The Venturi Reuleaux Triangle: Advancing Sustainable Process Intensification Through Controlled Hydrodynamic Cavitation in Food, Water, and Industrial Applications

Hydrodynamic cavitation is one of the most promising technologies for sustainable process intensification in the food, nutraceutical, and environmental sectors, due to its ability to generate highly localized and intense implosions. Venturi-type devices, known for their simplicity and efficiency, are widely used for non-thermal extraction, microbial inactivation, and cellular disruption. However, the effectiveness of cavitation critically depends on internal geometry—particularly the perimeter-to-area ratio ( P/A ), which influences both pressure gradient distribution and the density of nucleation sites. In this context, an innovative configuration based on the Reuleaux triangle is proposed, allowing for a significant increase in the P/A ratio compared to conventional circular-section devices. This theoretical study extends the Navier–Stokes and Rayleigh–Plesset models to describe bubble dynamics and assess the influence of geometric and rotational variants (VRAt) on the localization and intensity of cavitation collapse. The results suggest that optimized internal geometries can reduce treatment times, increase selectivity, and improve the overall energy efficiency of cavitation processes, offering strong potential for advanced and sustainable industrial applications. This work is entirely theoretical and is intended to support the future design and experimental validation of next-generation cavitating devices.