Cavitation

Rapid increase of linear velocity while passing through a constriction (such as venturi tube or orifice) causing decrease of static pressure. Cavitation bubbles are formed, followed by their implosion with release of high energy (heat) and pressure into the processed fluid.

Objectives

  • Degrade target molecules
  • Disrupt microbes cells (lysis)
  • Emulsify
  • Extract biomolecules from foods
  • Homogenisation
  • Pasteurization
  • Sterilization

Degree of integration of marine resources

Moderate to high

Potential sectors of aplication

  • Bakery and pastry
  • Dairy
  • Meat
  • Prepared food
  • Seafood

Main advantages of cooperation

Capital costs.

Entities