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Effect of High Pressure Processing (HPP) on Flexible Plastic Packaged Foods

Start date
End date
The following effects of HPP will be evaluated:
  1. Chemical migration from packing materials compared to materials at atmospheric pressure.
  2. The magnitude of chemical sorption from selected foods.
  3. The adhesion characteristics in multilayer structures.
  4. Changes in gas and vapor permeability of the package materials.
Funding Source
Center For Food Safety and Applied Nutrition
Project number