The Consortium is proud of announcing that the final FCHR prototype has been implemented; the system is now located in the dairy processing hall in the School of Food and Nutritional Science at University College of Cork (UCC) in Ireland, where tests on milk and juices are ongoing.
Bacteria inactivation and homogenization effects are object of study and the results of the laboratory tests on the prototype confirm hydrocavitation to be an outstandingly promising and competitive technology for the companies operating in the Food and Beverage sector.
In the FCHR project we propose the implementation of an integrated pasteurizer and homogenizer for fluid foods based on an alternative approach induced only by mechanical means: controlled hydrodynamic cavitation, which consists of the generation of energy in the form of shock waves, due to the turbulence produced in a fluid by pressure fluctuations.
BENEFITS OF THE FCHR TECHNOLOGY
As a mechanical treatment, the innovative process we plan to introduce with the FCHR will bring the following advantages to the dairy and the general Food & Drink EU companies:
The FCHR technology will potentially be applicable to all fluid foods in which pasteurization and/or homogenization is needed: