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A Rotary-Pulsation Apparatus (RPA), also known in the literature as a Rotational Hydrodynamic Cavitation Reactor (RHCR), is a device which typically consists of a rotating mechanism that generates pulsations or vibrations within a fluid. This can be achieved through various means such as mechanical agitation, pneumatic pulses, or hydraulic forces. It is widely used in food, chemical, pharmaceutical, and microbiological industries to improve the mixing of different fluids, dispersion, pasteurization, and sterilization. In the present paper, a CFD study was conducted to develop and optimize the geometry of the RPA's rotor and stator to induce cavitation in the fluid flow. The effect of cavitation has the potential to improve dispersion and emulsion properties and to significantly reduce operation pressure, in comparison to conventional mixing systems. [ABSTRACT FROM AUTHOR]

A Rotary-Pulsation Apparatus (RPA), also known in the literature as a Rotational Hydrodynamic Cavitation Reactor (RHCR), is a device which typically consists of a rotating mechanism that generates pulsations or vibrations within a fluid. This can be achieved through various means such as mechanical agitation, pneumatic pulses, or hydraulic forces. It is widely used in food, chemical, pharmaceutical, and microbiological industries to improve the mixing of different fluids, dispersion, pasteurization, and sterilization. In the present paper, a CFD study was conducted to develop and optimize the geometry of the RPA’s rotor and stator to induce cavitation in the fluid flow. The effect of cavitation has the potential to improve dispersion and emulsion properties and to significantly reduce operation pressure, in comparison to conventional mixing systems.

The influence of the complex of hydrodynamic, hydroacoustic and vibrational effects realized in rotary-pulsation disk-cylindrical apparatus on the rheological, structural and texture characteristics of disperse systems with structures of complex coagulation and condensation-coagulation type is investigated in the work. The researched systems have a strong, highly developed structure with abnormal rheological behavior, which consists in the coexistence of different flow regimes in the studied range of shear rates. It was discovered that a system with a coagulation structure is capable of full thixotropic recovery after removal of the load and a system with a mixed structure only partially. The last is sensitive to shear deformations, the influence of which sharply increases in the process of structuring and leads to loss of fluidity of the system, complicating the technology for producing such systems. It was determind that during hydrodynamic processing dispersion increases on the one hand and textural changes, in particular, the redistribution of the porous space occur on the other, which leads to a change in functional properties including adsorption capacity. The time and spatial factors of influence on the system depend on the design features of the apparatuses and must be agreed with the physical and chemical properties of the system components. Flow apparatuses with two rotor-stator pairs in a vertical version and with three pairs in a horizontal version, which can be used both in one circulation circuit and operate in autonomous modes were proposed to obtain structured disperse systems. The installation was developed and created for obtaining structurally homogeneous functional products such as enterosorption pastes and application gels as the result of the research. Technologicality of the proposed installation is the possibility to carry out a complete cycle of operations for obtaining the finished product. [ABSTRACT FROM AUTHOR]

To intensify the brewing industry it has been proposed to use new highly effective equipment that increases productivity by saving raw materials, lowing energy costs and reducing the duration of manufacture of the final product. For this purpose the following stages in brewing are distinguished – mashing, fermentation and afterfermen-tation. Mashing is an extraction process, a rotary-pulsation apparatus being proposed for application in this process. When operating this unit the following processes occur: intensive turbulent flows, hydrodynamic micro flows, oscil-lation of material particles in the places of friction, cavitation. Beer is a product of the yeast biochemical activity. The method of yeast activation in a rotor-pulsation apparatus that uses processes of cavitation, aeration and temperature rise has been studied. The use of whey and wort syrup has been proposed as a protective function for the yeast cell walls from the rigid mechanical action. The aim of this research is to study the intensification methods of mashing, fermentation and afterfermentation when using a rotor-pulsation apparatus. The experiments have proved the effectiveness of using the apparatus during mashing, the period of wort syrup formation being 10 – 15 minutes. It has been proved that yeast treatment in the rotor-pulsation apparatus together with yeast food has a positive effect on the physiological and biochemical properties of the culture. This yeast activation method enables to reduce the fermentation period of wort syrup by 1.5 days. The optimal technical characteristics of the apparatus have been determined. Physical and chemical, and organoleptic indices of the finished beer brewed from control samples have been estimated as good. This study shows the benefits of using a rotor-pulsation apparatus for the brewing industry and its application in other industries.