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AFM264 - Non thermal pasteurisation by high intensity shockwave pulse for liquid commodity products - FT1565

Objective
The objective of this project is to provide `proof of principle` data demonstrating that a high energy shockwave can result in effective pasteurisation (defined by achieving a 10 to the power of 6 reduction in a population of vegetative micro-organisms) in liquid food products such as milk and juices. If successful it would indicate that a more energy efficient cold pasteurisation process that does not degrade the liquid food could be made.
Time-Scale and Cost
From: 2008

To: 2008

Cost: £14,579
Contractor / Funded Organisations
University - Cranfield, Arla Foods UK Holding Ltd, Britvic Soft Drinks Ltd, Ripon Technical Services (Leeds) Ltd, Leatherhead Food International Ltd
Keywords
Bacteria              
Food and Drink              
Food manufacturing industry              
Food Safety              
Process Technology              
Fields of Study
Resource Efficient and Resilient Food Chain