Researchers from the UC Davis Departments of Biological and Agricultural Engineering, Food Science and Technology, and the Western Cooling Efficiency Center are exploring novel methods to enhance food safety and sustainability through the utilization of waste heat. A new video details their efforts to develop a system that harnesses low-grade waste heat, typically lost during food processing, to pasteurize fresh juice and sanitize equipment. This innovative approach employs food-grade compounds to achieve pasteurization at lower temperatures, potentially preserving both food safety and nutritional value. By recovering and repurposing waste heat, the system aims to reduce energy consumption and mitigate environmental impact. Collaborative efforts with industry partners will facilitate the integration of this technology into real-world food processing environments. View the video to gain further insights into this promising research.
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