FCHR

Fluid Foods Pasteurizer and Homogenizer based on Centrifugal Hydrocavitation Reactor

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 Obiettivo del progetto (Objective)

'The FCHR project proposes the implementation of an integrated pasteuriser and homogenizer for fluid foods based on an alternative approach induced only by mechanical means: hydrodynamic cavitation, which consists in the generation of huge amounts of energy in the form of shock waves, due to the turbulence produced in a fluid by pressure fluctuations. Opposite to currently studied alternatives, such as pulsed electric field or ultrasound cavitation, FCHR is highly scalable, due to the absence of electric field or ultrasound emitters. Substituting thermal pasteurization with a process working at lower temperature, it will deliver a safe product that preserves the sensory characteristics and freshness, while reducing processing cost, thanks to improvement in energy efficiency in the manufacturing steps (pasteurization and homogenization). S&T objectives consist in: 1. optimization of the design of the reactor and the rotor for the specific food industry needs, through simulating the hydrodynamic behavior , 2. mechanical design of the reactor, structural optimization, noise reduction and material selection to avoid any wear 3. implement a specific control system for the control of cavitation and of the pasteurising/homogenizing process 4. test the microbiological, chemical, physical and nutritional quality of 2-3 food products selected 5. Definition of a pasteurizing/homogenizing process design applicable at industrial scale 6. Evaluation of results against commercial benchmark for energetic, economic and quality aspects. The FCHR technology is applicable potentially to all fluid food in which pasteurisation and homogenization is needed: all products in the dairy industry, emulsions of flavorings, fruit nectars, vegetables puree, egg yolks, sauces and tomato sauces, formulations for early childhood, etc. The potential application to these products, and to intermediates used for their production, represent a huge potential market for the technology.'

Introduzione (Teaser)

Faced with increasing competition from around the world in the food and drink industry, the EU is rising to challenge. This research proposes the implementation of an integrated pasteuriser and homogeniser for fluid foods (i.e. milk) by mechanical means.

Descrizione progetto (Article)

The research in this project can be applied to not only the dairy sector but also the canning industry, and condiment and sauce production. Dairy is the fourth most important export product of the EU food and drink sector. It is losing market share to emerging countries.

In this project, 'Fluid foods pasteurizer and homogenizer based on centrifugal hydrocavitation reactor' (http://www.fchrtechnology.com (FCHR)) , researchers are working to perform pasteurisation and homogenisation in a single mechanical, scalable process. They would like to substitute thermal pasteurisation with a process that works at a lower temperature. The look and taste of the milk currently on the market should be preserved in this goal. Other goals include reduce processing cost while increasing energy efficiency in the pasteurising and homogenising processes.

Researchers explain the process of hydrodynamic cavitation very simply. A fluid food, like milk, undergoes pressure changes inducing the formation of microbubbles by high-intensity sound waves (cavitation). When these bubbles implode, they release energy. The process is more energy efficient than the current industry process, yet difficult to scale up. Wixta Industries is promoting the patented centrifugal hydrocavitation reactor, which is the reactor being studied to implement strategic goals on this project.

Planning and organising, along with design and implementation in the lab of all aspects of testing have been the focus of project research to date.

In summary, researchers working on this project are working towards scalability, energy savings and efficiency along with increased quality and digestive ease of the product.