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National Agricultural Library
U.S. Department of Agriculture
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High pressure based technologies for clean-label food products

Objective

1. Investigate factors influencing microbiological shelf life of pressure treated low-acidfood matrices (particularly for bacterial spores) during isostatic pressure processing incombination with heat and other lethal agents.2. Investigate the influence of selected ultra-shear technology (UST) process (upstreamand downstream parameters) of pressures, temperatures, and dwell times, shearintensity on bacterial spore inactivation.3. Investigate the influence of selected isostatic as well as UST process on texture andquality attributes of selected low-acid food matrices.

Investigators
Balasubramaniam, Vijayashree M. (Bala)
Institution
Ohio State University
Start date
2018
End date
2023
Funding Source
Nat'l. Inst. of Food and Agriculture(link is external)
Project number
OHO01436
Accession number
1017232
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