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
Amount:
$41,576.00
Award Year:
1984
Program:
SBIR
Phase:
Phase I
Contract:
n/a
Agency Tracking Number:
1553
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
Hubzone Owned:
N
Minority Owned:
N
Woman Owned:
N
Duns:
n/a
Principal Investigator:
J. MORRIS BINDER
VICE PRESIDENT
() -
Business Contact:
() -
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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