Ultrasound- and Hydrodynamic-Cavitation Assisted Extraction in Food Processing

This article aims to highlight the great technological potential that ultrasound and hydrodynamic cavitation have in the field of food processing and extraction. A short overview of the fundamentals of cavitation will be provided as well as a description of how the impressive process-intensification effects that occur under non-thermal conditions can facilitate the scale-up of several applications from the lab scale to industrial production. Both acoustic and hydrodynamic cavitation can play pivotal roles in producing high-quality food ingredients and plant extracts and also answer the new challenges and demands of a globalised market in the search of novelty, quality and higher productivity.