cavitation." Microscopic hydrodynamics
cavitation bubbles are produced, and as they collapse, shockwaves are given off into the liquid. The
cavitation is produced in a controlled manner so that it does not
damage the equipment. The SPR technology harnesses
cavitation to transesterify vegetable or animal fats in seconds. When the
cavitation bubbles collapse and produce shockwaves, powerful forces are generated that cut up the process material into microscopic sizes. This increases the surface...
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