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2011 | OriginalPaper | Buchkapitel

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

verfasst von : Douglas G. Mancosky, Paul Milly

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

Cavitation is defined as the sudden formation and collapse of bubbles in liquid by means of a mechanical force. As bubbles rapidly form and collapse, pressurized shock waves, localized heating events and tremendous shearing forces occur. As microscopic cavitation bubbles are produced and collapse, shockwaves are given off into the liquid, which can result in heating and/or mixing, similar to ultrasound. These shockwaves can provide breakthrough benefits for the heating of liquids without scale buildup and/or the mixing of liquids with other liquids, gases or solids at the microscopic level to increase the efficiency of the reaction.

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Titel: Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products
verfasst von: Douglas G. Mancosky
Paul Milly
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_8