Download A Non-thermal Pasteurization Method Using Plasma

A Non-thermal Pasteurization Method Using Plasma
Researchers at the University
of Minnesota have developed a
non-thermal pasteurization
system that effectively kills
pathogens like bacteria and
viruses, without producing
impurities that can damage
food nutrients, flavors, or
colors.
There are many methods for
killing pathogens, such as ultrafiltration, ozonation, pulsed
ultraviolet light, irradiation, high
hydrostatic pressure (HHP) and
pulsed electric field (PEF)
discharge. These methods
have limitations in that they are
either extremely expensive, or
affect the product’s flavor and
colors.
The University of Minnesota
solution is a plasma-based,
non-thermal pasteurization
system that involves injecting
gas into a liquid food mixture
which creates a plasma. The
non-thermal plasma species
are highly reactive and
extremely effective in killing live
pathogens, such as bacteria,
viruses and fungi.
The anticipated applications of
this technology are in the food
industry, particularly milk,
juices, and canned food
products.
Features and Benefits of the
Non-thermal Pasteurization
System


Non-thermal, does not
break down or impact
flavors
Potentially lower cost
than pulsed electric field
pasteurization due to
reduced maintenance
requirements
Technology Status
Simulations and initial laboratory
prototypes complete.
IP Status
US Patents Issued.
6,562,386
6,911,225
Primary Inventor
Dr. Roger Ruan
Bioproducts and Biosystems
Engineering
Questions? Contact:
Eric Hockert
Technology Marketing Manager
E-mail [email protected]
Phone # 612.624.9568
UM Case Z01168
20-Jan-12