The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

CLIENT

INDUSTRY

Hospitality and leisure

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

UV-C Treatment Day

Ultraviolet (UV) treatment for foods to extend shelf life as nonthermal treatment

Event: Today, I had a plan to work on shelf-life enhancement !

How I felt it (initial before executing the actual task): I always love to handle any project that comes with shelf-life enhancement.

Actual Task: Shelf-Life enhancement

Solution

What I did Today

milk

Trial 1

milk

Trial 2

milk

Trial 3

What did I learn?

I used to read a lot. In fact, before we started a project, the process of pre-planning really helped our team. I was reading about the different ways to achieve shelf life. For instance, thermal processing, preservatives, new emerging technologies HPP, and pulse electric treatment are utilized to extend the shelf life. However, the application of the right technology depends on the type of product. In this project, I tried the physical method, which is the use of short-wave ultraviolet (UVC) radiation. Since I was trying it for liquid-based food, I have chosen this method. use of short-wave ultraviolet (UVC) radiation as a substitution for heat treatment. UV-C at 200 to 280 is within the “germicidal range” as it “effectively inactivates bacteria and viruses. There are different parameters that influence the food processing with UV-C; for example, for food processing of solids, it is well known that the morphology of the food significantly affects the disinfection

capacity. The dose is one of the most important parameters to consider for UV-C equipment design and different ways to calculate such dose. UV-C is proven to reduce or eliminate E. coli, Salmonella, Listeria, and other foodborne pathogens. UVc treatment is approved by FDA to use in food applications.  Uv-C treatment can help in the nutritional content and sensory attributes of the food products. Henceforth it can create huge demands in customers

What went well? I could be able to achieve the shelf life for the product, but the process was time-consuming as I needed to work with different permutation combinations.

What Could I have done better? I should have carried out a pre-planning template to work on this process.

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