2002 Annual Report
Research
Evaluation of Milli-Second Pasteurization Technology
Roger Ruan, Professor
Paul Chen, Senior Research Associate
Ye-bo Li, Visiting Associate Professor
Shaobo Deng, Research Fellow
Funding Source
MSP Technology, Inc.
Objective
The objective of this project is to conduct a systematic evaluation of
the Milli-Second Pasteurization (MSP) technology. Project objectives also
include providing a sound basis for process improvements, collecting appropriate
data for petitioning the FDA for approval of the technology, and setting
up an MSP system for demonstrating the technology to interested commercial
users.
Project Description
The patented MSP technology, a low temperature–very short time (LTST)
process, was developed by a group of Russian biophysical scientists. The
patent claims that the MSP process kills microbes by up to 6 log cycles
in only 1 to 2 milliseconds at moderate temperatures (<50°C) but
has little impact on the sensory and nutritional values of the materials
being processed, which may extend the shelf life of milk or juice to 45
days without refrigeration. The sponsor is interested in evaluating the
patent’s claims before moving on to commercialization of the technology.
The effect of MSP on microorganisms and quality (sensory, physical, chemical,
and biological) attributes of the products will be determined. The effect
of important processing variables such as product temperature, steam temperature,
product flow rate, and chamber pressure will be investigated.
Results
We made significant improvement on key features of the MSP technology and completed all the manufacture design drawings for the equipment.