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Hydrodynamic Cavitation (hydrodynamic + cavitation)

Distribution by Scientific Domains
Chemistry90%

Selected Abstracts

Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice

JOURNAL OF FOOD SCIENCE, Issue 6 2008
P.J. Milly
ABSTRACT:, A Shockwave PowerÔ Reactor consisting of an annulus with a rotating pock-marked inner cylinder was used to induce hydrodynamic cavitation in calcium-fortified apple juice flowing in the annular space. Lethality on Saccharomyces cerevisiae was assessed at processing temperatures of 65 and 76.7 °C. Details of the novel equipment design were presented and energy consumption was compared to conventional and pulsed electric fields processing technologies. The mean log cycle reduction of S. cerevisiae was 6.27 CFU/mL and all treatments resulted in nonrecoverable viable cells. Induced lethality from hydrodynamic cavitation on S. cerevisiae exceeded the predicted values based on experimentally determined thermal resistance. Rotation of 3000 and 3600 rpm at flow rates greater than 1.0 L/min raised product temperature from 20 to 65.6 or 76.7 °C, respectively, and energy input was less than 220 kJ/kg. Conversion efficiency from electrical to thermal was 55% to 84%. Hydrodynamic cavitation enhanced lethality of spoilage microorganisms in minimally processed juices and reduced energy usage. [source]

Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid Foods

JOURNAL OF FOOD SCIENCE, Issue 9 2007
P.J. Milly
ABSTRACT:, Ultraviolet (UV)-induced chemical reactions and inactivation of microorganisms in transparent and opaque fluids are strongly dependent upon the homogenous exposure of the target species to the UV irradiation. Current UV technologies used in water disinfection and food preservation applications have limited efficacy due to suspended particles shading target species. An Ultraviolet-Shockwave PowerÔ Reactor (UV-SPR) consisting of an inner rotating rotor and a stationary quartz housing and 2 end plates was used to induce ,controlled cavitation.' Eight UV low-pressure mercury lamps spaced uniformly were installed lengthwise around the quartz housing periphery. A KI to I3,chemical dosimeter for UV was used to quantify photons received by fluid in the annular space of the SPR. UV dose (J/m2) increased from 97 J/m2 at 0 rpm to over 700 J/m2 for SPR speeds above 2400 rpm. Inactivation of E. coli 25922 in apple juice and skim milk in the UV-SPR at exit temperatures below 45 °C was greater than 4.5 and 3 logs, respectively. The UV-SPR system proved successful in increasing the mass transfer of transparent and opaque fluid to the UV irradiated surface. [source]

Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods

JOURNAL OF FOOD SCIENCE, Issue 9 2007
P.J. Milly
ABSTRACT:, Hydrodynamic cavitation is the formation of gas bubbles in a fluid due to pressure fluctuations induced by mechanical means. Various high-acid (pH , 4.6) fluid foods were processed in a hydrodynamic cavitation reactor to determine if commercial sterility can be achieved at reduced processing temperatures. Sporicidal properties of the process were also tested on a low-acid (pH < 4.6) fluid food. Fluid foods were pumped under pressure into a hydrodynamic cavitation reactor and subjected to 2 rotor speeds and flow rates to achieve 2 designated exit temperatures. Thermal inactivation kinetics were used to determine heat-induced lethality for all organisms. Calcium-fortified apple juice processed at 3000 and 3600 rpm rotor speeds on the reactor went through a transient temperature change from 20 to 65.6 or 76.7 °C and the total process lethality exceeded 5-log reduction of Lactobacillus plantarum and Lactobacillus sakei cells, and Zygosaccharomyces bailii cells and ascospores. Tomato juice inoculated with Bacillus coagulans spores and processed at 3000 and 3600 rpm rotor speeds endured a transient temperature from 37.8 to 93.3 or 104.4 °C with viable CFU reductions of 0.88 and 3.10 log cycles, respectively. Skim milk inoculated with Clostridium sporogenes putrefactive anaerobe 3679 spores and processed at 3000 or 3600 rpm rotor speeds endured a transient temperature from 48.9 to 104.4 or 115.6 °C with CFU reductions of 0.69 and 2.84 log cycles, respectively. Utilizing hydrodynamic cavitation to obtain minimally processed pasteurized low-acid and commercially sterilized high-acid fluid foods is possible with appropriate process considerations for different products. [source]

Degradation of Chlorocarbons Driven by Hydrodynamic Cavitation

CHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 5 2007
Z.-L. Wu
Abstract To provide an efficient lab-scale device for the investigation of the degradation of organic pollutants driven by hydrodynamic cavitation, the degradation kinetics of chloroform and carbon tetrachloride and the increase of conductivity in aqueous solutions were measured. These are values which were not previously available. Under hydrodynamic cavitation conditions, the degradation kinetics for chlorocarbons was found to be pseudo first-order. Meanwhile, C-H and C-Cl bonds are broken, and Cl2, Cl., Cl, and other ions released can increase the conductivity and enhance the oxidation of KI in aqueous solutions. The upstream pressures of the orifice plate, the cavitation number, and the solution temperature have substantial effects on the degradation kinetics. A decreased cavitation number can result in more cavitation events and enhances the degradation of chlorocarbons and/or the oxidation of KI. A decrease in temperature is generally favorable to the cavitation chemistry. Organic products from the degradation of carbon tetrachloride and chloroform have demonstrated the formation and recombination of free radicals, e.g., CCl4, C2Cl4, and C2Cl6 are produced from the degradation of CHCl3. CHCl3 and C2Cl6 are produced from the degradation of CCl4. Both the chemical mechanism and the reaction kinetics of the degradation of chlorocarbons induced by hydrodynamic cavitation are consistent with those obtained from the acoustic cavitation. Therefore, the technology of hydrodynamic cavitation should be a good candidate for the removal of organic pollutants from water. [source]

Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice

JOURNAL OF FOOD SCIENCE, Issue 6 2008
P.J. Milly
ABSTRACT:, A Shockwave PowerÔ Reactor consisting of an annulus with a rotating pock-marked inner cylinder was used to induce hydrodynamic cavitation in calcium-fortified apple juice flowing in the annular space. Lethality on Saccharomyces cerevisiae was assessed at processing temperatures of 65 and 76.7 °C. Details of the novel equipment design were presented and energy consumption was compared to conventional and pulsed electric fields processing technologies. The mean log cycle reduction of S. cerevisiae was 6.27 CFU/mL and all treatments resulted in nonrecoverable viable cells. Induced lethality from hydrodynamic cavitation on S. cerevisiae exceeded the predicted values based on experimentally determined thermal resistance. Rotation of 3000 and 3600 rpm at flow rates greater than 1.0 L/min raised product temperature from 20 to 65.6 or 76.7 °C, respectively, and energy input was less than 220 kJ/kg. Conversion efficiency from electrical to thermal was 55% to 84%. Hydrodynamic cavitation enhanced lethality of spoilage microorganisms in minimally processed juices and reduced energy usage. [source]

Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods

JOURNAL OF FOOD SCIENCE, Issue 9 2007
P.J. Milly
ABSTRACT:, Hydrodynamic cavitation is the formation of gas bubbles in a fluid due to pressure fluctuations induced by mechanical means. Various high-acid (pH , 4.6) fluid foods were processed in a hydrodynamic cavitation reactor to determine if commercial sterility can be achieved at reduced processing temperatures. Sporicidal properties of the process were also tested on a low-acid (pH < 4.6) fluid food. Fluid foods were pumped under pressure into a hydrodynamic cavitation reactor and subjected to 2 rotor speeds and flow rates to achieve 2 designated exit temperatures. Thermal inactivation kinetics were used to determine heat-induced lethality for all organisms. Calcium-fortified apple juice processed at 3000 and 3600 rpm rotor speeds on the reactor went through a transient temperature change from 20 to 65.6 or 76.7 °C and the total process lethality exceeded 5-log reduction of Lactobacillus plantarum and Lactobacillus sakei cells, and Zygosaccharomyces bailii cells and ascospores. Tomato juice inoculated with Bacillus coagulans spores and processed at 3000 and 3600 rpm rotor speeds endured a transient temperature from 37.8 to 93.3 or 104.4 °C with viable CFU reductions of 0.88 and 3.10 log cycles, respectively. Skim milk inoculated with Clostridium sporogenes putrefactive anaerobe 3679 spores and processed at 3000 or 3600 rpm rotor speeds endured a transient temperature from 48.9 to 104.4 or 115.6 °C with CFU reductions of 0.69 and 2.84 log cycles, respectively. Utilizing hydrodynamic cavitation to obtain minimally processed pasteurized low-acid and commercially sterilized high-acid fluid foods is possible with appropriate process considerations for different products. [source]

Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice

JOURNAL OF FOOD SCIENCE, Issue 6 2008
P.J. Milly
ABSTRACT:, A Shockwave PowerÔ Reactor consisting of an annulus with a rotating pock-marked inner cylinder was used to induce hydrodynamic cavitation in calcium-fortified apple juice flowing in the annular space. Lethality on Saccharomyces cerevisiae was assessed at processing temperatures of 65 and 76.7 °C. Details of the novel equipment design were presented and energy consumption was compared to conventional and pulsed electric fields processing technologies. The mean log cycle reduction of S. cerevisiae was 6.27 CFU/mL and all treatments resulted in nonrecoverable viable cells. Induced lethality from hydrodynamic cavitation on S. cerevisiae exceeded the predicted values based on experimentally determined thermal resistance. Rotation of 3000 and 3600 rpm at flow rates greater than 1.0 L/min raised product temperature from 20 to 65.6 or 76.7 °C, respectively, and energy input was less than 220 kJ/kg. Conversion efficiency from electrical to thermal was 55% to 84%. Hydrodynamic cavitation enhanced lethality of spoilage microorganisms in minimally processed juices and reduced energy usage. [source]

Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods

JOURNAL OF FOOD SCIENCE, Issue 9 2007
P.J. Milly
ABSTRACT:, Hydrodynamic cavitation is the formation of gas bubbles in a fluid due to pressure fluctuations induced by mechanical means. Various high-acid (pH , 4.6) fluid foods were processed in a hydrodynamic cavitation reactor to determine if commercial sterility can be achieved at reduced processing temperatures. Sporicidal properties of the process were also tested on a low-acid (pH < 4.6) fluid food. Fluid foods were pumped under pressure into a hydrodynamic cavitation reactor and subjected to 2 rotor speeds and flow rates to achieve 2 designated exit temperatures. Thermal inactivation kinetics were used to determine heat-induced lethality for all organisms. Calcium-fortified apple juice processed at 3000 and 3600 rpm rotor speeds on the reactor went through a transient temperature change from 20 to 65.6 or 76.7 °C and the total process lethality exceeded 5-log reduction of Lactobacillus plantarum and Lactobacillus sakei cells, and Zygosaccharomyces bailii cells and ascospores. Tomato juice inoculated with Bacillus coagulans spores and processed at 3000 and 3600 rpm rotor speeds endured a transient temperature from 37.8 to 93.3 or 104.4 °C with viable CFU reductions of 0.88 and 3.10 log cycles, respectively. Skim milk inoculated with Clostridium sporogenes putrefactive anaerobe 3679 spores and processed at 3000 or 3600 rpm rotor speeds endured a transient temperature from 48.9 to 104.4 or 115.6 °C with CFU reductions of 0.69 and 2.84 log cycles, respectively. Utilizing hydrodynamic cavitation to obtain minimally processed pasteurized low-acid and commercially sterilized high-acid fluid foods is possible with appropriate process considerations for different products. [source]

Significance of location of enzymes on their release during microbial cell disruption

BIOTECHNOLOGY & BIOENGINEERING, Issue 5 2001
B. Balasundaram
Abstract The release kinetics of the enzyme invertase and alcohol dehydrogenase from yeast and penicillin acylase from E. coli during disruption using various techniques has been investigated. The disruption techniques used were sonication, high-pressure homogenization, and hydrodynamic cavitation. The first-order-release kinetics was applied for the determination of release rate of these enzymes and total soluble proteins. Location factor (LF) values were calculated using these release rates. The location of the enzymes as given by the values of location factor coincided well with those reported in the literature. Varying values of location factor for the same enzyme by different disruption techniques gave some indications about the selectivity of release of a target enzyme by different disruption techniques. Varying values of location factor for the same enzyme with the use of a particular equipment or disruption technique at different conditions reveals the degree to which the cell is disrupted. Few plausible applications of this location factor concept have been predicted and these speculations have been examined. This location factor concept has been used for monitoring the heat-induced translocation of ADH and location of penicillin acylase during the growth period of E. coli cells. © 2001 John Wiley & Sons, Inc. Biotechnol Bioeng 75: 607,614, 2001. [source]

Degradation of Chlorocarbons Driven by Hydrodynamic Cavitation

CHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 5 2007
Z.-L. Wu
Abstract To provide an efficient lab-scale device for the investigation of the degradation of organic pollutants driven by hydrodynamic cavitation, the degradation kinetics of chloroform and carbon tetrachloride and the increase of conductivity in aqueous solutions were measured. These are values which were not previously available. Under hydrodynamic cavitation conditions, the degradation kinetics for chlorocarbons was found to be pseudo first-order. Meanwhile, C-H and C-Cl bonds are broken, and Cl2, Cl., Cl, and other ions released can increase the conductivity and enhance the oxidation of KI in aqueous solutions. The upstream pressures of the orifice plate, the cavitation number, and the solution temperature have substantial effects on the degradation kinetics. A decreased cavitation number can result in more cavitation events and enhances the degradation of chlorocarbons and/or the oxidation of KI. A decrease in temperature is generally favorable to the cavitation chemistry. Organic products from the degradation of carbon tetrachloride and chloroform have demonstrated the formation and recombination of free radicals, e.g., CCl4, C2Cl4, and C2Cl6 are produced from the degradation of CHCl3. CHCl3 and C2Cl6 are produced from the degradation of CCl4. Both the chemical mechanism and the reaction kinetics of the degradation of chlorocarbons induced by hydrodynamic cavitation are consistent with those obtained from the acoustic cavitation. Therefore, the technology of hydrodynamic cavitation should be a good candidate for the removal of organic pollutants from water. [source]