MUMBAI, India, Feb. 6 -- Intellectual Property India has published a patent application (202541126518 A) filed by Dhanalakshmi Srinivasan College Of Engineering, Coimbatore, Tamil Nadu, on Dec. 14, 2025, for 'a rapid enzyme-assisted food preservation method using pulsed thermal control.'
Inventor(s) include S. Nellivanam; A. A. Aruna Selvi; K. Kohila Sri; D. Chandradharshini; S. Asha Stephen; Arumugam Jeevan; A. Mariya Anjelin; C. Dearuna; and B. Poojapriya.
The application for the patent was published on Feb. 6, under issue no. 06/2026.
According to the abstract released by the Intellectual Property India: "The invention reveals a quick enzyme-aided preservation food system with pulse thermal control to efficiently destroy microbes and maintain food nutrients. The enzymes of choice cause disruption of the cell structure of microbial cells and this is followed by short bursts of heat which disable microorganisms without any long-term heat exposure. Quick cooling avoids enzyme damage, and halts the enzyme activity. The integrated solution shortens processing time and loss of nutrients, and preservation efficiency of the food and thus the technique is appropriate in industrial food processing and producing high-quality preserved foods."
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