Cooking with Sound – a technology-development project sponsored by Pera International
Less energy-demanding, more efficient manufacturing processes with less wastage and products with an extended shelf-life have been at the forefront of Food Manufacturers’ agenda for decades.
However, the climate-driven strategies imposed now to achieve net-zero and emissions targets have made these pledges even more pertinent for this sector in the next 5 years.
Cooking processes can be very energy intensive because they require high temperatures and/or cooking over long periods of time. We want to explore the use of the Sonication technology that could allow us to cook at lower temperatures but achieving the same chemico-physical reactions necessary to deliver the desired final product.
Since raw materials in the food & drink industry can be very sensitive to small variations in the cooking regime, this gentler technology will offer the possibility of imposing a wider control on the process to ensure consistency in the final product, improved textures with more nutritional attributes, and an overall reduced demand on processing time and energy.
Dr Carmen Torres-Sánchez CEng MEng PhD PGCert FHEA MIMechE
Multifunctional Materials Manufacturing Lab
Wolfson School of Mechanical, Electrical and Manufacturing Engineering
Loughborough University, LE11 3TU
The MMM Lab: http://carmentorressanchez.wordpress.com