Hydrodynamic cavitation: Process opportunities for ice-cream formulations

A Non-catalytic Deep Desulphurization Process using Hydrodynamic Cavitation

A novel approach is developed for desulphurization of fuels or organics without use of catalyst. In this process, organic and aqueous phases are mixed in a predefined manner under ambient conditions and passed through a cavitating device. Vapor cavities formed in the cavitating device are then collapsed which generate (in-situ) oxidizing species which react with the sulphur moiety resulting in ...

Ice cream.

Luminescence from hydrodynamic cavitation

References pa.2010.0134.full.html#ref-list-1 http://rspa.royalsocietypublishing.org/content/early/2010/06/24/rs This article cites 15 articles P<P Published online 30 June 2010 in advance of the print journal. Subject collections (127 articles) fluid mechanics • Articles on similar topics can be found in the following collections Email alerting service here the box at the top right-hand corner...

Bacterial Standards for Ice-Cream

Within the last two or three years, the manufacture and consumption of ice-cream in the city of Calcutta have enormously increased. Numerous small and large cafes and restaurants have sprung up, and most of them are preparing and supplying ice-cream to their customers, civil and military. The production of ice-cream by large scale manufacturing companies has gone up tenfold and more, and the ic...

Control of a Nonlinear Ice Cream Crystallization Process

In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of...