitation number�(Cv)�and water to surfactant molar ratio (W0) exert significant effects on rheological properties and size distribution of microemulsion. Increasing number of passages from 300 to 1,500 passages could decrease average size of microemulsion due to higher breakage frequency, as number of passes represents energy dissipation in the system. Higher�Cv�led to reduction in microemulsion size, which was derived from high intensity turbulence, as confirmed by CFD modeling. Investigation on role of W0�on density, viscosity and surface tension of microemulsions revealed that all properties significantly increased with higher water content. Moreover, average size also increased and size distribution of microemulsion became broader. Difference in microemulsion size would be achieved by adjusting�Cv�and W0, resulting in growth of ZnS nanoparticles with different size inside reverse micelles. Based on HRTEM analyses, the obtained ZnS nanoparticles exhibited spheroidal morphology and the smallest average size could be achieved at�Cv of�1.8 and W0�of 7. XRD analysis confirmed the successful formation of ZnS with cubic crystalline configuration. In summary, microemulsion method enhanced by hydrodynamic cavitation exhibits its potential in synthesis of ZnS nanoparticles with controllable size and narrow size distribution, which could be promising material in many applications. �

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Section: Hydrodynamic Cavitation For Preparation Of Microemulsionsmentioning

confidence: 99%

Synthesis of zinc sulfide nanoparticles using microemulsion generated by hydrodynamic cavitation method

Choojan

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Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective

Babu

Amamcharla

2022

Critical Reviews in Food Science and Nutrition

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Recent progress and future perspectives on non-thermal apple juice processing techniques

Arya

Nachiappan

Waghmare³

et al. 2023

Food Prod Process and Nutr

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Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour and nutritional richness. Regular consumption of apple juice is associated with reducing the risk of cancer, cardiovascular related diseases, asthma and diabetes. However, the shelf life of apple juice is limited by detrimental effect of enzymes. Due to the demand of wholesome nutritious product, there arises a need for adoption of novel non-thermal techniques as they help to retain the nutritional content and at the same time aid in improving the shelf life as compared to the thermal treatment.High pressure processing (HPP), pulsed electric field (PEF), ultrasound, pulsed light, UV, high-pressure homogenization (HPH) and hydrodynamic cavitation (HC) are all examples of novel procedures tested and tried for the better retention of nutritional and phytochemical composition in apple juice. This study aimed to find the influence of these mechanisms on the quality and composition of apple juice.Apple juice processing has been successfully examined using non-thermal techniques. These exhibited promising results in terms of minimising physical, chemical, enzymatic and microbial deterioration of the apple juice while still retaining a high percentage of nutritious components. Though all the non-thermal process require a hurdle approach for inactivation of enzymes, HC can be a better alternative in terms of operating costs and ease in handling the bulk volumes of juice. Graphical Abstract

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Application of hydrodynamic cavitation in food processing

Cited by 4 publications

References 52 publications

Synthesis of zinc sulfide nanoparticles using microemulsion generated by hydrodynamic cavitation method

Synthesis of zinc sulfide nanoparticles using microemulsion generated by hydrodynamic cavitation method

Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective

Recent progress and future perspectives on non-thermal apple juice processing techniques

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