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

Xun Sun; Weibin You; Yue Wu; Yang Tao; Joon Yong Yoon; Xinyan Zhang; Xiaoxu Xuan

doi:10.3389/fnut.2022.843808

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

Front Nutr. 2022 Mar 4:9:843808. doi: 10.3389/fnut.2022.843808. eCollection 2022.

Authors

Xun Sun^{1

2

3}, Weibin You^{1

2}, Yue Wu⁴, Yang Tao⁵, Joon Yong Yoon⁶, Xinyan Zhang⁷, Xiaoxu Xuan^{1

2}

Affiliations

¹ Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China.
² National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China.
³ Department of Mechanical Engineering, Faculty of Engineering, The University of Hong Kong, Hong Kong, Hong Kong SAR, China.
⁴ School of Chemistry, The University of Melbourne, Melbourne, VIC, Australia.
⁵ College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
⁶ Department of Mechanical Engineering, BK21 FOUR ERICA-ACE Center, Hanyang University, Ansan, South Korea.
⁷ National Engineering Laboratory for Reducing Emissions From Coal Combustion, School of Energy and Power Engineering, Shandong University, Jinan, China.

Abstract

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 with high quality and special taste. Moreover, compared with other emerging non-thermal approaches, the feature of the HC phenomenon and its generation mechanism helps determine that HC is more suitable for industrial-scale processing. This mini-review summarizes the current knowledge of the recent advances in HC-based liquid food processing. The principle of HC is briefly introduced. The effectiveness of HC on the various physical (e.g., particle size, viscosity, temperature, and stability), chemical (nutrition loss), and biological characteristics (microorganism inactivation) of various liquid foods are evaluated. Finally, several recommendations for future research on the HC technique are provided.

Keywords: hydrodynamic cavitation; microbial inactivation; non-thermal liquid food processing; physicochemical property; sonochemistry.

Publication types

Review