News
UA researchers develop an ultrasound-based prototype to improve the processing of liquid products in the food industry
Researchers of the Photochemistry and Electrochemistry of Semiconductors group, led by Prof. Roberto Gómez Torregrosa (Department of Physical Chemistry, University of Alicante), presented the INUSAL prototype: a twice-patented ultrasound device that improves the continuous processing of liquid products — from bottled juices to sauces — with low energy consumption and easy industrial integration. Technicians Francisco Pastor and Raúl Fernández took part in the design and commissioning, and the prototype is being tested with liquid foods in collaboration with the AINIA technology centre.
Read the article (in Spanish) →Alicante researchers develop a device to improve continuous processing of liquids and semi-liquids in the agrifood industry
Agronews Comunitat Valenciana covers the device developed by the Photochemistry and Electrochemistry of Semiconductors and Applied Acoustics groups of the University of Alicante: combining continuous-flow processing with ultrasound intensification stabilizes emulsions and suspensions and prevents pipe clogging. Validation at UA and AINIA showed promising results in defoaming liquid foods, fluidizing sauces and homogenizing juices.
Read the article (in Spanish) →More about the project on the INUSAL website (University of Alicante).