Called BaroShear MAX ultra shear technology (UST), this new method of high-pressure-based shear technology will allow  beverage companies to manufacture healthier beverages by reducing thermal exposure through the combined application of  elevated pressure, shear, and controlled times and temperatures. 

The result? 

And it’s not just drinks that might soon be preserved in a much healthier way. UST can also be used by food manufacturers  in the healthier processing of sauces, condiments, and other liquid foods, including nutritional drinks, ice cream mix, juices,  and food emulsions, Balasubramaniam said. 

“UST is a new processing tool that enables liquid food and beverage producers to meet the changing dietary desires of  health-conscious consumers,” he said. “These consumers are interested in minimally processed liquid foods and beverages  that not only quench thirst, but also satisfy their healthy lifestyle aspirations.” 

UST also satisfies liquid food manufacturer interest in developing a continuous high-pressure processing method. That’s  significant, considering that the batch high-pressure processing industry is now estimated to be a $15 billion a year market,  Balasubramaniam said.  

“We hope UST will have a similar impact on liquid beverages,” he said. 

Known internationally for his research on high-pressure and other types of nonthermal processing, or safely processing food  using significantly less heat, Balasubramaniam holds joint appointments in the CFAES departments of Food Science and  Technology and FABE.

Other members of the CFAES research team include Ahmed Yousef, professor of food microbiology; Rafael Jimenez-Flores,  the J.T. “Stubby” Parker Endowed Chair in Dairy Foods; and Christopher Simons, associate professor of sensory science. 

The team’s UST research is funded through a four-year, $891,000 grant from the U.S. Department of Agriculture’s National  Institute of Food and Agriculture. 

Edmund Ting, a recognized leader in high-pressure science, a USDA project co-investigator, and a senior vice president at  the company, led the development of the laboratory scale and pilot plant equipment that CFAES researchers use in the  research project. PBI installed the pilot-scale equipment at Ohio State’s Advanced Food Processing Technology Pilot Plant. 

safety and quality.” 

Both pasteurization and sterilization processing objectives can be realized by suitable choice initial process conditions,  Balasubramaniam said. 

“Mechanically, the food is subjected to high shear, reducing the size of the droplets so small that they stay in suspension,  eliminating or reducing the need for additive stabilizers,” he said. “High pressure also promotes beneficial changes in  viscosity for certain starch or protein products.” 

Balasubramaniam and his colleagues now plan to work with a consortium of interested food processors on industrially  relevant questions before scaling up the UST into industrial practice. 

“Access to UST through the consortium is expected to be particularly beneficial for food processors and entrepreneurs who  otherwise have limited technical resources to evaluate such novel food manufacturing processes,” Ting said. 

“Further, this will also facilitate the training of the next generation of workforce with knowledge on various advanced food  manufacturing technology concepts,” Balasubramaniam said. 

To learn more about the consortium, interested food processors can contact Balasubramaniam at 614-292-1732  or [email protected]. Additionally, they can contact Ting at 253-347-0026 or [email protected]. 

Writer: Tracy Turner (614-688-1067). [email protected]