Utilizing Acoustic Waves for Dairy Food Processing

Methods

Summary

The primary objective of this project is to introduce a novel approach to induce cavitation through acoustic waves. Additionally, the project explores the application of electric fields to mitigate the microbial load in food.

Challenges

Anticipated challenges in this project include optimizing the integration of acoustic waves for effective cavitation and ensuring consistent microbial reduction through electric fields. Potential risk factors involve variations in experimental conditions affecting reproducibility. To address these challenges, rigorous testing and calibration protocols will be implemented. Regular monitoring and adjustments to experimental parameters will help mitigate risks, and collaborative efforts with experts in acoustics and microbiology will provide valuable insights to enhance the project's robustness.

Pre Analysis Plan

A pre-analysis plan for the project involves a systematic approach to studying the data and outcomes. The analysis will begin by formulating clear hypotheses to be tested, focusing on key variables related to the impact of shock wave treatment on microbial load reduction and the homogenization of milk. Statistical models, such as regression analysis, will be employed to assess the relationships between the independent and dependent variables. The plan acknowledges the potential for multiple outcomes and variance in the data, and strategies like robustness checks and sensitivity analyses will be implemented to ensure the reliability of the findings. The study will also consider the influence of covariates and potential confounding factors, with careful attention to controlling for these variables in the analysis. Overall, the pre-analysis plan aims to provide a structured and transparent framework for data analysis, fostering rigor and reliability in drawing conclusions from the project data.