Hydrodynamic Cavitation Technologies: A Pathway to More Sustainable, Healthier Beverages, and Food Supply Chains

Albanese, Lorenzo; Meneguzzo, Francesco

doi:10.1016/b978-0-12-815259-1.00010-0

Cited by 19 publications

(21 citation statements)

References 143 publications

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“…Finally, hydrodynamic cavitation techniques were compared many times with competing techniques, very often resulting in higher process yields [33]. Nevertheless, separating and quantifying the contribution of cavitation to the achieved results, in comparison with other processes, such as pumping, heating, and turbulence, would be desirable.…”

Section: Discussionmentioning

confidence: 99%

“…Venturi-shaped cavitation reactors were shown to outperform other reactors based on fixed constrictions, such as orifice plates, in the treatment of viscous food liquids [33]. This superiority especially holds with liquids containing solid particles, as well as for the inactivation of spoilage microorganisms [40], and the creation of oil-in-water stable nanoemulsions [41], all these features being relevant to the processes under study.…”

Section: Hc Device and Processesmentioning

confidence: 99%

“…Again, the HC processing of vegetable raw materials, such as grains and hops for beer-brewing [30,31] or plant leaves [32], and its application to the extraction of bioactive compounds [27], offer distinct advantages, such as shorter process times, higher energy efficiency and yields, and enhanced extraction rates. When compared with both conventional techniques and newer ones, including acoustic cavitation sustained by ultrasound irradiation, the HC-based processes showed superior performance, due to enhanced process yields and straightforward scalability [18,33].…”

Section: Introductionmentioning

confidence: 99%

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Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Meneguzzo

Brunetti

Fidalgo³

et al. 2019

Processes

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Waste orange peel represents a heavy burden for the orange juice industry, estimated in several million tons per year worldwide; nevertheless, this by-product is endowed with valuable bioactive compounds, such as pectin, polyphenols, and terpenes. The potential value of the waste orange peel has stimulated the search for extraction processes, alternative or complementary to landfilling or to the integral energy conversion. This study introduces controlled hydrodynamic cavitation as a new route to the integral valorization of this by-product, based on simple equipment, speed, effectiveness and efficiency, scalability, and compliance with green extraction principles. Waste orange peel, in batches of several kg, was processed in more than 100 L of water, without any other raw materials, in a device comprising a Venturi-shaped cavitation reactor. The extractions of pectin (with a remarkably low degree of esterification), polyphenols (flavanones and hydroxycinnamic acid derivatives), and terpenes (mainly d-limonene) were effective and efficient (high yields within a few min of process time). The biomethane generation potential of the process residues was determined. The achieved results proved the viability of the proposed route to the integral valorization of waste orange peel, though wide margins exist for further improvements.

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Section: Discussionmentioning

confidence: 99%

Section: Hc Device and Processesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Meneguzzo

Brunetti

Fidalgo³

et al. 2019

Processes

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“…Actually, no oxidation whatsoever was observed either in wort or in final beer produced by means of HC-assisted brewing processes . As extensively discussed in a recent review study (Albanese & Meneguzzo, 2019a), among fixed HC reactors, Venturi tubes were preferred over orifice plates in the treatment of viscous food liquids. This superiority holds especially with liquids containing solid particles, as well as for the inactivation of spoilage microorganisms (Albanese et al, 2015), and for the creation of oil-in-water stable nanoemulsions .…”

Section: Fundamentals Of Controlled Hydrodynamic Cavitationmentioning

confidence: 99%

“…New or emerging technologies, aiming to improve or even replace existing ones in specific segments of the food production chain, should comply with the need for higher water and energy efficiency standards, as well as help to facilitate the transition to plantbased food. Among such technologies, those based on controlled hydrodynamic cavitation (HC) stand out for their relative cheapness and straightforward scalability, as well as the capability to enhance the extraction of bioactive compounds from plant materials, as extensively documented in a recent review for the fields of vegetable beverages and the wider food production and supply chain (Albanese & Meneguzzo, 2019a). HC is defined as the phenomenon of generation, growth and collapse of microbubbles due to pressure variations in a liquid flow, triggered and sustained by several different methods.…”

Section: Introductionmentioning

confidence: 99%

Novel Affordable, Reliable and Efficient Technologies to Help Addressing the Water-Energy-Food Nexus

Meneguzzo¹,

Zabini²,

Albanese³

et al. 2019

EJSD

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Improving the food system sustainability and security is becoming an urgent global challenge. In this regard, one of the most effective routes is the shift of the human diet toward healthier and more sustainable consumption, involving in particular the prevalence of plant-based raw food materials. Controlled hydrodynamic cavitation (HC) technologies could help considerably in this transition. HC techniques are gaining increased scientific interest, and are quickly spreading across a wide range of technical fields, recently showing surprising performances with biological raw materials related to the food, agricultural and forestry sectors and resources. HC processes enjoy recognized advantages in the acceleration of the processing steps of plant-based food, the extraction of valuable bioactive compounds, the reduction and the valorization of waste streams, as well as the superior efficiency in resource use, energy consumption, process yield, and exergy balance than competing processes. Thus, HC is very promising candidate to help addressing the water-energy-food nexus, and, ultimately, sustainability. Findings obtained from direct experimental trials and recent literature concerning the applications of HC to food processing, provide a strong basis for novel investigation aimed at standardization, starting from the identification of the most suitable devices and the optimal processing parameters, eventually oriented to further spreading of HC applications.

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Oil refining in Sicily: A critical perspective looking to the future

Pagliaro

Meneguzzo²

2020

Energy Science & Engineering

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Hosting close to half of Italy's oil refining capacity, Sicily is home to four petroleum refineries, one of which ended operations in 2014‐2015. Following an updated outlook of Sicily's oil infrastructure, this study provides both a critical perspective as to where oil refining in Sicily currently stands and a substantial view into its near future. We conclude offering a clue on how the autonomous Sicily's government might act to face the consequences of the undergoing profound changes summarized herein.

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Hydrodynamic Cavitation Technologies: A Pathway to More Sustainable, Healthier Beverages, and Food Supply Chains

Cited by 19 publications

References 143 publications

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Novel Affordable, Reliable and Efficient Technologies to Help Addressing the Water-Energy-Food Nexus

Oil refining in Sicily: A critical perspective looking to the future

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