Page 58 - FoodFocusThailand No.210 SEPTEMBER 2023

SMART PRODUCTION

preserved. For example, lycopene in tomato juice
remained the same when treated with a hydrodynamic
cavitation process at 35-62 C for 10 min. Moreover,
o
this process also increases phenolic compounds,
proanthocyanin, and antioxidants. Several studies
indicate that the hydrodynamic cavitation process can
inhibit heat-resistant enzymes, which affects the
deterioration of fruit juice. The activity of the pectin methyl
esterase enzyme was inhibited by 30-40% when using
the hydrodynamic cavitation under the pressure of 4 bar
for 4 min at a temperature of 40-70 C as well as
o
peroxidase enzyme reduced more than pasteurization
under pressure of 5 bar at a temperature of 33 C for 15
o
min. In addition, heat-sensitive substances, vitamin C,
have less degradation. The hydrodynamic cavitation
application in food products is shown in Table 1.
3. Inhibition of the microorganism’s growth
Hydrodynamic cavitation is a new technology capable
particle size in fruit juice providing more homogeneity as well as the of destroying microbial cells and sterile due to the
precipitation and separation is reduced. For example, tomato juice synergistic effect of mechanical, thermal, and chemical
treated with hydrodynamic cavitation at 45-59 C under the pressure reactions. When the air bubble collapses, it results in
o
of 3-0.3 bar for 4 min showed high stability when stored at a low severe cell damage, such as the loss of cytoplasm and
temperature (5 C) for 14 days. Moreover, using a hydrodynamic membrane rupture. Hydrodynamic cavitation can reduce
o
cavitation process can destroy fat particles and reduce the size of the total plate count in some beverages, such as
fat globules in dairy products. This condition prevents the separating sugarcane juice, raw milk, peanut milk, orange juice,
during storage and can be better absorbed through the intestinal in and cranberry puree. Moreover, this technology can also
the human body, whereas the high-temperature short-time (HTST) destroy Escherichia coli, which are microorganisms
pasteurization did not affect this. In addition, the hydrodynamic indexed in food safety as well as Staphylococcus aureus
cavitation process also improves the viscosity in liquid containing and Bacillus cereus as pathogenic microorganisms in
suspended particles and provides a good mouthfeel. dairy products.
2. Prevention the chemical changes Hydrodynamic cavitation technology has potentially
The change in food quality and sensory characteristics of liquid improved the quality of liquid foods and various types of
food, especially fruit juice, is mainly caused by enzymes such as beverages in terms of nutrition, physical appearance,
polyphenol oxidase (PPO), peroxidase (POD), and pectin methyl and chemical properties. Moreover, it can inhibit the
esterase (PME) which induces flavor undesirable and browning growth of harmful microorganisms. So, this technology
appearance, Hydrodynamic cavitation technology is often used in is safe and has the possibility of upscaling to the food
combination with the heating process or only directly heat generated industry.
to improve product efficiency. Compared to the traditional
pasteurization process, the thermal effect of hydrodynamic cavitation
technology is relatively low, indicating that nutrients can be More Information Service Info C006

Table 1 Application of hydrodynamic cavitation technology in food product
Liquid food Hydrodynamic cavitation condition Food quality

Sugarcane juice Orifice plates (plate 1) at 2 mm., plates 2 and 3 at 1 mm. Increased acidity, while the viscosity and lightness
Inlet pressure: 2.5-3.5 bar decreased.
Treatment times: 10- 40 min
Peanut milk Plates at 5 mm. Particle size and fat globule size were significantly
Pressure: 12 bar reduced while consistency increased.
Tomato juice Inlet pressure: 5-15 psi Total phenolic compounds and ascorbic acid were
Treatment times: 5-30 min retained. No change in soluble sugar content.
Orange juice Inlet pressure: 5-15 bar The pectin methyl esterase enzyme was reduced
Treatment times: 5-20 min at 70%.
Source: Arya et al. (2023)

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