Vortex fluidic mediated food processing

Shan He, Nikita Joseph, Xuan Luo, Colin L. Raston

    Research output: Contribution to journalArticlepeer-review

    10 Citations (Scopus)
    6 Downloads (Pure)


    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.

    Original languageEnglish
    Article numbere0216816
    Number of pages12
    JournalPLoS One
    Issue number5
    Publication statusPublished - 30 May 2019

    Bibliographical note

    Copyright: ©2019 He et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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