non-heated foods/sterilizing beverage device

There does not exist a successful case, even in advanced countries, of the non-heated sterilization technology being used for industrial purposes. As a result of three years research, Ambinix has developed a food processing and preservation sterilization technology for liquid foods and foods with viscosity. Foods and liquids polluted by microorganisms (heat resistant spores, molds, and various bacteria) can be sterilized and preserved with minimal loss of taste and flavors. 1. Various liquid beverages and foods - Beverages : carbonated drinks, extracted tea, various liquified beverages. - Alcohol : beer, unrefined liquor, traditional liquor, etc. - Foods: Soy sauce, sauces, soups, noodle broth, red pepper paste, and other viscous foods.2. Beverages that cannot be heated: green tea extract, fruit/vegetable juices, egg yolk, etc.3. Others: Processed foods, ice cream ingredients, syrup, oil, jelly, etc. Recently, consumers have become sensitive to the natural state of foods. That is, foods are required to maintain their freshness and be preserved longer.The industrial methods of food preservation being used today include chemical, biological, and physical methods. Chemical preservation methods include the addition of sugars, salts, or acids to foods. Biological methods include various traditional forms of fermentation. The most widely adopted methods are physical. They add energy to foods by heating or radiation processing. Or they use cooling and freezing, concentrating, drying, or freeze drying methods.Heated sterilization is most frequently used, but nutrients are destroyed, substances are changed, and flavors are lost through this method and cannot be avoided. Although, there is a lot of packaging research being conducted for improved food preservation, non-heated sterilization is not being used for industrial purposes, even in advanced countries. Most processed foods are heat sterilized (UHT, HTST, LTLT, etc.) and can be stored for long periods of time, but generally heating not only inhibits the growth of microorganisms but also impacts the quality of foods (destruction of nutrients, loss of flavors and texture). This method has an advantage in minimizing the destruction of nutrients and loss of flavors as well as inhibiting microorganic growth. It is being studied so that it can substitute existing sterilization processes or replace parts of another. That means, chemical sterilization, radiation, ultraviolet radiation, filtration methods do not have to be used. - Energy-saving: substitutes UHT, HTST, HTLT sterilization.- Does not require post-sterilization. - Sterilizes heat-resistant spores, fungi, molds, and various bacteria. - It is the ideal sterilizer because it causes no changes in the sterilized product or its properties and is flavorless, odorless, and tasteless. - Large amounts and various foods can be sterilized simultaneously.