The invention provides a method of treating a food, beverage or cosmetic to inhibit microbial or cellular growth, comprising subjecting the substance to low frequency ultrasound under elevated gas pressure at between 10 and 100 bar, more typically 20 and 500 bar.
|Patent number||WO2015/052506 A1|
|IPC||A23L 3/30 ,A23L 1/015,A23L 1/025|
|Publication status||Published - 16 Apr 2015|
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- Centre for Manufacturing and Materials - Project Manager-Functional Materials
Person: Professional Services