About This Project

Our project unveils an innovative heat-free food processing method designed for optimal nutrient preservation. In initial experiments, we successfully achieved a remarkable significant reduction in the microbial load of wastewater from dairy processing plant while ensuring high energy efficiency. This eco-friendly approach have potential to make a revolutionary step in food processing, contributing to a global shift towards sustainable and nutrient-rich food production.

Ask the Scientists

What is the context of this research?

Traditional pasteurization has drawbacks like nutrient loss and altered taste. There has been a growing interest in alternative non-thermal processes to maintain microbial safety and bioactive compounds. The increasing need for research on new non-thermal processing methods is also driven by the emergence of bacterial mutations and the rise of heat, drug, and disinfectant-resistant species in the food processing industry. The study aims to revolutionize food processing by introducing energy-efficient, non-thermal techniques, considering the drawbacks of traditional methods and the growing interest in innovative, sustainable alternatives using new method to induce cavitation in the liquids.

What is the significance of this project?

This study tested the hypothesis that pulsating acoustic waves at the resonant frequencies of water-vessel vibration can induce cavitation in a liquid within a vessel system and generate useful effects for food processing, such as microbial load reduction. The invented system achieved a remarkable energy efficiency of 90.74%, significantly higher than ultrasonic 35.11% and hydrodynamic 22.05% cavitation. Microbial load test of the system shows microbial load reduction range from 40 to 90%.

What are the goals of the project?

The project aims to conduct experiments to evaluate the safety and the sensory and functional impacts of the new non-thermal processing method on various foods including milk, juice etc. Additionally, we plan to expand research to thoroughly test the developed technology and secure a patent for this innovative approach. Building on the success of two prototypes, additional time and budget are crucial for comprehensive testing and intellectual property protection. While the significant reduction in microbial load is promising, safety comparison with standard pasteurization processes will be a key focus in our future investigations. The extension of shelf life and the level of protection against microbes will be thoroughly assessed.