RETRACTED: Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology

Abstract

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.

Effect of the arrangement of cavitation generation unit on the performance of an advanced rotational hydrodynamic cavitation reactor

“…HC phenomenon, discovered by Euler [5] in water wheels as early as in 1756, is a rapid phase-change phenomenon, including formation, growth, and collapse, triggered by local pressure change [6] , [7] , and releases tremendous energy into surrounding liquids, creating unique reaction environment with local high pressures and temperatures and strong oxidation/reduction effects [8] , [9] , [10] . The sonochemical effect induced by HC has been widely investigated and applied in various chemical and environmental applications in the past 30 years: degradation of organic matter [11] , disinfection [12] , disintegration of waste activated sludge [13] , emulsification (including biodiesel synthesis) [14] , delignification [15] , food processing [16] , flotation [17] , surface finishing and washing [18] , denitration [19] , heat generation [20] , etc.…”

Recent trends in the applications of sonochemical reactors as an advanced oxidation process for the remediation of microbial hazards associated with water and wastewater: A critical review

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Fig. 6 Life cycle of a cavitation bubble (A), conventional non-rotational hydrodynamic cavitation reactor (NRHCRs) (B), and representative advanced rotational HCRs (ARHCRs) (C) [118] .

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Hydrodynamic cavitation-assisted preparation of porous carbon from garlic peels for supercapacitors

“… [39] , [40] . Since Pandit and Joshi [41] first applied HC to oil hydrolysis in 1993, HC has demonstrated great commercialization prospects in various applications, e.g., water treatment [42] , [43] , emulsification [44] , delignification [45] , food processing [46] , [47] , flotation [48] , surface finishing [49] , heat generation [50] , nanomaterial synthesis [51] , and even graphene exfoliation [52 . Numerous studies have demonstrated that HC can efficiently induce a sonochemical effect similar to ultrasound, with high scalability and low cost [53] , [54] .…”