Vortex fluidic mediated food processing.

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ID: 22731
2019
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Abstract
The high heat and mass transfer, and controlled mechanoenergy, in angled vortex fluidics has been applied in chemical and material sciences and allied fields, but its utility in food processing remains largely unexplored. Herein we report three models of food processing incorporating such vortex fluidics, including enzymatic hydrolysis, raw milk pasteurization and encapsulation. The processing times of enzymatic hydrolysis was reduced from about 2-3 hours to 20 minutes, with the processing time of raw milk pasteurization reduced from 30 to 10 minutes, and an encapsulated particle size reduced approximately 10-fold, from micro meters to hundreds of nanometers. These findings highlight exciting possibilities, in exploiting the value of vortex fluidic mediated processing in the food industry.
Reference Key
he2019vortexplos Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors He, Shan;Joseph, Nikita;Luo, Xuan;Raston, Colin L;
Journal PloS one
Year 2019
DOI
10.1371/journal.pone.0216816
URL
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