Projects per year
Abstract
The invention provides a method of treating a food, beverage or cosmetic to inhibit microbial or cellular growth, comprising subjecting the substance to low frequency ultrasound under elevated gas pressure at between 10 and 100 bar, more typically 20 and 500 bar. Also provided is an apparatus for treating a substance which is a food, beverage or cosmetic to inhibit microbial or cellular growth in the food, beverage or cosmetic comprising : (i) a substance inlet (ii) a pressurisation zone, the pressurisation zone comprising a pressurising gas inlet and low frequency ultrasonic generator; and (iii) a depressurisation zone.
| Original language | English |
|---|---|
| Patent number | WO 2015/052506 A1 |
| IPC | A23L 3/30 A23L 1/025 A23 L1/015 |
| Priority date | 9/10/13 |
| Publication status | Published - 16 Apr 2015 |
Keywords
- CARBON DIOXIDE
- SONICATION
- Ultrasound
Fingerprint
Dive into the research topics of 'Inhibition of microbial and cellular growth in substances'. Together they form a unique fingerprint.Projects
- 2 Finished
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A Novel Elevated Pressure Sonication Process for Dairy, Food and Drink Pasteurisation
Leeke, G. (Principal Investigator) & Overton, T. (Co-Investigator)
1/02/13 → 30/04/15
Project: Other Government Departments
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Novel Sterilisation Process to Enable Dairy by-product recovery and Utilisation as a High Value Nutritional Food by-product
Leeke, G. (Principal Investigator) & Overton, T. (Co-Investigator)
1/12/11 → 29/02/12
Project: Other Government Departments