The enormous forces brought into play during the cavitation phenomenon allow extremely effective mixing and far better than that obtained with conventional technologies since the reduction in microscopic parts of what is present inside the fluid subjected to cavitation increases the area of surface contact.
Furthermore, the forces released by the cavitation process are far superior to those present in normal mixing and, therefore, the results obtained are on scales which are vastly higher than those normally measurable by the application of traditional technologies.
Controlled cavitation can be applied to all processes of extraction of natural substances and treatment / conservation of emulsions or liquids, without damaging the original active ingredients of the original substance unlike what happens with other conventional methods of extraction, pasteurization and fermentation.
With our device we are able to provide an obvious economic advantage on all possible chemical processes and therefore on:
- Gas / liquid mixing
- Liquid / liquid mixing
- Liquid / Solid mixing
- Hydration of Gel and Gums
- Emulsification
- Homogenization
- Pasteurization
- Process intensification
This is possible because the alternation between low pressure and high pressure is responsible for an intense mechanical and thermal activity that comes to be exercised on each element present in the solution.
In the presence of organic matter, cavitation leads to the consequent partial physical deconstruction, a lysis of the cell walls and the consequent release of the intracellular content. This action leads to a greater availability of cellular juices, to an acceleration of hydrolysis processes and, consequently, to an acceleration of the anaerobic digestion process as a whole. In this case, the bacterial degradation rate can accelerate up to more than 10 times compared to the conventional treatment.
Therefore, the destruction / breakdown of cellular structures leads to a marked improvement in the biodegradability of organic matrices.
