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 Information
Agency: Department of Health and Human Services
Branch: N/A
Contract: N/A
Agency Tracking Number: 1553
Amount: $41,576.00
Phase: Phase I
Program: SBIR
Awards Year: 1984
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
Tone Brothers Inc.
P.o. Box Aa, Des Moines, IA, 50301
DUNS: N/A
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 J. MORRIS BINDER
 VICE PRESIDENT
 () -
Business Contact
Phone: () -
Research Institution
N/A
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.

* information listed above is at the time of submission.

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