- 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
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