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

Leadley, Craig
Campden BRI
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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
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Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Grains, Beans, Legumes