Meat pasteurisation extensively evaluated considerable potential in product quality, MEFPROC building on previous knowledge re-heating uniformity, in pack heating and smart process tailored energy delivery.
Apple juice pasteurisationwell suited to MEF, MEFPROC developing new knowledge comparing microbial inactivation, quality, energy consumption vs. conventional methods for freshly squeezed juices.
Ready meal pasteurisationmany publications, factors such as particle shape and conductivity differences (liquid vs. particles) inducing heating rate differences between phases. MEFPROC enhancing ionic uniformity using a novel US pre-treatment approach.
Basil blanching: MEF and US reduce time, retain better tissue quality, MEFPROC using for Basil in a novel sequential combination
Protein coagulationfrom wastewater and processing soluble and insoluble dietary fibre.
Pigment, Antioxidant Extraction from plants and Impregnation of cryoprotectants into Ruccola – MEF and US both enhance mass transfer MEFPROC pairing them in a novel way.
Mathematical modelling, a tool in food industry innovation, available models existing for MEF and US alone, MEFPROC developing novel combined MEF/US models, emphasizing their mutual roles in mass/heat transfer and electric/acoustic field interaction.