EVALUATION OF PEF TECHNOLOGY AND ITS POTENTIAL BENEFITS IN SHELF LIFE EXTENSION OF ABM FRUIT AND VEGETABLE PUREE PRODUCTS

1. Test ABM products for their physical properties to determine PEF processing conditions. 2. To conduct microbiological inactivation study with a laboratory scale system and determine the PEF processing parameters that achieves 5 logs reduction to a selected pathogen of concern or its surrogate organism. 3. To process ABM products in pilot plant PEF system and package processed products and pass-through control samples for shelf life study. 4. To conduct shelf life studies, both at ERRC and ABM, on product quality and microbial stability.