Explore high pressure processing techniques to achieve significant microbial reduction in cocoa liquor, maintaining quality. Focus on optimizing pressure, temperature, and time for efficient results, with potential synergies from natural antimicrobials.
This innovative research explores the application of high pressure processing (HPP) to achieve efficient microbial reduction in cocoa liquor without compromising its quality. By leveraging both hydrostatic and hydrodynamic HPP technologies, the project aims to optimize processing conditions, including pressure, temperature, and time, to achieve a microbial reduction of more than 2 log. The research also investigates the potential for synergistic effects by combining high pressure with natural antimicrobials, following the multiple hurdle technology concept, to enhance microbial safety while preserving the essential qualities of cocoa liquor.
Currently at Technology Readiness Level 2, this research is in the early stages of experimentation to establish optimal processing conditions. Future experiments will involve industry collaboration to further validate and refine the process parameters for effective microbial inactivation in cocoa liquor.
The University of Minnesota is a flagship, comprehensive public research university spanning multiple campuses, with a large research enterprise and clinical integration. Industry engages through co-located labs on the Twin Cities campuses, access to an academic health system for clinical translation, and pilot and field-testing facilities that speed scale-up. A statewide extension network and outreach centers provide real-world sites and data partnerships across Minnesota, while proximity to a dense medtech and Fortune 500 corridor enables frequent collaboration. Research is supported by competitive federal funding, including NIH, NSF, DOE, USDA, and DoD. A dedicated technology transfer office manages IP, licensing, sponsored research agreements, and startup incubation to speed commercialization.