Research project NO/B/010 (Research action NO)
The general objective of the project is to develop and validate methods to quantify the impact of combined pressure and heat processes on the quality and safety of food. As with the present standard conservation processes (thermal), we will examine, firstly, the possibilities afforded by methods based on measuring the conditions under which a process is carried on (pressure, temperature, time) and how their impact on the process is interpreted (by calculation) and, secondly, intrinsic and extrinsic process indicators for determining the impact.
Most of the project will be devoted to measuring and compiling kinetic data on the HD/T inactivation of microorganisms and enzymes as important indicators of safety and quality, given their superior resistance to it. Each aspect of the project, product quality/enzyme inactivation and product safety/microbial inactivation, will be the responsibility of one of the two partners.
Summary of the final report:
See Dutch version or French version
New evaluation methods for safety and quality of pressure treated foods : final report
Brussels : Federal science Policy Office, 2003 (SP1171)
[To download]
