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

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

Flinders Institute for Nanoscale Science and Technology

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16 Citations (Scopus)

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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.

Original language	English
Article number	e0216816
Number of pages	12
Journal	PLoS One
Volume	14
Issue number	5
DOIs	https://doi.org/10.1371/journal.pone.0216816
Publication status	Published - 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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Vortex fluidic mediated food processing

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