Cavimaster™ Systems
The APV庐 Cavimaster鈩� System is designed for whey protein microparticulation, enhancing mouthfeel, extending runtime and boosting functional performance in dairy and nutritional products. With energy-efficient indirect heat transfer and scale-free cavitational heating, it delivers precise, gentle treatment for heat-sensitive ingredients.
Cavitational Heat Treatment Engineered for Sensitive Products and Functional Protein Performance
The APV Cavimaster鈩� System produces microparticulated whey proteins with fine, uniform particle sizes. These proteins mimic fat globules, creating a creamy, smooth mouthfeel in foods and beverages while supporting clean-label, reduced-fat and high-protein formulations. The system combines LeanCreme鈩� microparticulation with Cavitator鈩� hydrodynamic cavitation in one integrated solution.
It produces highly functional microparticulated whey proteins with exceptionally narrow particle sizes (~1鈥�1.5 碌m), delivering ultra-smooth, creamy textures with outstanding stability.
In today鈥檚 food and beverage industry, processors need to create high-quality, functional ingredients while reducing fouling, downtime and energy use. The Cavimaster System meets this challenge by pairing indirect heat transfer with scale-free cavitational heating, offering a smart, flexible solution purpose-built for whey protein microparticulation.
Challenges:
- Reducing fouling that leads to frequent cleaning and short run times
- Achieving precise thermal control without degrading sensitive proteins
- Ensuring consistent particle size and texture in functional ingredients
Why Choose the APV Cavimaster System?
Backed by 麻豆传媒在线鈥檚 decades of innovation in thermal and mixing technologies, the Cavimaster is purpose-built to handle the most delicate heating applications with precision and reliability. It delivers:
- Dual-zone heating: Plate heat exchanger for initial warming and Cavitator for final heating without damaging proteins.
- Scale-free cavitational heat transfer: Heat is generated by disc friction between the rotor and the liquid
- Controlled particle formation: Mechanical shear from bubble implosion manages protein microparticulation and particle size distribution
- Low-fouling operation: Heating occurs within the product itself, not via a heat transfer surface, extending run times
- Improved mouth feel: Creates microparticles similar in size to fat globules for creamy, reduced-fat formulations
- Flexible configuration: Available with twin-screw pumps and scraped surface heat exchangers to handle viscous products and fine-tune results
- Touchscreen control interface: Simplifies setup and ensures repeatable performance for consistent product outcomes.
Product Applications
The CaviMaster鈩� concept integrates mixing, microparticulation and heat treatment. Typical applications include:
- Nutritional beverages 鈥� improving texture and stability in high-protein drinks
- Dairy-based ingredients 鈥� producing functional whey proteins for yogurts, milk drinks, and dairy alternatives
- Reduced-fat and clean-label products 鈥� replacing fat and artificial stabilizers with naturally processed whey protein
- High-value functional ingredients 鈥� creating stable, uniform proteins that can be dried into powders for use in multiple applications
Theory of Operation
The Cavimaster process begins with indirect heating via a plate heat exchanger, bringing the product to a preheating zone (~50鈥�65掳C). It then passes through the Cavitator鈩�, where high-speed impellers generate controlled steam cavitation.
The spinning action creates internal liquid friction (disk friction), which produces heat, while the engineered holes induce hydrodynamic cavitation.
- Cavitation generates high shear
- Internal friction provides direct heating within the product
This gentle yet effective method enables:
- Precise denaturation and aggregation of proteins such as WPI and WPC
- Tight control of particle size for improved texture and product stability
- Minimized fouling and extended run times
- Regenerative and final cooling for immediate downstream processing or drying
The result is a uniform, stable product with enhanced functional properties and clean-label appeal.