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Continuous Flow Heat Treatment of Low Water Activity Products: Addressing an Emerging Food Safety Issue

Investigators
Leadley, Craig
Institutions
Campden BRI
Start date
2013
End date
2016
Objective

This project in cooperation with the University of Birmingham aims to characterize the operational variability of a continuous flow heat process for low water activity products. This will enable the selection of suitable process parameters with a view to schedule thermal processes for the modification of product functional properties as well as to support the validation of pasteurisation processes. Products of interest include flour, nuts and seeds.

Funding Source
Campden BRI
Project source
View this project
Project number
130401
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Commodities
Grains, Beans, Legumes