SBIR/STTR Research Award
IT IS PROPOSED TO DESIGN AND DEVELOP AN ALTERNATIVE PROCESS FOR THE STERILIZATION OF HEAT-SENSITIVE FREE-FLOWING FOOD PRODUCTS, SUCH AS SPICES, WHICH WILL REPLACE CONVENTIONAL ETHYLENE-OXIDE STERILIZATION METHODS.
Award amount
$41,576Program and phase
SBIR · Phase IAward year
1984Award details
- Awarding agency
- Department of Health and Human Services
- Branch
- Not reported
- Recipient company
- TONE BROTHERS, INC.
- Proposal award date
- Not reported
- Contract end date
- Not reported
- UEI
- Not reported
- Solicitation number
- Not reported
- Topic code
- Not reported
Research abstract
IT IS PROPOSED TO DESIGN AND DEVELOP AN ALTERNATIVE PROCESS FOR THE STERILIZATION OF HEAT-SENSITIVE FREE-FLOWING FOOD PRODUCTS, SUCH AS SPICES, WHICH WILL REPLACE CONVENTIONAL ETHYLENE-OXIDE STERILIZATION METHODS. THE ETHYLENE-OXIDE METHOD CREATES POTENTIAL EXPOSURE HAZARDS TO EMPLOYEES AND POTENTIAL RESIDUAL COMBINATION PRODUCTS WHICH CAN BE UNACCEPTABLE IN CERTAIN FOODS. IN PHASE I, THE FEASIBILITY OF A NEW PROCESS USING HEAT, PRESSURE, AND A QUENCHING PROCESS WILL BE DETERMINED FOR WHOLE PEPPER. OPERATING SUCH AS TEMPERATURE, EXPOSURE TIME, PRESSURE, AND MICROBIAL REDUCTION AND VOLATILE OIL RETENTION WILL BE DETERMINED USING A PILOT-SCALE SYSTEM.
Technology keywords
Not reported