Hydrodynamic cavitation: characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juice.
A Shockwave Power Reactor consisting of an annulus with a rotating pock-marked inner cylinder was used to induce hydrodynamic cavitation in calcium-fortified apple juice flowing in the annular space. Lethality on Saccharomyces cerevisiae was assessed at processing temperatures of 65 and 76.7 degrees C. Details of the novel equipment design were presented and energy consumption was compared to conventional and pulsed electric fields processing technologies. The mean log cycle reduction of S. cerevisiae was 6.27 CFU/mL and all treatments resulted in nonrecoverable viable cells. Induced lethality from hydrodynamic cavitation on S. cerevisiae exceeded the predicted values based on experimentally determined thermal resistance. Rotation of 3000 and 3600 rpm at flow rates greater than 1.0 L/min raised product temperature from 20 to 65.6 or 76.7 degrees C, respectively, and energy input was less than 220 kJ/kg. Conversion efficiency from electrical to thermal was 55% to 84%. Hydrodynamic cavitation enhanced lethality of spoilage microorganisms in minimally processed juices and reduced energy usage.
Milly
P J
PJ
Dept. of Food Science and Technology, The Univ. of Georgia, Athens, GA 30602-7610, USA. paulmilly@hotmail.com
Toledo
R T
RT
Kerr
W L
WL
Armstead
D
D
D001628:Beverages / Q000382:microbiology*; D015169:Colony Count, Microbial; D004867:Equipment Design; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods*; D006801:Humans; D027845:Malus / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D013696:Temperature