Physical and nutritional attributes of aonla juice treated with hydrodynamic cavitation (HC) at
a pressure range of 5–15 psi and time between 5 to 30 min were evaluated. Based on …

Abstract Effect of hydrodynamic cavitation (HC) at pressure 3–15 bar and treatment time5–
25 min on physical and chemical qualities of orange juice was investigated. Processing …

A hydrodynamic cavitation (HC) system (0.35 MPa) with a cooling arrangement was
developed for the treatment of ascorbic acid (AA)‐treated sugarcane juice (AASCJ). The …

Abstract Effect of hydrodynamic cavitation (HC) processing on pH,° brix, separation index,
viscosity and color properties, retention of nutritional bioactive compounds (Vitamin-C, total …

Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures
for 5–30 min. A full factorial design was applied to optimize the HC treatment of tomato juice …

Sugarcane juice has a lower shelf life owing to enzymatic browning as well as microbial
activity. To overcome these issues, fresh sugarcane juice was treated with ascorbic acid, a …

Orange juice is the second most commonly consumed juice worldwide. However, its quality
is deteriorated because pectin methyl esterase (PME), a thermostable enzyme. In this study …

Conventional thermally processed apple juices are nutritionally depleted because the heat
sensitivity degrades the bioactive compounds that comprise them. This study proposed a …

To overcome the energy inefficiency and scale-up issues of ultrasonication, hydrodynamic
cavitation was studied to release the bound phenolics in sorghum flour (SF) and apple …

Hydrodynamic cavitation (HC) technology, offers benefits in many processes, specifically
due to its low operational cost and simple configuration. In the present work, physical …