A multiscale modeling framework to predict organic acid diffusion and pH evolution in food inclusions, aiding manufacturers in optimizing acidification processes by providing actionable operating conditions for various acids and food matrices.
This advanced multiscale modeling framework is designed to accurately predict the diffusion and pH evolution of organic acids in vegetable and meat inclusions. The solution aids food manufacturers by providing a transparent, manufacturing-ready tool that translates complex predictions into actionable operating conditions. This includes acid strength, dwell time, and brine composition, significantly reducing empirical trials and supporting scalable acidification strategies.
The framework integrates several complex processes:
Currently at TRL 5, this technology has been validated in relevant environments and is progressing towards a manufacturing-ready state. Ongoing efforts are focused on deploying a tool that provides comprehensive design-space maps and operating guidelines to enable robust production.
The Ohio State University is a comprehensive public land‑grant research university in Columbus, serving one of the nation’s largest student populations and a broad research enterprise. Industry partners engage through an integrated academic medical center for clinical translation, a campus‑adjacent innovation district for co‑located projects, and a statewide extension network that pilots solutions across Ohio. Corporate engagement provides a single front door for sponsored research, talent pipelines, and streamlined agreements. Research is supported by competitive federal funding from agencies such as NIH, NSF, DOE, USDA, DoD, and NASA. A dedicated technology transfer office and venture support help protect IP, license technologies, and launch startups.