RETRACTED: Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology

RETRACTED: Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology

Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently shown unique effects on the properties of various liquid foods. The extreme conditions of pressure at ~500 bar, local hotspots with ~5,000 K, and oxidation created by HC can help obtain characteristic products w...

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Bibliographic Details
Main Authors: Xun Sun, Weibin You, Yue Wu, Yang Tao, Joon Yong Yoon, Xinyan Zhang, Xiaoxu Xuan
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-03-01
Series:Frontiers in Nutrition
Subjects:
non-thermal liquid food processing
sonochemistry
hydrodynamic cavitation
physicochemical property
microbial inactivation
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.843808/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.843808/full

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