Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid Foods
2007
Milly, P.J. | Toledo, R.T. | Chen, J. | Kazem, B.
Ultraviolet (UV)-induced chemical reactions and inactivation of microorganisms in transparent and opaque fluids are strongly dependent upon the homogenous exposure of the target species to the UV irradiation. Current UV technologies used in water disinfection and food preservation applications have limited efficacy due to suspended particles shading target species. An Ultraviolet-Shockwave Power[trade mark sign] Reactor (UV-SPR) consisting of an inner rotating rotor and a stationary quartz housing and 2 end plates was used to induce 'controlled cavitation.' Eight UV low-pressure mercury lamps spaced uniformly were installed lengthwise around the quartz housing periphery. A KI to I₃⁻chemical dosimeter for UV was used to quantify photons received by fluid in the annular space of the SPR. UV dose (J/m²) increased from 97 J/m² at 0 rpm to over 700 J/m² for SPR speeds above 2400 rpm. Inactivation of E. coli 25922 in apple juice and skim milk in the UV-SPR at exit temperatures below 45 °C was greater than 4.5 and 3 logs, respectively. The UV-SPR system proved successful in increasing the mass transfer of transparent and opaque fluid to the UV irradiated surface.
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