Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders

Pathania, Shivani; Ho, Quang Tri; Hogan, Sean A.; McCarthy, Noel A.; Tobin, John T.

doi:10.1016/j.jfoodeng.2018.01.005

Cited by 49 publications

(20 citation statements)

References 34 publications

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“…One of the most widely investigated application of hydrodynamic cavitation is wastewater treatment (see Ranade and Bhandari, 2014 and references cited therein;Gagol et al 2018). Several other applications of cavitation have also been reported (Carpenter et al 2017;Suryawanshi et al, 2017Suryawanshi et al, , 2018Ranade et al, , 2016Pathania et al 2018 and references cited therein). Hydrodynamic cavitation offers several advantages such as no additional chemicals (clean tech), compact and in-line reactors and low costs.…”

Section: Introductionmentioning

confidence: 88%

Modelling of vortex based hydrodynamic cavitation reactors

Sarvothaman

Simpson

Ranade

2019

Chemical Engineering Journal

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Vortex based hydrodynamic cavitation reactors offer various advantages like early inception, less erosion and higher cavitational yield. No systematic modelling efforts have been reported to interpret the cavitation performance of these vortex based devices for cavitation. It is essential to develop a modelling framework for describing performance of cavitation reactors. We have addressed this need in the present work. A comprehensive modelling framework comprising three layers: per-pass performance models (overall process), computational fluid dynamics models (flow on reactor scale) and cavity dynamics models (cavity scale) is developed. The approach and computational models were evaluated using the experimental data on treatment of acetone-contaminated water. The presented models were successful in describing the experimental data using initial cavity size as an adjustable parameter. Efforts were made to quantify optimum operating conditions and scale-up. The developed approach, models and results will provide useful design guidelines for pollutant degradation using vortex based cavitation reactors. It will also provide a sound and useful basis for comprehensive multiscale modelling of hydrodynamic cavitation reactors.

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Section: Introductionmentioning

confidence: 88%

Modelling of vortex based hydrodynamic cavitation reactors

Sarvothaman

Simpson

Ranade

2019

Chemical Engineering Journal

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“…The quality of milk protein concentrate (MPC) powders is also dependent on its rehydration characteristics, and mostly the rehydration property of MPC deteriorates with the duration of storage. HC has also been implemented in a semi-industrial pilot scale level for the immediate rehydration of high protein milk concentrate [32]. The HC has outperformed conventional high shear mixing in terms of rehydration (90% milk powder; average particle size: 0.45 µm versus 21.17 µm), viscosity reduction, stability, and sedimentation.…”

Section: Food Processingmentioning

confidence: 99%

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

2020

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The 20th century has witnessed a remarkable enhancement in the demand for varieties of consumer products, ranging from food, pharmaceutical, cosmetics, to other industries. To enhance the quality of the product and to reduce the production cost, industries are gradually inclined towards greener processing technologies. Cavitation-based technologies are gaining interest among processing technologies due to their cost effectiveness in operation, minimization of toxic solvent usage, and ability to obtain superior processed products compared to conventional methods. Also, following the recent advancements, cavitation technology with large-scale processing applicability is only denoted to the hydrodynamic cavitation (HC)-based method. This review includes a general overview of hydrodynamic cavitation-based processing technologies and a detailed discussion regarding the process effectiveness. HC has demonstrated its usefulness in food processing, extraction of valuable products, biofuel synthesis, emulsification, and waste remediation, including broad-spectrum contaminants such as pharmaceuticals, bacteria, dyes, and organic pollutants of concern. Following the requirement of a specific process, HC has been implemented either alone or in combination with other process-intensifying steps, for example, catalyst, surfactant, ultraviolet (UV), hydrogen peroxide (H2O2), and ozone (O3), for better performance. The reactor set-up of HC includes orifice, slit venturi, rotor-stator, and sonolator type constrictions that initiate and control the formation of bubbles. Moreover, the future directions have also been pointed out with careful consideration of specific drawbacks.

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“…On the other hand, applying heat treatments to facilitate the solubilization of dairy ingredients can represent a problem, since the properties of these materials are modified [ 130 , 131 ]. In addition to the physicochemical changes that these substances experience during drying, their hydration properties decrease during storage [ 132 , 133 ]. Therefore, the application of US for the hydration of dairy ingredients was proposed, since the use of high temperatures can be omitted.…”

Section: Ultrasounds Applied To Dairy Productsmentioning

confidence: 99%

“…Another advantage of high-intensity ultrasound application in cheese production is the reduction of the setting time and an increase in the firmness of the curd [ 138 , 139 , 140 ]. Bermúdez-Aguirre and Barbosa-Cánovas [ 132 ] applied thermosonication (400 W, 24 kHz, 63 °C, 30 min, 500-mL sample) in milk to make Mexican “fresh cheese”. The results showed that HIU increased the fat content and cheese yield.…”

Section: Ultrasounds Applied To Dairy Productsmentioning

confidence: 99%

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Chávez‐Martínez

Reyes-Villagrana

Rentería‐Monterrubio

et al. 2020

Foods

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Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

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Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders

Cited by 49 publications

References 34 publications

Modelling of vortex based hydrodynamic cavitation reactors

Modelling of vortex based hydrodynamic cavitation reactors

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

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