Application of hydrodynamic cavitation for food and bioprocessing

Abstract

Hydrodynamic cavitation can be simply generated by the alterations in the flow field in high speed/high pressure devices and also by passage of the liquid through a constriction such as orifice plate, venturi, or throttling valve. Hydrodynamic cavitation results in the formation of local hot spots, release of highly reactive free radicals, and enhanced mass transfer rates due to turbulence generated as a result of liquid circulation currents. These conditions can be suitably applied for intensification of different bioprocessing applications in an energy-efficient manner as compared to conventionally used ultrasound-based reactors. The current chapter aims at highlighting different aspects related to hydrodynamic cavitation, including the theoretical aspects for optimization of operating parameters, reactor designs, and overview of applications relevant to food and bioprocessing. Some case studies highlighting the comparison of hydrodynamic cavitation and acoustic cavitation reactors will also be discussed.