Ultrasonic production of skim milk. Milk will be skimmed using ultrasonic waves and tiny bubbles that separate the fat droplets from whole milk, saving energy and cleaning costs. It will also be possible to precisely select different nutritional compounds from the rich resource that is whole milk, enabling future health products.
Yield improvement in large-scale bubble column fermenters. For companies operating in the global marketplace, yield differences of a few percent can be critically important. Improving yeast fermentation yield requires major advances in modelling the bubble size distribution and how this impacts micro- and macro-scale mixing. Model-based knowledge transfer via full-scale plant trials is a key outcome.
Surfactant Effects In Sonoprocessing. This project will provide the fundamental science required to further develop a range of ultrasonic applications within the Australian food industry, for wastewater treatment and in medical science. In particular, it will assist more applied research currently sponsored by both the Victorian government STI initiative and the CSIRO Food Futures Flagship, which considers the use of ultrasound to assist in bioactives separation, food emulsification and membrane ....Surfactant Effects In Sonoprocessing. This project will provide the fundamental science required to further develop a range of ultrasonic applications within the Australian food industry, for wastewater treatment and in medical science. In particular, it will assist more applied research currently sponsored by both the Victorian government STI initiative and the CSIRO Food Futures Flagship, which considers the use of ultrasound to assist in bioactives separation, food emulsification and membrane operations. The development of ultrasound contrast agents (surfactant coated microbubbles) also has the potential to increase both the length and quality of life for many Australians. The work addresses both National Research priorities and the CSIRO Food Futures Flagship goals. Read moreRead less