Pea protein de-flavouring by ultrasound cavitation

The global demand for protein is increasing at a rapid pace. Certainly, the animal-based proteins alone will not be able to respond to the anticipated rise in demand. Among various sources, plant-based proteins have been identified as the most reliable option. However, they carry an undesirable taste or odor. The aim of this project is to use ultrasound cavitation and study its effect on oxidizing the off-flavors. The effects of ultrasound cavitation on off-flavors will be studied by varying the operating conditions, such as power of ultrasound and exposure time.
The findings of this research will benefit the food industry, in particular the collaborating company to develop a process for improving the quality and acceptability of plant proteins. In addition to the commercial value this research will help Canada to maintain its scientific and technology advantage. This research will create new knowledge for dissemination and training for HQP.

Faculty Supervisor:

Jafar Soltan

Student:

Partner:

Pacific Ridge Trading Corp.

Discipline:

Engineering

Sector:

Professional, scientific and technical services

University:

University of Saskatchewan

Program: