Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology

Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently shown unique effects on the properties of various liquid foods. The extreme conditions of pressure at ~500 bar, local hotspots with ~5,000 K, and oxidation created by HC can help obtain characteristic products w...

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Detalles Bibliográficos
Autores principales: Sun, Xun, You, Weibin, Wu, Yue, Tao, Yang, Yoon, Joon Yong, Zhang, Xinyan, Xuan, Xiaoxu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8931495/
https://www.ncbi.nlm.nih.gov/pubmed/35308268
http://dx.doi.org/10.3389/fnut.2022.843808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8931495/
https://www.ncbi.nlm.nih.gov/pubmed/35308268
http://dx.doi.org/10.3389/fnut.2022.843808

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