Cavitation technologies for the food industry
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2022-01-29 01:20
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DUMITRASH, P. G., BOLOGA, M., CUCIUC, Tudor, SHEMYAKOVA, Tatiana. Cavitation technologies for the food industry. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 60-65. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry
Vol.1, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Cavitation technologies for the food industry


Pag. 60-65

Dumitrash P. G., Bologa M., Cuciuc Tudor, Shemyakova Tatiana
 
Institute of Applied Physics
 
Disponibil în IBN: 28 septembrie 2020


Rezumat

The results are presented of the research, development and implementation of cavitation technologies and equipment for their application in the food industry. The action of the ultrasonic, hydrodynamic and/or bifrequency cavitation ensures preparation of finely dispersed homogeneous suspensions and emulsions of nanodimensional particles. The results confirm that the cavitation effects are promising for their wide practical application in the food production where the processes in the liquid - liquid and/or liquid - solid state systems are used.