Ultra Shear Technology

Ultra Shear Technology of Low-acid Liquid Foods

 

The Ohio State University (OSU) is leading the development and evaluation of a high pressure based continuous flow process technology for liquid foods

 Multidisciplinary team of researchers representing The Ohio State University (OSU), food processors, and equipment manufacturer Pressure Bio Sciences (PBI) will collaborating with an aim of developing and commercializing a continuous high pressure flow process technology called as “Ultra Shear Technology (UST). The team, with funding from USDA / NIFA Food Manufacturing Technologies Program over 4 years, plans to develop underpinning science, design and develop laboratory and pilot scale equipment prototype, evaluate industrial relevance, and contribute to the development of relevant regulatory science.