Bacterial cell disruption by process of hydrodynamic cavitation. Mechanisms and application

The innovative technologies in the chemical and food industries
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 181–185

Authors

First and Last Name Academic degree E-mail Affiliation
Anna Nedbailo Ph.D. anna.nedbailo18 [at] gmail.com Institute of Engineering Thermophysics of NAS of Ukraine
Kyiv, Ukraine
Georgiy Ivanitsky Sc.D. gergey4 [at] gmail.com Institute of Engineering Thermophysics of NAS of Ukraine
Kyiv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First publshed on this website: 03.05.2019 - 15:46
Abstract

The article presents complete understanding of bacterial cell disruption process under hydrodynamical cavitation (HC) condition. Analysis of present literature has shown that the process of cavitation is widely used in the food, chemical, pharmaceutical, and biological industries and is effective from ecological and energy point of view. Novel studies presents mechanisms, which ascertain fact of complete or partially cell wall destruction, but not explain reasons of this. The article proposes mechanisms and their theoretical justification for the extraction and sterilization process, and the thermophysical parameters necessary for conducting a particular process are determined.

References

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