Non-thermal plasma treatment for microbial reduction in wheat flour
Non-thermal plasma treatment effectively reduces microbial load in wheat flour without altering its properties and can be integrated into existing milling processes. This scalable solution targets pathogenic bacteria like E. coli and Salmonella.
Overview
The non-thermal plasma treatment offers a cutting-edge solution for reducing microbial load in wheat flour, targeting pathogens such as Escherichia coli and Salmonella. This technology ensures food safety without compromising the functional properties of wheat flour. It is designed to be seamlessly integrated into existing milling processes and supply chains, enhancing the overall quality and safety of the product.
Technical specifications
Key features:
- Utilizes both dry (gas) and wet (liquid) non-thermal plasma techniques
- Effectively targets and reduces microbial presence, including Enterobacteriaceae
- Applicable for direct integration into current manufacturing processes
- Scalable to fit various production needs
The Southwest Research Institute (SwRI) has significant expertise in applying plasma technologies for food safety, having demonstrated successful microbial reduction in similar contexts.
Technology readiness level
Currently at TRL 4, this technology has undergone feasibility assessments and lab testing. Future steps include further validation testing and system integration to ensure no negative impact on flour properties and to confirm effective microbial reduction.
About Southwest Research Institute
Southwest Research Institute (SwRI) is an independent, non-profit research organization providing contract research, development, and manufacturing services across biomedical and pharmaceutical development. It supports clients with FDA-inspected CGMP capabilities and expertise spanning process development, analytical and quality control, and scale-up to clinical and manufacturing stages.
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