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PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES

Investigators
Geveke, David
Institutions
USDA - Agricultural Research Service
Start date
2006
End date
2011
Objective
Determine the kinetics and mechanisms of inactivation of pathogens and their surrogates by PEF and RFEF technologies; Develop, evaluate and validate PEF and RFEF alone and in combination with other processes to ensure safety and security of fresh apple cider, fresh orange juice and liquid egg; and Evaluate quality, shelf life and cost of products processed by PEF, RFEF and combinational processes, and packaged aseptically or with antimicrobial agents, in comparison to thermal pasteurization.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
1935-41420-013-00D
Accession number
410488
Commodities
Eggs
Produce