Theoretical and Experimental Sonochemistry Involving Inorganic Systems

Pankaj,; Ashokkumar, Muthupandian

doi:10.1007/978-90-481-3887-6

Cited by 39 publications

(6 citation statements)

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“…Although not directly measured in the performed experiments, no flavor attributable to DMS could ever be felt in any of the beers produced by means of HC-assisted brewing. Indeed, hydrodynamic cavitation processes are long known to lead to very effective liquid degassing (Gogate and Pandit, 2011;Iben et al, 2015;Senthil Kumar et al, 2000), so much that it can be hypothesized that undesired volatile aromatic compounds are safely and promptly expelled throughout their generation, as well as the respective concentration increase with rising temperature is prevented. Therefore, also from this point of view, boiling becomes unessential in HC-assisted brewing.…”

Section: A N U S C R I P Tmentioning

confidence: 99%

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Albanese

Ciriminna

Meneguzzo

et al. 2017

Journal of Cleaner Production

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The basic beer-brewing industrial practices have barely changed over time. While well proven and stable, they have been refractory to substantial innovation. Technologies harnessing hydrodynamic cavitation have emerged since the 1990s' in different technical fields including the processing of liquid foods, bringing in advantages such as acceleration of extraction processes, disinfection and energy efficiency. Nevertheless, so far beer-brewing processes were not investigated. The impacts of controlled hydrodynamic cavitation, managed by means of a dedicated unit on a real microbrewery scale (230 L), on the beer-brewing processes is the subject of this paper. The physico-chemical features of the obtained products, analyzed by means of professional instruments, were compared with both literature data and data from the outcomes of a traditional equipment. Traditional processes such as dry milling of malts and wort boiling becoming entirely unnecessary, dramatic reduction of saccharification temperature, acceleration and increase of starch extraction efficiency, relevant energy saving, while retaining safety, reliability, scalability, virtually universal application to any brewing recipe, beer quality, were the most relevant experimental results. The impacts of these findings are potentially far reaching, beer being the worldwide most widely consumed alcoholic beverage, therefore highly relevant to health, environment, the economy and even to local identities.

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Section: A N U S C R I P Tmentioning

confidence: 99%

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Albanese

Ciriminna

Meneguzzo

et al. 2017

Journal of Cleaner Production

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“…In the bubble collapsing, any of the present gases actively participates in the transfer of excitation energy and recharging. The effect of the ultrasound field on the substances that penetrate into the cavity is direct and obvious, whereas the effects of active gases such as O 2 -secondly, reactive gases penetrating in the cavity participate alongside the noble gases in the transfer of electronic excitation energy to water molecules, as well as in the recharge process [19,20].…”

Section: Discussion Of the Findings On The Effects Of Various Gases Omentioning

confidence: 99%

“…At present, cavitation technologies are relevant to power engineering, mechanical engineering, as well as chemical and food industries [1]. However, since cavitation affects most of the organic matter contained in wastewater of biotech industries [2,3], it is used as a stage in wastewater treatment [4].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Research of the effects of various gases on cavitation-based removal of organic pollutants from distillery wastewater

Falyk

Шевчук

Nykulyshyn

et al. 2017

EEJET

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“…Working on the reduction of the chemical oxygen demand (COD) of a real industrial effluent, a slit Venturi reactor achieved a cavitational yield 6 times higher than circular Venturi and 20 times higher than orifice plate (Rajoriya et al 2016). Such results likely derive from the proportionality between the volume of the liquid vaporized (hence the bubble D r a f t concentration) downstream of the orifice with the area or volume occupied by the shear layer (Gogate and Pandit 2011), along with the fact that slit sections, have indeed a larger shear area, i.e. greater ratio of perimeter to cross sectional area than circular ones (Maddikeri et al 2014).…”

Section: Chemical Effects Of Hydrocavitationmentioning

confidence: 99%

Wastewater remediation via controlled hydrocavitation

et al. 2017

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Controlled hydrodynamic cavitation is an energy- and chemicals-saving technology increasingly applied to water sanitation and wastewater remediation via mechanical, oxidative, and thermal degradation of chemical and biological pollutants, including recalcitrant contaminants. Reviewing the advances that have allowed hydrocavitation to emerge as an economically and technically viable environmental technology, we identify the key design parameters that decide its efficacy in degrading biological and chemical contaminants. The ongoing renewable energy boom, lowering the cost of electricity across the world, will only accelerate the adoption of hydrodynamic cavitation as an eminent technology of our common path to sustainability, with energy and clean water access for all.

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Theoretical and Experimental Sonochemistry Involving Inorganic Systems

Cited by 39 publications

References 0 publications

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Research of the effects of various gases on cavitation-based removal of organic pollutants from distillery wastewater

Wastewater remediation via controlled hydrocavitation

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