Table 5 Application of hydrodynamic cavitation in food systems

1

Sterilization

Varied the flow rates and rotor speed of reactor at constant inlet pressure of 345 KPa.

Around 3 and 2.5 log reduction were achieved in tomato juice and skim milk respectively. Commercial sterility was achieved in Calcium fortified apple juice.

(Milly et al. 2007)

Treatment using venturi and orifice type plate at varying σ, temperature and processing time.

Achieved 90% lethality of yeast strains at low temperature and less energy input.

(Albanese et al. 2015)

2

Homogenization

Varying inlet pressure (5–7 bar pressure) and treatment time.

Reduced the fat particle to nanoscale

(Crudo et al. 2014)

Varying inlet pressure (400–800 Psi) and distance between orifice plate

Emulsion droplet (Palm oil based) size was reduced to 476 nm.

(Parthasarathy et al. 2013)

3

Improvement in rheological property

Varying the rotor speed and frequency of HC

Improved the firmness and viscosity of yoghurt samples.

(Meletharayil et al. 2016)

Treated using venturi, slit, and orifice type plates

Optimized condition resulted in 70% drop in viscosity

(Prajapat & Gogate 2015)

4

Enhancement of Nutritional and Bioactive Content

Varied the number of holes in reactor and temperature

At optimized condition bound phenolics and antioxidant content of sorghum flour and pomace increased.

(Lohani et al. 2016)

Varied the inlet pressure, temperature and number of passes.

Bioavailability and stability of carotenoid in carrot juice improved.

(Liu et al. 2019)

5

Improving the stability

Pressure drop (3–0.3 bar) at varying holding temperature

HC treated tomato juice exhibited higher stability without sedimentation for 14 days and did not alter the bioactive content of juice.

(Hilares et al. 2019)

6

Shelf-Life Extension

Using Hydro thermodynamic processing line

Heat resistant molds were inactivated and shelf life of blueberry juice was extended to 24 weeks.

(Fan et al. 2018)