DESIGN AND PROTOTYPING OF BATCH ULTRASONICATOR FOR BACTERIAL DEACTIVATION

• Main Author: Alverian, Calvin
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/49782
• Institution: Institut Teknologi Bandung

Access to a sufficient amount of clean and nutritious food is key to sustaining life and good health. According to WHO, 600 million people fell ill after eating contaminated food and 420,000 die every year. Inappropriate food processing is one of the major causes of foodborne illness. One of the most effective food preservation methods is sterilization. Although heat treatment sterilization is already used in almost every food manufacturing process, it slightly results in losses in nutritional value, changed color, flavor, texture, and also the enzymes contained in the final product. Ultrasonic sterilization has become a popular method in the food industries. Unlike conventional heat treatment sterilization that affects the nutrient and flavor loss, the ultrasound sterilization method has a low impact on flavor loss especially in sweet juices, greater homogeneity, and significant energy savings. Although there are already some ultrasonic devices in the market, they only come in one or two frequencies. Therefore, this research is intended to build an ultrasonic device prototype for bacterial deactivation. The prototype can be operated at various frequencies. The tank was designed to have the same natural frequency with the transducer to give the optimal results. The tank is simulated through ANSYS software harmonic response analysis. After performing several iterations, the final dimension of the tank is obtained. It shows that the final design has frequency response 100 times higher than the first design at transducer natural frequency, which should cause better performance in bacterial deactivation.