Contents: 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001

2011, 9

M. Ashokkumar, R. Rink, S. Shestakov

Hydrodynamic cavitation – an alternative to ultrasonic food processing

language: English

received 13.07.2011, published 02.09.2011

Download article (PDF, 1300 kb, ZIP), use browser command "Save Target As..."
To read this document you need Adobe Acrobat © Reader software, which is simple to use and available at no cost. Use version 4.0 or higher. You can download software from Adobe site (


The paper presents a detailed analysis of the physico-chemical effects of acoustic cavitation used in food processing. The mechanism of interaction between acoustic cavitation and food media is discussed. An overview of recent studies carried out on dairy processing using acoustic cavitation is provided. The acoustic cavitation reactors available in the market are not suitable for large-scale food processing despite positive results obtained with laboratory and pilot scale experiments. Considering a new approach to the theory of cavitation in rotary machines, it has been suggested that hydrodynamic cavitation can be an alternative to acoustic cavitation in food processing applications involving large volumes. A model has been developed that is suitable for the construction of new generation cavitational rotary disintegrators.

Keywords: food sonochemistry, acoustic cavitation, hydrodynamic cavitation, cavitational rotary disintegrator.

10 pages, 6 figures

Сitation: M. Ashokkumar, R. Rink, S. Shestakov. Hydrodynamic cavitation – an alternative to ultrasonic food processing. Electronic Journal “Technical Acoustics”,, 2011, 9.


1. Margulis M. A. Sonochemistry – a new promising field of high-energy chemistry // Chemistry of High Energies, V. 38, 3, 2004.
2. Mawson R., Knoerzer K. A brief history of the application of ultrasonics in food processing // 19-th ICA Congress, Madrid, 2007.
3. Ashokkumar M. et al. The ultrasonic processing of dairy products // Dairy Science and Technology, V. 90, 2010, pp. 147-168.
4. R. Bhaskaracharya, et al. Selected applications of ultrasonics in food processing, Food Engineering Reviews, V. 1, 2009, 31-49, 2009.
5. Shestakov S., Krasulya O. Research and application experience sonochemical technologies in the food industry // Electronic Journal «Technical Acoustics»,, 2010, 10 (in Russian).
6. Water relations of foods / Edited by R. B. Duckworth. London: Academic Press, 1975.
7. Ashokkumar M. at al. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system // Innovative Food Science and Emerging Technologies, V. 9, 2008, pp. 155­160.
8. Patent RU 2422198, C02F 1/36, B01J 19/10. Method of sonochemical treatment of water solution for biopolymer hydration, 27.06.2011 (in Russian).
10. Knapp R., Daily J. and Hammitt F. Cavitation. NY: McGraw Book Company, 1970.
11. Zisu B. at al. Ultrasonic processing of dairy systems in large scale reactors // Ultrasonics Sonochemistry, V. 17, 2010, pp. 1075-1081.
12. International patent application PCT/RU2006/000140 // Biopolymer hydrating method, 2006.
13. Patent ЕР 1 609 368 B1, A23B 4/02, A23L 1/025, A23L 1/31, A23L 1/317, A23L 3/30, A23B 4/26, A23B 4/01. Verfahren zur herstellung von fleischnahrungsmittel.
14. Bergmann L. Der Ultraschall und seine Anwendung in Wissenschaft und Technic. Zürich, 1954.
15. Hint J. A. UDА-technology: challenges and perspectives. Tallinn: Valgus, 1981 (in Russian).
16. Balabyshko A. M., Zimin A. I. and Różycki V. P. Hydromechanical dispersion. Moscow: Nauka, 1998 (in Russian).
17. Promtov M. A. Pulsation apparatus of rotary type: theory and practice. M.: Mechanical Engineering; 2001 (in Russian).
18. Shestakov S. The basic technology of cavitation disintegration. M: EVA-Press, 2001 (in Russian.
19. Akbarzade K. et al. Asphaltenes: problems and prospects // Oil and Gas Review. Summer 2007, pp. 28-53 (in Russian).
20. Ashokkumar M. at al. Hot topic: Sonication increases the heat stability of whey proteins // J. Dairy Sci., Vol. 92, 11, 2009, pp. 5353-5356.
21. Shestakov S. Multibubble acoustic cavitation: A mathematical model and physical similarity // Electronic Journal «Technical Acoustics»,, 2010, 14 (in Russian).
22. Shestakov S. A. Mathematical model of hydrodynamic cavitation / Sixteenth session, of the Russian Acoust. Society, vol. 2. M.: GEOS, 2005, pp. 71-73 (in Russian).
23. Klotz A. R., Hynynen K. Simulations of the Devin and Zudin modified Rayleigh-Plesset equations to model bubble dynamics in a tube // Electronic Journal «Technical Acoustics»,, 2010, 11.


Muthupandian Ashokkumar is a Physical Chemist who specializes in Sonochemistry, teaches undergraduate and postgraduate Chemistry and is a senior academic staff member, professor of the School of Chemistry, University of Melbourne. He is a renowned sonochemist who has developed a number of novel techniques to characterize acoustic cavitation bubbles and has made major contributions of applied sonochemistry to the Food and Dairy industry. His research team has developed a novel ultrasonic processing technology for improving the functional properties of dairy ingredients. Recent research also involves the ultrasonic synthesis of functional nano- and biomaterials including protein microspheres that can be used in diagnostic and therapeutic medicine. He has edited/co-edited several books and special issues for journals; published more than 190 refereed papers in high impact international journals and books; and delivered over 100 invited/keynote/plenary lectures at international conferences and academic institutions.

e-mail: masho(at)


Raul Rink is working as an Engineer in Oil Tech Production. He is one of the members of the Board and Director of this company. His research involves the sonochemical treatment of water-fuel based emulsions for industrial applications. He has a number of research projects in collaboration with Tallinn Technical University. He has published a number of research papers in the acoustics area and is a named inventor in four patents.



Sergey Shestakov - doctor of Technical Sciences, Professor of Moscow State University of Technology and Management, Chairman of regional branch of the Russian Acoustical Society. Research interests: systems analysis and mathematical modeling of ultrasonic technologies and related issues. Author of scientific discovery in the field of physics, two monographs, 100 scientific papers, 50 patented inventions.

e-mail: sdsh(at)