Ohio State Installs and Commissions New Pilot-Scale Ultra Shear Technology Processing Equipment for Preparation of Better, Safer Liquid Foods and Beverages


COLUMBUS, OH /ACCESSWIRE/March 3, 2022/ Food processing companies looking for new, innovative ways to preserve own-brand liquid foods without artificial preservatives will soon have a new option to do so thanks to new technology being developed at the College of Food, Agricultural and Environmental Sciences in Ohio State University (CFAES) in partnership with scientists and engineers from Pressure BioSciences, Inc. (OTCQB: PBIO), a Massachusetts-based company that manufactures high-pressure equipment and laboratory instruments for the life sciences.

Researchers from the departments of Food Science and Technology at CFAES and Food, Agricultural and Biological Engineering (FABE) have installed and commissioned a new innovative manufacturing technology that preserves food and beverages using healthy and recognizable ingredients ; no artificial preservatives; and reduced heat. And they will soon launch an outreach program for food and beverage companies to join the Food Industry Consortium to start using the new technology.

Called BaroShear MAX ultra shear technology (UST), this new method of high pressure shear technology will enable healthier beverage manufacturing companies by reducing thermal exposure through the combined application of high pressure, shear and controlled time and temperature.

The result?

“Healthier beverage options that health-conscious consumers want that aren’t preserved with chemical additives and preservatives with names they can’t pronounce,” VM “Bala” said. Balasubramaniam, professor of food engineering at CFAES who leads the project. His laboratory, made up of a multidisciplinary team of microbiologists, chemists and nutritionists, studies innovative food manufacturing technologies and then works with industry to implement them.

And it’s not just drinks that could soon be stored in a much healthier way. UST can also be used by food manufacturers in the healthier processing of sauces, condiments and other liquid foods, including nutritional drinks, ice cream mixes, juices and food emulsions, a declared Balasubramaniam.

“UST is a new processing tool that enables liquid food and beverage producers to meet the changing dietary desires of health-conscious consumers,” he said. “These consumers are interested in minimally processed liquid foods and beverages that not only quench their thirst, but also satisfy their aspirations for a healthy lifestyle.”

UST also satisfies the interest of liquid food manufacturers in the development of a high pressure continuous processing method. That’s significant, given that the high-pressure batch processing industry is now estimated at $15 billion a year, Balasubramaniam said.

“We expect UST to have a similar impact on liquid beverages,” he said.

Known internationally for his research into high pressure and other types of non-thermal processing, or the safe processing of food using much less heat, Balasubramaniam holds joint positions in the CFAES Food Science and Technology and FABE departments.

Other members of the CFAES research team include Ahmed Yousef, professor of food microbiology; Rafael Jimenez-Flores, JT “Stubby” Parker Endowed Chair in Dairy Products; and Christopher Simons, associate professor of sensory science.

The team’s UST research is funded by a four-year, $891,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

Edmund Ting, a recognized leader in high pressure science, co-investigator of the USDA project and senior vice president of the company, led the development of the laboratory and pilot plant equipment that CFAES researchers use in the research project. PBI installed the pilot-scale equipment at the Ohio State Advanced Food Processing Technology Pilot Plant.

“The ability to modify products through UST-directed physical stress will create many new opportunities in the commercialization of liquid foods and beverages, as well as in such huge markets as nutraceuticals, cosmetics and pharmaceuticals,” Ting said. “UST not only can produce the highest quality nanoemulsions, but this innovative process can also help destroy bacteria and other pathogens, and reduce or eliminate the need for chemical additives, thereby increasing food safety and quality. .”

Pasteurization and sterilization goals can be achieved by choosing appropriate initial process conditions, Balasubramaniam said.

“Mechanically, food is subjected to high shear, reducing the size of droplets so small that they remain in suspension, eliminating or reducing the need for stabilizing additives,” he said. “High pressure also promotes beneficial changes in viscosity for some starch or protein products.”

Balasubramaniam and his colleagues now plan to work with a consortium of interested food processors on industry-relevant issues before expanding UST into industrial practice.

Food processors can learn more about UST through a pilot-scale system at Ohio State’s Center for Clean Food Process Technology Development. Consortium members will also have the priority right to non-exclusively license any new applications for commercial use in their own products, worldwide.

“Access to UST through the consortium should be especially beneficial for food processors and entrepreneurs who otherwise have limited technical resources to evaluate these new food manufacturing processes,” Ting said.

“Additionally, it will also facilitate the training of the next generation of manpower with knowledge of various advanced food manufacturing technology concepts,” Balasubramaniam said.

To learn more about the consortium, interested food processors can contact Balasubramaniam at 614-292-1732 or [email protected]. Additionally, they can contact Ting at 253-347-0026 or [email protected].

Writer: Tracy Turner (614-688-1067). [email protected]

THE SOURCE: the Ohio State University

See the source version on accesswire.com:
https://www.accesswire.com/691365/Ohio-State-Installs-Commissions-New-Pilot-Scale-Ultra-Shear-Technology-Processing-Equipment-for-Preparation-of-Higher-Quality-and-Safer- Food-liquids-and-drinks


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