Some applications of the magnetic impulse cavitationreactors Roton and
Homogenization, pasteurization of whole milk and milk recombination.
As a result of processing in the cavitation reactor, the durability of processed whole milk increases during storage in 3…7 times (without packaging), the pasteurization temperature of milk decreases from 75…85°C to 60…65°C, and the sterilization temperature from 150°C to 80…90°C without changing its nutritional value, the homogenization processes occur along with the pasteurization of milk.
When recombining dry whole milk, its losses are completely eliminated, the quality of the recombined milk significantly improves, and at the same time the pasteurization and homogenization are carried out. In the process of homogenization the uniform distribution of fat, the homogeneity of the product and its increased viscosity are achieved. The product acquires resistance to cream formation and the development of oxidation processes.
Intensification of ethanol production technology.
At the initial stage of grain processing when the cavitation reactor is used for preparation of mash, there is a significant change in various solids with the simultaneous accumulation of low-molecular mass of fermentable and non-fermentable carbohydrates, dextrins of various molecular weights, and amino nitrogen. The application of cavitationprocessing provides deep destruction of raw materials, contributing to their easier dissolution in the subsequent thermal and enzymatic processing. The use of the cavitation reactor makes it possible to process grinding with different granulometric texture distribution of rye grain particles and to obtain media with a high content of soluble solids without deterioration of the rheological parameters. The content of high-molecular dextrins and reducing substances is doubled, the soluble protein is three times more than in the mash prepared by traditional methods. The yield of distillery wash is reduced by 50% and reuse filtered wash in the process at its various stages is ensured. When using this new technology, it is possible to use a milder processing mode, which leads to a decrease in heat and energy costs by 25-30%. The degree of hydrolysis of the concentrated saccharified wort on the proposed technology is 95-97%.
Intensification of baker’s yeast cultivation.
An increase in the specific growth rate of yeast and biomass accumulation with the application of the cavitation reactor in the technological process is explained by the fact that the difference in osmotic pressure increases outside and inside the cell and, as a result, the nutrient absorption by the cell improves. Improving the processes of mass exchange and mass transfer in the yeast suspension increases the outflow of metabolites from the cell, and therefore, promotes the proliferation of yeast. The nanoprocesses passing through the cavitator destroy yeast conglomerates with their alignment into separate chains and even with the appearance of single cells. This helps to increase the total surface of yeast cells in a unit volume, which improves the absorption of oxygen and nutrients. Improving the technological process of growing baker’s yeast using the method of cavitation processing allows to increase the specific growth rate and productivity of biomass accumulation by 25-35%. In this regard, the duration of the process is reduced by the same amount.
Production of juices, puree of homogeneous consistency with pulp.
In the production of natural juices, one of the main tasks is to stabilize the pulp in suspension. Taking this into account, the main operation in the production of juices with pulp is fine dispersion to a particle size of not more than 50 microns. By reducing the particle size of the pulp to 10-50 microns, the stability of fine dispersion increases, the pulp mass fraction decreases, due to the transfer of insoluble protopectin to water-soluble pectin, the juice viscosity increases from 6.8 to 12.2 cP, and the energy consumption is significantly reduced. The remaining indicators –the mass fraction of dry soluble substances and titratable acids remain practically unchanged. Thus, the use of cavitation processing as a homogenizer provides a homogeneous, stable product, which practically does not break down during storage; pulp particles have a finely dispersed structure, causing high taste quality.
The clarification of wine with finely dispersed suspension of bentonite.
Due to the interaction forces between the charges, particles of bentonite adsorb impurities and precipitate particles of various wine colloids with opposite electrical charges. As a result of adsorption and precipitation, the particles form large aggregates, which are deposited in the mass of wine, while clarification occurs, and the content of various extractive, unstable substances decreases. Unlike lightening protein substances, that act in association with tannin, mineral substances (bentonite) form colloidal or suspended particles (kaolin), which, due to the presence of negative electric charges, precipitate oppositely charged particles. Cavitation technology provides dispersion of bentonite to a particle size of 0.1-2.0 microns, reducing its consumption when processing wine materials up to 10 times; it increases the productivity of clarification up to 5-8 times with improved quality of the final product.
Recycling wine-making wastes (skin and grape seed).
Recycling makes it possible to get valuable products needed for a number of sectors of the national economy: ethyl alcohol, tartaric acid, grape oil, polyphenolic concentrates, low alcohol and soft drinks and other food, cosmetic and pharmaceutical products.
The use of magnetic-impulse cavitation reactor ROTON in the brewing industry.
Processing of wort mash in the reactor ROTON increases the efficiency of beer production due to greater isolation of extractive substances of malt, saving raw materials and also improves the quality of beer wort, has a positive effect on the fermentation process and the quality of the finished beverage.
Processing of wort mash in the reactor ROTON for 5 minutes is sufficient for saccharification of the mash and accumulation of the required amount of dry substances, leads to more complete protein breakdown, reduces the extraction of polyphenols. The duration of fermentation is reduced to 4 days.
Alcohol extraction of natural oak extract for the production of cognac products.
Cavitation processing of specially prepared oak chips for cognac production allows accelerating the degree and depth of extraction of oak wood components into cognac alcohol ten times. All this ultimately leads to products with improved organoleptic properties in a shorter period of time.