This Master’s thesis is dedicated to cavitation erosion of a material surface. First part of thesis describes basic principle of cavitation and its erosion consequences of solid objects. There are mentioned basic cavitation models used in CFD software. Second part incorporate concept design and numerical calculation of critical shape in reference to highest intensity of cavitation erosion at flow area. Last part of thesis is experimental and it is focused on cavitation erosion at flow area due to critical shapes from numerical calculation.

Fresh produce may be contaminated by bacterial pathogens including Listeria monocytogenes during harvesting, packaging, or transporting. Consumers may be at risk of foodborne illness if produce become contaminated. In this project, a cavitation process (formation of bubbles in water) was studied to determine the efficacy of microbubbles at inactivating the pathogen L. monocytogenes on stainless steel and the surface of fresh cucumber and avocado. Stainless steel coupons (1"×2''), cucumber, and avocado surfaces were inoculated with L. monocytogenes (LCDC strain). After 1, 24 or 48 h, loosely attached cells were washed off, and inoculated areas were targeted by microbubbles (~0.5 mm dia.) through an air stone (1.0 L air/min) for 1, 2, 5, or 10 min. After treatment, samples were transferred to sterile containers and serial diluted in peptone water and plated on Oxford agar. Plates were incubated for 48 h at 35℃. For stainless steel, the mean log reduction of L. monocytogenes (48 h drying) peaked at 2.95 after 10 min of microbubbles when compared to a no bubble treatment. After 48 h pathogen drying, cucumbers treated for 10 min resulted in a 1.78 mean log reduction of L. monocytogenes. For avocados, the mean log reduction of L. monocytogenes (24 hr drying) peaked at 1.65 after 10 min of microbubbles. This cavitation treatment (10 mins) reduced over 95% of L. monocytogenes on the surface of stainless steel, cucumber, and avocado. Microbubble applications may be an effective, economical, and environmental-friendly way to remove L. monocytogenes and possibly other bacterial pathogens from food impact surfaces and the surface of whole, intact fresh produce. / Master of Science in Life Sciences / Fresh produce may be contaminated by bacterial pathogens like Listeria monocytogenes during the process of harvesting, packaging, or transport. Consuming contaminated fresh produce without enough and proper decontaminated measures, consumers are in risk of being infected with foodborne illness. A cavitation process (formation of bubbles in water) was conducted to determine the efficacy of microbubbles at inactivating the pathogen Listeria monocytogenes on the impact surface of fresh produce (stainless steel), fresh cucumber, and fresh avocado. Stainless steel coupons (1"×2''), fresh cucumbers, and fresh avocados were inoculated respectively with Listeria monocytogenes (LCDC strain). After removing loosely attached pathogen cells on the surface of inoculated steel coupons, cucumbers, and avocados, their inoculated areas were targeted by microbubbles (~0.5 mm dia.) for 1, 2, or 10 minutes, with a constant air flow rate of 1.0 L/min through an air stone. The L. monocytogenes on stainless steel and cucumber, and avocado surfaces was reduced by 95% to 99%. This study suggests that microbubbles may remove, and possibly inactivate, L. monocytogenes effectively from the surface of fresh produce and their impact surfaces. Microbubbles thus could be an effective, economical, and environmental-friendly tool for minimizing produce contamination.

Chute aerators are widely used in spillways to avoid cavitation damage. When the water flow passes the aerator, two jets form – upper and lower jet. The purpose of this thesis has been to study the effects from the aerator by conducting experiments in a model with a flow depth large enough to ensure that the upper and lower jet remain separated. This means that the effects from the self-aeration at the upper surface has no effect on the process in the lower jet, thus making it possible to quantify the effects from the aerator. This thesis has also provided information of the bubble formation in the lower jet to aid in the ongoing research at Sichuan University. The following questions were set up for this thesis: • What is cavitation and how is it harmful? • What is the working principle of an aerator? • How is air concentration and bubble frequency distributed in the flow? • How well do the experimental results coincide with theoretical calculations? • How are air bubbles formed and transported within the flow? The effects from the aerator have been quantified by measuring the air concentration and bubble frequency throughout the cavity zone. The model was modified and the velocity was varied between the experiments to study how different parameters effected the aeration. The results indicate that much air is being entrapped in the lower surface, but only a small amount of the entrapped air is being entrained into the flow and that the bubble frequency increases with both distance from the aerator and with an increased flow velocity. No difference in behaviour was noticed between the different modifications of the model. The bubble formation was studied by recording the flow with a high-speed camera. These recordings were used to obtain data about important parameters for the ongoing research at Sichuan University.