Vortex fluidic mediated food processing

Shan He; Nikita Joseph; Xuan Luo; Colin L Raston

doi:10.1371/journal.pone.0216816

Vortex fluidic mediated food processing

PLoS One. 2019 May 30;14(5):e0216816. doi: 10.1371/journal.pone.0216816. eCollection 2019.

Authors

Shan He^{1

2}, Nikita Joseph², Xuan Luo², Colin L Raston²

Affiliations

¹ Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong, China.
² Flinders Institute for NanoScale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, Australia.

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Dairy Products*
Food Handling*
Pasteurization*

Grants and funding

The authors acknowledge support from the Australian Research Council (ARC Discovery Grant DP170100453) and Flinders Analytical Facility for MALDI measurements, and acknowledge the provision of in kind by Bd farm Paris Creek PTY LTD (9/7 Paris Creek Rd, Paris Creek SA 5201). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.