Hydrodynamic Cavitation in Beer and Other Beverage Processing

Controlled hydrodynamic cavitation techniques and methods are finally achieving industrial uptake, even as single-unit operation systems, with beer manufacturing as a distinct success story. Although they are relatively simple in concept and practical implementation, and generally lead to remarkable benefits, a certain resistance on the industry side, along with still insufficient fundamental and experimental research, is slowing their spread, particularly in the food sector. This chapter offers an up-to-date review of the state of the art, as related to fundamentals, trends, and future directions, in the applications of hydrodynamic cavitation to beer brewing and the processing of juices and other plant-based beverages.