Fundamentals of Shockwave Processing for Food

Aganovica, Kemal; Bolumar, Tomás; Toepfl, Stefan; Heinz, Volker

doi:10.1016/b978-0-12-815781-7.00023-8

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2021

2023

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Cited by 4 publications

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“…Shock waves from collapsing cavitation bubbles have been the subject of interest to academics and industrialists due to their extraordinary potential of generating severe response dynamics in a variety of fields, ranging from biomedical sciences, nanomaterials, food processing, microelectronics, to liquid metal processing and additive manufacturing [1] , [2] , [3] , [4] , [5] , [6] . Also recently, fundamental studies investigated the spatial shock wave pressure in the cavitation centre and the threshold of shock waves upon solid–liquid impact respectively [7] , [8] further advancing the existing knowledge in the field.…”

Section: Introductionmentioning

confidence: 99%