1Ex-M. Tech. Student, Post-Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
2Assistant Professor, Post-Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
3Professor, Post-Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
4Ph.D. Scholar, Post-Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
*Corresponding author e-mail address: ulohani@gmail.com; 9411160053
Online published on 11 August, 2023.
Hydrodynamic cavitation is an emerging non-thermal technology in food sector. The existing methods are venturi meter, orifice meter, and high-speed homogenizer. The former two are economic, but susceptible to clogging as cavitation occurs close to the walls. High volumetric flow rate causes flow instability and super-cavitation that limit the use of venturi meter. The latter device performs well, but is expensive. The present research was undertaken for design and development of a throttle valve-based hydrodynamic cavitator to overcome above issues. The throttle valve for creating cavitation was fixed on the suction side of the pump. To avoid cavitation and to fully recover the downstream pressure, the minimum length between throttle valve and pump was found to be 1.25 m. Iodine liberation was studied as a function of cavitation number for performance evauation of the hydrodynamic reactor. It increased increased when cavitation number decreased up to 0.42, and super-cavitation occurred beyond that value.
Hydrodynamic cavitation, Iodine liberation, Super-cavitation, Throttle valve
