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Анотація
Застосування сучасних наукоємних інноваційних енергозберігаючих технологій і обладнання є необхідною умовою успішного існування промислових підприємств. Актуальність використання кавітаційних технологій пов’язана з ефективним використанням енергії в процесах, пов'язаних з обробкою рідких гетерогенних дисперсних систем для інтенсифікації механічних і фізико-хімічних впливів на стадіях розчинення, перемішування, диспергування, гомогенізації, екстрагування, емульгування, стерилізації та інших. Розвиток і застосування кавітаційних технологій і конструкцій гідродинамічних кавітаційних апаратів можливий в різних галузях промисловості.
Метою статті був аналіз і узагальнення існуючого досвіду використання кавітаційних технологій і обладнання в харчовій промисловості.
Доведено, що значними перспективами характеризуються апарати, в яких використано явище гідродинамічної кавітації. Їх використання дозволяє посилити інтенсивність впливу при обробці складних дисперсних систем і покращити фізичні, хімічні та біологічні характеристики харчових продуктів, таких як, збільшення загальної кількості розчинних сухих речовин, стабільності суспензій і емульсій; збереження значної кількості біологічно активних речовин і вітамінів; посилення антиоксидантної активності, збільшення ступіню гідролізу білка, інактивації небажаних мікроорганізмів і ферментів та ін. Кавітаційні технології і обладнання з успіхом використовуються для виробництва молока, йогуртів, фруктових та овочевих соків, пектину, каротину, таніну. Перспективним напрямком є використання гідродинамічної кавітації в технологіях валоризації лігноцелюлозної біомаси.
Кавітаційний вплив при дезінфекції, стерилізації та аерації води та водних систем дозволяє провести якісне знезараження природних і стічних вод без використання хімічних реагентів і широко застосовується на харчових підприємствах.
Ключові слова:
гідродинамічна кавітація, емульгування, гомогенізація, енергофективність, харчова промисловість, інтенсифікація процесів
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Як цитувати
Авдєєва, Л., Макаренко, А., & Щенський, Д. (2022). ЗАСТОСУВАННЯ ЕФЕКТІВ ГІДРОДИНАМІЧНОЇ КАВІТАЦІЇ В ХАРЧОВІЙ ПРОМИСЛОВОСТІ. Scientific Works, 86(1), 44 - 50. https://doi.org/10.15673/swonaft.v86i1.2402
Розділ
Статті
Посилання
1. Novikova N. V. (2020) Implementation of innovation in the food industry. Actual problems of improving the quality and safety of production and processing of livestock products: materials of the international scientific and practical conference February 14, 2020. Dnipro. 202-204.
2. Garbar V. A. (2019) Analysis of innovative activity of enterprises of the food industry of Ukraine. Agrosvit. 20, 38-44. https://www.doi.org/10.32702/2306-6792.2019.20.38
3. Dolinskii A.A., Avdeeva L.Yu., Makarenko A.A. (2020) Cavitation technologies for the production of nanopreparations. Kyiv: Nauk. Dumka.
4. Dolinskii A.A. Ivanytskii G.K. (2008) Heat and mass transfer and hydrodynamics in vapor-liquid pressure environments. Kyiv: Naukova Dumka.
5. Xun Sun, Xiaoxu Xuan, Li Ji, Songying Chen, Jingting Liu, Shan Zhao, Seulgi Park, Joon Yong Yoon, Ae Son Om, (2021) A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk. Ultrasonics Sonochemistry. 71, 105382 https://doi.org/10.1016/j.ultsonch.2020.105382.
6. Ruly Terán Hilares, Joana Gonçalves dos Santos, Nicole Bacic Shiguematsu, Muhammad Ajaz Ahmed, Silvio Silvério da Silva, Júlio César Santos (2019) Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: Effects on physical properties and stability of bioactive compounds. Ultrasonics Sonochemistry. 54, 192-197 https://doi.org/10.1016/j.ultsonch.2019.01.039.
7. Rajeshree A. Khaire, Parag R. Gogate (2021) 12 - Application of hydrodynamic cavitation in food processing. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound. /Editor(s): Francisco J. Barba, Giancarlo Cravotto, Farid Chemat, José Manuel Lorenzo Rodriguez, Paulo Eduardo Sichetti Munekata. Academic Press. 317-342 https://doi.org/10.1016/B978-0-12-818275-8.00003-9.
8. Zenker M., Heinz V., Knorr D. (2003) Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. J. Food Prot. 66(9), 1642-1649, https://doi.org/10.4315/0362-028X-66.9.1642
9. Demirdöven A., Baysal T. (2008) The use of ultrasound and combined technologies in food preservation. Food Rev. Int., 25(1), 1-11. https://doi.org/10.1080/87559120802306157.
10. Kutukov S.E., Promtov M., Koliukh A.N., Stepanov A.Yu, Zverev F.S., Suhovey M.V. (2022) Improving crude oil rheology by hydro-pulse cavitation treatment. Oil Industry. 3(1181), 94-98.
11. Gogate P. A, Pandit A.B. (2005) A review and assessment of hydrodynamic cavitation as a technology for the future Ultrasonics Sonochemistry, 12, 21–27.
12. . Ivanytskii G.K., Stepaniuk A.R. (2021) Processes and equipment of deep processing of organic raw materials: lecture notes [Electronic resource]: study guide for students.
13. Sun Xun, You Weibin, Wu Yue, Tao Yang, Yoon Joon Yong, Zhang Xinyan, Xuan Xiaoxu (2022) Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology. Frontiers in Nutrition. 9. https://doi.org/10.3389/fnut.2022.843808.
14. Arya SS, Sawant O, Sonawane SK, Show PL, Waghamare A, Hilares R, et al. (2020) Novel, nonthermal, energy efficient, industrially scalable hydrodynamic cavitation - applications in food processing. Food Rev Int. 36, 668–691. https://doi.org/10.1080/87559129.2019.1669163
15. Asaithambi N, Singha P, Dwivedi M, Singh SK. (2019) Hydrodynamic cavitation and its application in food and beverage industry: a review. Ultrason Sonochem. 42(5), e13144. https://doi.org/10.1111/jfpe.13144
16. Prateek Katariya, S.S. Arya, A.B. Pandit (2020) Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds, Innovative Food Science & Emerging Technologies. 62, 102364. https://doi.org/10.1016/j.ifset.2020.102364.
17. Li K, Woo MW, Patel H, Metzger L, Selomulya C. (2018) Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation. J Food Eng. 221, 106–113. https://doi.org/10.1016/j.jfoodeng.2017.10.005
18. Sun X, Kang CH, Park JJ, Kim HS, Om AS, Yoon JY. (2018) An experimental study on the thermal performance of a novel hydrodynamic cavitation reactor. Exp Therm Fluid Sci. 99, 200–210. https://doi.org/10.1016/j.expthermflusci.2018.02.034
19. Milly P.J., Toledo R.T., Harrison M.A., Armstead D. (2007) Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foods. J Food Sci. 72(9), 414-422. https://doi.org/10.1111/j.1750-3841.2007.00543.x
20. Alba K., Kontogiorgos V. (2017) Pectin at the oil-water interface: relationship of molecular composition and structure to functionality. Food Hydrocolloids. 68, 211-218. https://doi.org/10.1016/j.foodhyd.2016.07.026
21. Gogate P.R. (2011) Hydrodynamic cavitation for food and water processing. Food Bioprocess Technol. 4, 996-1011. https://doi.org/10.1007/s11947-010-0418-1
22. Filianty F. (2020) Application of negative pressure cavitation extraction (NPCE) on total phenolic compound extraction from Millettia sericea root. International Conference on Food and Bio-Industry 2019 IOP Conf. Series: Earth and Environmental Science. 443, 012104. https://doi.org/10.1088/1755-1315/443/1/012104
23. Yu Kong, Zuo-Fu Wei, Yu-Jie Fu, Cheng-Bo Gu, Chun-Jian Zhao, Xiao-Hui Yao, Thomas (2011) Efferth, Negative-pressure cavitation extraction of cajaninstilbene acid and pinostrobin from pigeon pea [Cajanus cajan (L.) Millsp.] leaves and evaluation of antioxidant activity, Food Chemistry, 128(3), 596-605 https://doi.org/10.1016/j.foodchem.2011.02.079.
24. Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., Mukoid, R. (2021) The influence of cavitation effects on the purification processes of beet sugar production juices. Potravinarstvo Slovak Journal of Food Sciences. 15, 18-25. https://doi.org/10.5219/1494
25. Bimestre, T.A., Júnior, J.A.M., Canettieri, E.V. et al. (2022) Hydrodynamic cavitation for lignocellulosic biomass pretreatment: a review of recent developments and future perspectives. Bioresour. Bioprocess. 9, 7. https://doi.org/10.1186/s40643-022-00499-2
26. Ruly Terán Hilares, Rafaela Medeiros Dionízio, Salvador Sánchez Muñoz, Carina Aline Prado, Ruy de Sousa Júnior, Silvio Silvério da Silva, Júlio César Santos. (2020) Hydrodynamic cavitation-assisted continuous pre-treatment of sugarcane bagasse for ethanol production: Effects of geometric parameters of the cavitation device. Ultrasonics Sonochemistry. 63, 104931. https://doi.org/10.1016/j.ultsonch.2019.104931.
27. Hilares R. Terán, Dionízio R.M., Prado C.A., Ahmed M.A., S da Silva S., Santos J.C. (2019) Pretreatment of sugarcane bagasse using hydrodynamic cavitation technology: Semi-continuous and continuous process, Bioresource Technology. 290, 121777. https://doi.org/10.1016/j.biortech.2019.121777.
28. Parag R Gogate. (2022) Intensified sulfate radical oxidation using cavitation applied for wastewater treatment. Current Opinion in Chemical Engineering. 37, 100850. https://doi.org/10.1016-/j.coche.2022.100850.
29. Pravin B. Patil, Vinay M. Bhandari, Vivek V. Ranade (2021) Wastewater treatment and process intensification for degradation of solvents using hydrodynamic cavitation. Chemical Engineering and Processing - Process Intensification. 166, 108485. https://doi.org/10.1016/j.cep.2021.108485.
30. Baowei Wang, Huijuan Su, Bo Zhang. (2021) Hydrodynamic cavitation as a promising route for wastewater treatment – A review. Chemical Engineering Journal. 412, 128685. https://doi.org/10.1016/j.cej.2021.128685
2. Garbar V. A. (2019) Analysis of innovative activity of enterprises of the food industry of Ukraine. Agrosvit. 20, 38-44. https://www.doi.org/10.32702/2306-6792.2019.20.38
3. Dolinskii A.A., Avdeeva L.Yu., Makarenko A.A. (2020) Cavitation technologies for the production of nanopreparations. Kyiv: Nauk. Dumka.
4. Dolinskii A.A. Ivanytskii G.K. (2008) Heat and mass transfer and hydrodynamics in vapor-liquid pressure environments. Kyiv: Naukova Dumka.
5. Xun Sun, Xiaoxu Xuan, Li Ji, Songying Chen, Jingting Liu, Shan Zhao, Seulgi Park, Joon Yong Yoon, Ae Son Om, (2021) A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk. Ultrasonics Sonochemistry. 71, 105382 https://doi.org/10.1016/j.ultsonch.2020.105382.
6. Ruly Terán Hilares, Joana Gonçalves dos Santos, Nicole Bacic Shiguematsu, Muhammad Ajaz Ahmed, Silvio Silvério da Silva, Júlio César Santos (2019) Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: Effects on physical properties and stability of bioactive compounds. Ultrasonics Sonochemistry. 54, 192-197 https://doi.org/10.1016/j.ultsonch.2019.01.039.
7. Rajeshree A. Khaire, Parag R. Gogate (2021) 12 - Application of hydrodynamic cavitation in food processing. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound. /Editor(s): Francisco J. Barba, Giancarlo Cravotto, Farid Chemat, José Manuel Lorenzo Rodriguez, Paulo Eduardo Sichetti Munekata. Academic Press. 317-342 https://doi.org/10.1016/B978-0-12-818275-8.00003-9.
8. Zenker M., Heinz V., Knorr D. (2003) Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. J. Food Prot. 66(9), 1642-1649, https://doi.org/10.4315/0362-028X-66.9.1642
9. Demirdöven A., Baysal T. (2008) The use of ultrasound and combined technologies in food preservation. Food Rev. Int., 25(1), 1-11. https://doi.org/10.1080/87559120802306157.
10. Kutukov S.E., Promtov M., Koliukh A.N., Stepanov A.Yu, Zverev F.S., Suhovey M.V. (2022) Improving crude oil rheology by hydro-pulse cavitation treatment. Oil Industry. 3(1181), 94-98.
11. Gogate P. A, Pandit A.B. (2005) A review and assessment of hydrodynamic cavitation as a technology for the future Ultrasonics Sonochemistry, 12, 21–27.
12. . Ivanytskii G.K., Stepaniuk A.R. (2021) Processes and equipment of deep processing of organic raw materials: lecture notes [Electronic resource]: study guide for students.
13. Sun Xun, You Weibin, Wu Yue, Tao Yang, Yoon Joon Yong, Zhang Xinyan, Xuan Xiaoxu (2022) Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology. Frontiers in Nutrition. 9. https://doi.org/10.3389/fnut.2022.843808.
14. Arya SS, Sawant O, Sonawane SK, Show PL, Waghamare A, Hilares R, et al. (2020) Novel, nonthermal, energy efficient, industrially scalable hydrodynamic cavitation - applications in food processing. Food Rev Int. 36, 668–691. https://doi.org/10.1080/87559129.2019.1669163
15. Asaithambi N, Singha P, Dwivedi M, Singh SK. (2019) Hydrodynamic cavitation and its application in food and beverage industry: a review. Ultrason Sonochem. 42(5), e13144. https://doi.org/10.1111/jfpe.13144
16. Prateek Katariya, S.S. Arya, A.B. Pandit (2020) Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds, Innovative Food Science & Emerging Technologies. 62, 102364. https://doi.org/10.1016/j.ifset.2020.102364.
17. Li K, Woo MW, Patel H, Metzger L, Selomulya C. (2018) Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation. J Food Eng. 221, 106–113. https://doi.org/10.1016/j.jfoodeng.2017.10.005
18. Sun X, Kang CH, Park JJ, Kim HS, Om AS, Yoon JY. (2018) An experimental study on the thermal performance of a novel hydrodynamic cavitation reactor. Exp Therm Fluid Sci. 99, 200–210. https://doi.org/10.1016/j.expthermflusci.2018.02.034
19. Milly P.J., Toledo R.T., Harrison M.A., Armstead D. (2007) Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foods. J Food Sci. 72(9), 414-422. https://doi.org/10.1111/j.1750-3841.2007.00543.x
20. Alba K., Kontogiorgos V. (2017) Pectin at the oil-water interface: relationship of molecular composition and structure to functionality. Food Hydrocolloids. 68, 211-218. https://doi.org/10.1016/j.foodhyd.2016.07.026
21. Gogate P.R. (2011) Hydrodynamic cavitation for food and water processing. Food Bioprocess Technol. 4, 996-1011. https://doi.org/10.1007/s11947-010-0418-1
22. Filianty F. (2020) Application of negative pressure cavitation extraction (NPCE) on total phenolic compound extraction from Millettia sericea root. International Conference on Food and Bio-Industry 2019 IOP Conf. Series: Earth and Environmental Science. 443, 012104. https://doi.org/10.1088/1755-1315/443/1/012104
23. Yu Kong, Zuo-Fu Wei, Yu-Jie Fu, Cheng-Bo Gu, Chun-Jian Zhao, Xiao-Hui Yao, Thomas (2011) Efferth, Negative-pressure cavitation extraction of cajaninstilbene acid and pinostrobin from pigeon pea [Cajanus cajan (L.) Millsp.] leaves and evaluation of antioxidant activity, Food Chemistry, 128(3), 596-605 https://doi.org/10.1016/j.foodchem.2011.02.079.
24. Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., Mukoid, R. (2021) The influence of cavitation effects on the purification processes of beet sugar production juices. Potravinarstvo Slovak Journal of Food Sciences. 15, 18-25. https://doi.org/10.5219/1494
25. Bimestre, T.A., Júnior, J.A.M., Canettieri, E.V. et al. (2022) Hydrodynamic cavitation for lignocellulosic biomass pretreatment: a review of recent developments and future perspectives. Bioresour. Bioprocess. 9, 7. https://doi.org/10.1186/s40643-022-00499-2
26. Ruly Terán Hilares, Rafaela Medeiros Dionízio, Salvador Sánchez Muñoz, Carina Aline Prado, Ruy de Sousa Júnior, Silvio Silvério da Silva, Júlio César Santos. (2020) Hydrodynamic cavitation-assisted continuous pre-treatment of sugarcane bagasse for ethanol production: Effects of geometric parameters of the cavitation device. Ultrasonics Sonochemistry. 63, 104931. https://doi.org/10.1016/j.ultsonch.2019.104931.
27. Hilares R. Terán, Dionízio R.M., Prado C.A., Ahmed M.A., S da Silva S., Santos J.C. (2019) Pretreatment of sugarcane bagasse using hydrodynamic cavitation technology: Semi-continuous and continuous process, Bioresource Technology. 290, 121777. https://doi.org/10.1016/j.biortech.2019.121777.
28. Parag R Gogate. (2022) Intensified sulfate radical oxidation using cavitation applied for wastewater treatment. Current Opinion in Chemical Engineering. 37, 100850. https://doi.org/10.1016-/j.coche.2022.100850.
29. Pravin B. Patil, Vinay M. Bhandari, Vivek V. Ranade (2021) Wastewater treatment and process intensification for degradation of solvents using hydrodynamic cavitation. Chemical Engineering and Processing - Process Intensification. 166, 108485. https://doi.org/10.1016/j.cep.2021.108485.
30. Baowei Wang, Huijuan Su, Bo Zhang. (2021) Hydrodynamic cavitation as a promising route for wastewater treatment – A review. Chemical Engineering Journal. 412, 128685. https://doi.org/10.1016/j.cej.2021.128685