Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up

Ultrason Sonochem. 2024 Mar 16;105:106850. doi: 10.1016/j.ultsonch.2024.106850. Online ahead of print.ABSTRACTAcoustic cavitation, an intriguing phenomenon resulting from the interaction of sound waves with a liquid medium, has emerged as a promising avenue in agri-food processing, offering opportunities to enhance established processes improving primary production of ingredients and further food processing. This comprehensive review provides an in-depth analysis of the mechanisms, design considerations, challenges and scale-up strategies associated with acoustic cavitation for agri-food applications. The paper starts by elucidating the fundamental principles of acoustic cavitation and its measurement, delving then into the diverse effects of different parameters associated with, the acoustic wave, mechanical design and operation of the ultrasonic system, along with those related to the food matrix. The technological advancements achieved in the design and set-up of ultrasonic reactors addressing limitations during scale up are also discussed. The design, engineering and mathematical modelling of ultrasonic equipment tailored for agri-food applications are explored, along with strategies to maximize cavitation intensity and efficiency in the application of brining, freezing, drying, emulsification, filtration and extraction. Advanced US equipment, such as multi-transducers (tubular resonator, FLOW:WAVE®) and larger processing surface areas through innovative designing (Barbe...

Source: Ultrasonics Sonochemistry - March 23, 2024 Category: Chemistry Authors: Xianglu Zhu Rahel Suchintita Das Mysore Lokesh Bhavya Marco Garcia-Vaquero Brijesh K Tiwari Source Type: research