Hydrodynamic Cavitation in Beer and Other Beverage Processing

This chapter updates and expands previous review studies. The first section provides a concise overview of the fundamentals of HC and its main and emerging applications and a succinct introduction to the fields relevant to this review, namely beer, juices, and plant-based beverages. Due to the vastness of these subjects, extensive reliance on recent studies and reviews will be made. Under a previous review, the state ofthe art, and emerging trends, of HC applications in the same fields are presented, with particular focus on the CAVIBEER technology for the beer-brewing field, because only it has achieved industrial uptake. A concise discussion of the whole subject is provided under a firther previous review, including the motivated classification of HC techniques and related processes within the scope of green extraction methods. Future directions are proposed in the second section, including new suggested applications and recommendations for further research. The last section shows the main conclusions of this review.