Hydrodynamic Cavitation: A Novel Treatment Approach

Transforming Alcoholic Vinasse: Improving Biodegradability and Reducing Toxicity through Hydrodynamic Cavitation – A Review

“…This results in the formation of steam cavities that collapse in the downstream region, generating highly destructive shock waves that cause enormous pressures, vigorous turbulence, and high stresses [59]. The collapse is energetic enough to release large amounts of energy in a short period of time [60]. The violent implosion of these cavities causes the release of notable amounts of energy, giving rise to areas of high temperature (can reach between 1,000 K -15,000 K) and high pressures (from 500 bars to 5,000 bars), accompanied by intense turbulence and liquid currents of circulation.…”

Hydrodynamic cavitation for lignocellulosic biomass pretreatment: a review of recent developments and future perspectives

“…When fluid flows through the constriction the pressure falls below the liquid–vapor pressure with flow temperature, then form vapor cavities, which collapse in the downstream region and create highly destructive shockwaves with huge pressures, vigorous turbulence, and generate strain (Badve et al 2013 ). This collapse is sufficiently strong to release large energy amounts in a short space (Shrikant and Khambete 2017 ). The vapor cavity implosion can locally generate high temperatures of 5000–10,000 K and pressures of 1000–2000 atm, which induces physical and chemical transformations, producing strong oxidative radicals such as the hydroxyl radical (OH-) due to water molecules decomposition and organic molecules decomposition/pyrolysis trapped inside or nearby vapor cavities contributing to structural disintegration and biomass porosity increase (Kim et al 2015 ).…”

Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension

“…Hydrodynamic cavitation (HC) is a more recently explored scalable technology in processing fruit juices ( Arya et al, 2020 ; Katariya et al, 2020 ). Lower equipment and operational costs are the significant advantages of adopting such novel technology in fruit juice processing ( Randhavane Shrikant and Khambete, 2017 ). During HC, vaporization, bubble generation, and bubble implosion causes due to pressure variation in the fluid flow ( Randhavane Shrikant and Khambete, 2017 ).…”

“…Lower equipment and operational costs are the significant advantages of adopting such novel technology in fruit juice processing ( Randhavane Shrikant and Khambete, 2017 ). During HC, vaporization, bubble generation, and bubble implosion causes due to pressure variation in the fluid flow ( Randhavane Shrikant and Khambete, 2017 ). Further, it leads to severe localized pressure and temperature environments termed as “ hot spots” along with strong shear and turbulence, shock waves, and free radical generation causing the protein (enzymes) hydrolysis and cleavage of the microbial cell ( Arya et al, 2021 ).…”