Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review

Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100–5000 bar and temperatures in the range of 727–9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality f...

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Detalles Bibliográficos
Autores principales: Arya, Shalini S., More, Pavankumar R., Ladole, Mayur R., Pegu, Kakoli, Pandit, Aniruddha B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
UC and HC intensification
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339045/
https://www.ncbi.nlm.nih.gov/pubmed/37406541
http://dx.doi.org/10.1016/j.ultsonch.2023.106504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339045/
https://www.ncbi.nlm.nih.gov/pubmed/37406541
http://dx.doi.org/10.1016/j.ultsonch.2023.106504

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