Orifice based hydrodynamic cavitation of sugarcane juice: Changes in Physico-chemical parameters and Microbiological load

Jithender, Bhukya; Naik, Ravindra; Mohapatra, Debabandya; Sinha, Lalan Kumar; Rao, K. V.

doi:10.1016/j.lwt.2021.111909

Cited by 22 publications

(29 citation statements)

References 42 publications

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“…Similarly, results of orange juice treated in HC by Katariya et al (2020) showed a significant reduction in TSS. This result was consistent with the results of HC‐treated sugarcane juice where the TSS was reduced significantly from 20 °Brix to 12 °Brix due to the increase in inlet pressure, number of orifice holes, and processing time (Bhukya et al, 2021). Gani et al (2016) also reported that increase in ultrasound intensity in strawberry processing leads to decrease in TSS.…”

Section: Resultssupporting

confidence: 90%

Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine

Kochadai

Hema

Sinija

2022

Food Processing Preservation

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The wine-making process involves two types of fermentation. To state in brief, the first fermentation produces wine that contains alcohol and a large group of volatile compounds such as higher alcohols, acids, aldehydes, esters, and ketones. The secondary fermentation works on the organoleptic properties of wine by altering total phenols, flavonoids, and antioxidants, and modifying the strong aromatic compounds formed during the first fermentation, thus adding a distinct flavor to the wine, making it more palatable

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Section: Resultssupporting

confidence: 90%

Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine

Kochadai

Hema

Sinija

2022

Food Processing Preservation

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“…For the calculations of rotary pumps, the analysis of studies [11][12][13][14][15] was used, which in their topics are similar to the topics of developing pumps and overcoming the effect of cavitation. Cavitation damage during the operation of pumps, covered in [16,17], can damage the unit due to the destruction of the impeller. These destructions take place in a short period of time, about 30-40 minutes in aggressive cavitation conditions.…”

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Development of pumps with improved anti-cavitation characteristics

Tiahno

Vorozhka

Ovcharenko

et al. 2021

EEJET

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When considering the creation of pumps with improved anti-cavitation characteristics, the results of an in-depth analysis of the problem of pumping viscous liquids at high temperatures are presented. On the example of the technological process of evaporation of sugar syrup on a film evaporator of the latest type, the problem of the occurrence of cavitation when pumping viscous liquids at high temperatures was revealed. After analyzing the existing machines used for the specified operating conditions, critical design and operating parameters were identified that affect the appearance of cavitation. Namely, the appearance of cavitation is influenced by the reduced diameter of the impeller inlet, the diameter of the impeller inlet, the number of blades, the width of the blades and the rotor speed. To study the level of influence of these parameters, a method of physical modeling was chosen, an experimental stand was designed and manufactured. Studies have been carried out on the operation of the pump with and without a reducer. The work with a two- and three-blade inducer is analyzed, the work with an open and closed impeller, with one and two-level blade system is investigated. As a result of the analysis of experimental data, the optimal design of the hydraulic part with a three-blade reducer and a semi-open impeller with a two-level blade system was chosen. In turn, this made it possible to reduce the compression of the flow at the inlet to the impeller without loss of energy efficiency; the angles of inclination of the inducer and impeller blades were synchronized. The experience gained made it possible to design and manufacture an industrial sample of a cantilever pump with an inducer and a semi-open impeller. Thus, allowing to solve the problem of pumping thick syrup on a film evaporating unit of the Teofipol sugar plant (Khmelnytskyi region, Ukraine), with a cavitation reserve of 1.5 m.

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“…HC treated at 4 C for 40 min resulted in a significant reduction in the microbial population to 1.16 ± 0.07 log CFU/ml, a total reduction of 3.17 log cycles. Our earlier work (Bhukya et al, 2021) This could be due to cavitation-induced microbial inactivation that has been characterized by thinning of cell walls, localized heating points, free radical growth, and compression and decompression cycles (Milly et al, 2007). On the other hand, the microbial reduction results of cavitation processing may result from metabolic pathways, cell membrane breakage, the disintegration of the ribosome, and intracellular activities in the sugarcane juice (Knorr et al, 2010;Sreedevi et al, 2018).…”

Section: Microbial Loadmentioning

confidence: 99%

“…The system was operated at 0.35 MPa pressure as optimized from our earlier study (Bhukya et al, 2021).…”

Section: Hc Processingmentioning

confidence: 99%

Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety

Jithender

Mohapatra

Naik

2022

J Food Process Engineering

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A hydrodynamic cavitation (HC) system (0.35 MPa) with a cooling arrangement was developed for the treatment of ascorbic acid (AA)‐treated sugarcane juice (AASCJ). The AASCJ was precooled to different temperatures (4, 17, and 30°C) and underwent HC processing for different durations (10, 20, 30, and 40 min). The quality parameters such as pH, total soluble solids, titratable acidity, polyphenol oxidase (PPO), peroxidase (POD) activity, viscosity, total color difference, microbial load, total phenolic, flavonoids, AA, and antioxidant activity were investigated. The processed AASCJ precooled to 4°C resulted in more than 90% retention in color, total phenolic content, flavonoid content, and antioxidant activity. The PPO and POD activities significantly reduced after HC treatment. A 3 log reduction in the microbial population was achieved during HC processing. The optimized condition for HC treatment of AASCJ was a precooling temperature of 4°C and a treatment time of 30 min. Practical applications Sugarcane juice has a short shelf life due to the high rate of microbiological contamination and enzymatic reactions that occur shortly after extraction. Low‐temperature HC is a nonthermal approach for processing low viscous liquid foods. The HC processed AASCJ is microbiologically safe, with reduced PPO and POD activity, and better retention of bioactive compounds. The low‐temperature HC processing can be used instead of thermal processing to reduce both enzymatic and nonenzymatic browning reactions and eradicate pathogenic microorganisms while maintaining the sugarcane juice quality. This approach is simple to handle, requires little investment, and does not use environmentally hazardous chemicals.

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Orifice based hydrodynamic cavitation of sugarcane juice: Changes in Physico-chemical parameters and Microbiological load

Cited by 22 publications

References 42 publications

Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine

Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine

Development of pumps with improved anti-cavitation characteristics

Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety

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