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Ultrasonically controlled cavitation for sustainable production of viscous foods Photo: Örjan Johansson
Ultrasonically controlled cavitation for sustainable production of viscous foods Photo: Örjan Johansson View original picture , opens in new tab/window

Ultrasonically controlled cavitation for sustainable production of viscous foods

Published: 26 February 2021

In a collaborative project between Luleå University of Technology and Innovativa Drycker Balsgård AB, a new type of process based on hydrodynamic and acoustic cavitation is being developed. The goal of the project is the development of efficient equipment for the production of viscous foods and is funded by the European Innovation Partnership.

The project's focus is on ultrasonic treatment of vegetable raw materials and fruits and is included as units in a process chain for juice production. The intended applications relate to hygienization, pasteurization and homogenization of juice and fiber fraction. The now developed functional model is designed based on optimized multiphysic simulations of reactor structure and flow processes. The project is in a phase of functional tests of the developed principle solution based on production technology as well as control and monitoring of flow and ultrasonic signals.

The application of ultrasonic technology aims to minimize the need for additives and to maintain taste and nutrients in a recipe-driven process that handles everything from sorting raw materials to pure juice in a compostable package.

Örjan Johansson

Örjan Johansson, Professor and Head of Subject

Phone: +46 (0)920 491386
Organisation: Engineering Acoustics, Operation, Maintenance and Acoustics, Department of Civil, Environmental and Natural Resources Engineering