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Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products

  • Douglas G. MancoskyEmail author
  • Paul Milly
Chapter
  • 3.7k Downloads
Part of the Food Engineering Series book series (FSES)

Abstract

Cavitation is defined as the sudden formation and collapse of bubbles in liquid by means of a mechanical force. As bubbles rapidly form and collapse, pressurized shock waves, localized heating events and tremendous shearing forces occur. As microscopic cavitation bubbles are produced and collapse, shockwaves are given off into the liquid, which can result in heating and/or mixing, similar to ultrasound. These shockwaves can provide breakthrough benefits for the heating of liquids without scale buildup and/or the mixing of liquids with other liquids, gases or solids at the microscopic level to increase the efficiency of the reaction.

Keywords

Mass Flow Rate Apple Juice Cavitation Number Annular Space Microbial Inactivation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  1. 1.Application DevelopmentHydro Dynamics, Inc.RomeUSA
  2. 2.Food Scientist and BrewerWest CovinaUSA

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