A study on the use of high pressure application for destruction of microorganism in soymilk

Abstract

The current method of soymilk processing proved to be degrading to the quality of milk and its product. Due to this, this project was carried out for the purpose of investigating the application of ultrasonic wave as an alternative solution to kill microorganism in soymilk. This includes the design of the shock tube that would be capable of generating enough pressure waves to kill the microorganism. The literature review on the shock tube, soymilk, ultrasonic liquid treatment, pasteurization, homogenization and cavitation was carried out and from it, the system was determined. On the shock tube, the relevant dimension and material has selected for the construction of the shock tube. The relevant equation was constructed by referring to the laws and theories related to fluid motion. The simulation using MATLAB and FLUENT were conducted to ensure the desired pressure is achieved from the shock tube that was designed using the theoretical model that has been developed. The pressure wave graph that was produced by the theoretical model was similar to the other experimental data of shock tubes. The pressure wave generated is high enough to kill the microorganism in the soymilk and the results proved that the objective had been achieved.