Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation - Applications in Food Processing (2019)
- Authors:
- USP affiliated authors: SANTOS, JÚLIO CÉSAR DOS - EEL ; ARYA, SHALINI SUBHASH - EEL ; HILARES, RULY TERÁN - EEL
- Unidade: EEL
- DOI: 10.1080/87559129.2019.1669163
- Subjects: BIOTECNOLOGIA; PROCESSAMENTO DE ALIMENTOS; EFICIÊNCIA ENERGÉTICA
- Keywords: Hydrodynamic cavitation; food processing; energy efficient; nonthermal
- Agências de fomento:
- Language: Inglês
- Abstract: Recently, a new novel nonthermal technology being investigated is Hydrodynamic Cavitation (HC), which can be used for sterilization of liquid foods such as liquid beverages (water, juices, milk), homogenization, emulsification, enhanced extraction, with minimal loss of bioactive compounds. This novel technology has potential to reduce the detrimental effect that conventional thermal treatments have on liquid foods sensory and physio-chemical and nutritional properties. This is due to the formation, growth and collapse of cavities occurring in HC in milliseconds releasing large amounts of energy causing physical stresses on the microbial cell and thus sterilization without significant rise in temperature preserving liquid foods nutrients. Novel food processing technologies should be tested for reducing energy consumption, achieving microbial lethality at reduced temperature and maintaining fresh-like product quality. The present review briefs on various applications of HC in food processing.
- Imprenta:
- Publisher: Taylor & Francis
- Date published: 2019
- Source:
- Título: Food reviews international
- ISSN: 87559129
- Volume/Número/Paginação/Ano: v.36, n.7, p.668-691, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ARYA, Shalini S. et al. Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation - Applications in Food Processing. Food reviews international, v. 36, n. 7, p. 668-691, 2019Tradução . . Disponível em: https://doi.org/10.1080/87559129.2019.1669163. Acesso em: 29 dez. 2025. -
APA
Arya, S. S., Sawant, O., Sonawane, S. K., Show, P. L., Hilares, R. T., Santos, J. C. dos, & Waghamarea, A. (2019). Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation - Applications in Food Processing. Food reviews international, 36( 7), 668-691. doi:10.1080/87559129.2019.1669163 -
NLM
Arya SS, Sawant O, Sonawane SK, Show PL, Hilares RT, Santos JC dos, Waghamarea A. Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation - Applications in Food Processing [Internet]. Food reviews international. 2019 ;36( 7): 668-691.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1080/87559129.2019.1669163 -
Vancouver
Arya SS, Sawant O, Sonawane SK, Show PL, Hilares RT, Santos JC dos, Waghamarea A. Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation - Applications in Food Processing [Internet]. Food reviews international. 2019 ;36( 7): 668-691.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1080/87559129.2019.1669163 - Hydrodynamic cavitation as a new approach for sugarcane bagasse pretreatment aiming to second generation ethanol production
- Processo de preparação de soluções estáveis de nanocristais de celulose por meio de pós tratamento por cavitação hidrodinâmica
- Hydrodynamic cavitation as a strategy to enhance the efficiency of lignocellulosic biomass pretreatment
- Bioconversion of Hemicellulose Into Ethanol and Value-Added Products: Commercialization, Trends, and Future Opportunities
- A new approach for bioethanol production from sugarcane bagasse using hydrodynamic cavitation assisted-pretreatment and column reactors
- Pretreatment of sugarcane bagasse using hydrodynamic cavitation technology: semi-continuous and continuous process
- Oxidative pretreatment of sugarcane bagasse assisted by hydrodynamic cavitation
- Promising physicochemical technologies for poultry slaughterhouse wastewater treatment: A critical review
- Colors of life: a review on fungal pigments
- Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: effects on physical properties and stability of bioactive compounds
Informações sobre o DOI: 10.1080/87559129.2019.1669163 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
