Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation

Ultrasound generates cavities in liquids with high-energy behaviour due to large pressure variations, leading to (bio)chemical effects and material modification. Numerous cavity-based treatments in food processes have been reported, but the transition from research to industrial applications is hampered by specific engineering factors, such as the combination of several ultrasound sources, more powerful wave generators or tank geometry. The challenges and development of cavity-based treatments developed for the food industry are reviewed with examples limited to two representative raw materials (fruit and milk) with significantly different properties. Both active compound extraction and food processing techniques based on ultrasound are taken into consideration.

Automated summary

Ultrasound generates high-energy behaviour in liquids by creating cavities through large pressure variations, resulting in (bio)chemical effects and material modification. Although numerous cavity-based treatments have been reported in food processes, the transition from research to industrial applications is hindered by specific engineering factors such as combining multiple ultrasound sources, more powerful wave generators, or tank geometry. This review focuses on the challenges and developments of cavity-based treatments for the food industry, using two representative raw materials (fruit and milk) with significantly different properties. Both active compound extraction and ultrasound-based food processing techniques are taken into consideration.