Abstract: A method for producing fatty acid alkyl esters from biolipids through transesterification and/or esterification reactions uses a flow-through cavitation device for generating cavitation bubbles in a fluidic reaction medium. The fluidic medium is passed through sequential compartments in the cavitation device having varying diameters and inner surface features to create localized reductions in fluid pressure thus vaporizing volatile alcohols and creating an increased surface area and optimized conditions for the reaction to occur at the gas-liquid interface around the bubbles.

Abstract: The present invention is directed to a process to remove impurities from triacylglycerol oil including mixing the oil and a fluidic agent, pumping the mixture through a flow-through hydrodynamic cavitation apparatus at a pre-determined inlet pump pressure, creating hydrodynamic cavitation in the mixture, maintaining the hydrodynamic cavitation for a pre-determined period of time, moving the impurities from the oil to the fluidic agent, and then separating the fluidic agent from the oil. The impurities can include phytosterols, sterol glucosides, acylated sterol glucosides, in which case the fluidic agent is water, an alkali hydroxide, an inorganic base, an organic base, phosphoric acid, citric acid, acetic acid or a mixture thereof. The impurities may also include phosphatides, in which case and the fluidic agent comprises water and an enzyme such as phospholipase, a lipid acyltransferase or a mixture thereof.

Abstract: The flow-through cavitation device is provided for mixing and manipulating fluids that comprises feeding a fluidic mixture in a multi-stage flow-through hydrodynamic cavitation system, subjecting said fluid to a controlled multi-stage cavitation and continuing the treatment for a period of time sufficient for obtaining desirable changes in the physical and/or chemical properties and generating upgraded products.

Abstract: A method and device are provided for mixing and manipulating fluids in a multi-stage flow-through hydrodynamic cavitation system. The system comprises a cylindrical device having a flowpath with a multi-jet nozzle, spiral guides, a vortex generator and an atomizing cone disposed sequentially therein to induce cavitational features in a fluidic mixture. The sequential elements are designed to induce and dissipate the cavitational features in a multi-stage treatment process.

Abstract: A method and device are provided for mixing and manipulating fluids that comprises feeding fluid in a multi-stage flow-through hydrodynamic cavitation system, subjecting said fluid to a controlled multi-stage cavitation and continuing the treatment for a period of time sufficient for obtaining desirable changes in physical and/or chemical properties and generating upgraded products.

Abstract: A device and method are provided for manipulating petroleum, non-conventional oil and other viscous complex fluids made of hydrocarbons that comprise enforcement of fluid in a multi-stage flow-through hydrodynamic cavitational reactor, subjecting said fluids to a controlled cavitation and continuing the application of such cavitation for a period of time sufficient for obtaining desired changes in physical properties and/or chemical composition and generating the upgraded products. The method includes alteration of chemical bonds, induction of interactions of components, changes in composition, heterogeneity and rheological characteristics in order to facilitate handling, improve yields of distillate fuels and optimize other properties.

Abstract: A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.