Bacterial cell disruption by process of hydrodynamic cavitation. Mechanisms and application

Abstract

The article presents complete understanding of bacterial cell disruption process under hydrodynamical cavitation (HC) condition. Analysis of present literature has shown that the process of cavitation is widely used in the food, chemical, pharmaceutical, and biological industries and is effective from ecological and energy point of view. Novel studies presents mechanisms, which ascertain fact of complete or partially cell wall destruction, but not explain reasons of this. The article proposes mechanisms and their theoretical justification for the extraction and sterilization process, and the thermophysical parameters necessary for conducting a particular process are determined.