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2011 | OriginalPaper | Buchkapitel

7. Contamination-Free Sonoreactor for the Food Industry

verfasst von : Jean-Luc Dion

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

A new sonoreactor technology is presented here, which should open vast development possibilities in various fields of chemical, pharmaceutical, and food industries. It should give a decisive impulse to sonochemistry in these various areas. These exclusive systems use high-power converging acoustic waves in a tube to produce a relatively large volume confined acoustic cavitation zone in flowing liquid reagents. It is well known that numerous chemical reactions are strongly accelerated when they take place inside such a zone. The new cylindrical sonoreactors do not contaminate the processed liquids with erosion products as other devices do. The processing conditions can be widely varied with pressure, power, temperature, and flow rate. The processing capacity of the largest models may be up to several tons per hour, using an electric power input of about 50 kW.

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Vorheriges Kapitel Application of Hydrodynamic Cavitation for Food and Bioprocessing

Nächstes Kapitel Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products

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Titel: Contamination-Free Sonoreactor for the Food Industry
verfasst von: Jean-Luc Dion
Verlag: Springer New York
Buch: Ultrasound Technologies for Food and Bioprocessing
Print ISBN: 978-1-4419-7471-6

Electronic ISBN: 978-1-4419-7472-3

Copyright-Jahr: 2011
DOI: https://doi.org/10.1007/978-1-4419-7472-3_7