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gidrodinamicheskaya-kavitatsiya-alternativa-ultrazvukovoy-pri-proizvodstve-pischevyh-produktov.pdf

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Electronic Journal «Technical Acoustics» http://www.ejta.org

2011, 9

Hydrodynamic cavitation – an alternative to ultrasonic food processing

Muthupandian Ashokkumar1, Raul Rink2, Sergey Shestakov3

1School of Chemistry, University of Melbourne, VIC 3010, Australia, e-mail: masho@unimelb.edu.au

2Oil Tech Production OY, Estonia, 11913, Tallinn, Kressi Tee, 34 A, e-mail: info@oiltech-nordic.eu

3Moscow State University of Technology and Management named KG Razumovsky, Russian Federation, 109004, Moscow, st. Earthen wal, 73, e-mail: sdsh@mail.ru

Received 13.07.2011, published 02.09.2011

The paper presents a detailed analysis of the physico-chemical effects of acoustic cavitation used in food processing. The mechanism of interaction between acoustic cavitation and food media is discussed. An overview of recent studies carried out on dairy processing using acoustic cavitation is provided. The acoustic cavitation reactors available in the market are not suitable for large-scale food processing despite positive results obtained with laboratory and pilot scale experiments. Considering a new approach to the theory of cavitation in rotary machines, it has been suggested that hydrodynamic cavitation can be an alternative to acoustic cavitation in food processing applications involving large volumes. A model has been developed that is suitable for the construction of new generation cavitational rotary disintegrators.

Keywords: food sonochemistry, acoustic cavitation, hydrodynamic cavitation, cavitational rotary disintegrator.

INTRODUCTION

Ultrasonic sonochemistry, despite its young age in science, has firmly taken the place of a separate section in high energy chemistry [1]. Now it has separate research areas such as ultrasonic food processing that are actively being developed [2–5]. It promises to solve many problems faced by the food industry, such as the efficient replenishment of moisture lost during the storage and primary processing of edible raw materials. The mankind has been forced to keep the ever-increasing supplies of raw food materials in the dried and frozen form. Therefore, the effective binding of water with food biopolymers – rehydration process – is one of the major problems in the modern food industry. The advantages derived from the addition of water during food processing were established by Henry IV Bolingbroke.

A global scientific community for the first time focused its attention to the importance of water in food in 1974 at the International Symposium «Water relations of food» in Glasgow. Then the Proceedings of the Science Forum, edited by Professor R. B. Duckworth of the University of Strathclyde [6], was released which is now more popular among professionals. Biochemists at the symposium reported that chemically pure protein can theoretically bind up

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