The Consortium is proud of announcing that the final FCHR prototype has been implemented.
PROJECT RESULTS
The Consortium is proud of announcing that the final FCHR prototype has been implemented; the system is now located in the dairy processing hall in the School of Food and Nutritional Science at University College of Cork (UCC) in Ireland, where tests on milk and juices are ongoing.
Bacteria inactivation and homogenization effects are object of study and the results of the laboratory tests on the prototype confirm hydrocavitation to be an outstandingly promising and competitive technology for the companies operating in the Food and Beverage sector.
PROJECT RESULTS
The Consortium is proud of announcing that the final FCHR prototype has been implemented; the system is now located in the dairy processing hall in the School of Food and Nutritional Science at University College of Cork (UCC) in Ireland, where tests on milk and juices are ongoing.
Bacteria inactivation and homogenization effects are object of study and the results of the laboratory tests on the prototype confirm hydrocavitation to be an outstandingly promising and competitive technology for the companies operating in the Food and Beverage sector.