Process Control and Intensification with Hydrodynamic Cavitation: Architectures and Design Space of a Dynamic Circular Venturi

Hydrodynamic cavitation in process plants is often generated by static devices designed for nominal operating conditions. In real processes, however, the properties of the process fluid, including temperature, viscosity, and gas and solids content, may vary. Consequently, maintaining the cavitation regime within a target operating window over extended periods is challenging. The Dynamic Circular Venturi (DCVA) is introduced as a circular Venturi with an internal geometry that can be reconfigured during operation. The external body and connections are preserved, while the internal configuration, particularly the throat section, can be adjusted. A formalism based on equivalent geometric parameters is proposed to describe the set of admissible configurations. A dedicated design space is also defined to identify, for a given architecture, the subset that is practically accessible. Two implementations are presented: a single degree-of-freedom layout for throat-opening modulation and a multiparametric layout based on axial stations, enabling the generation of a family of internal profiles. An estimated operating indicator is introduced and formulated using variables typically measured in process plants, supporting configuration selection and the specification of operating settings. This conceptual framework can support the optimization of sustainable food-processing operations enabled by hydrodynamic cavitation, such as green extraction and food by-product valorization, with potential gains in resource efficiency and waste minimization.