4. Athermal treatments
Because of the sensitivity of food powders to heat, athermal decontamination processes (fumigation, irradiation, etc.) seem to be more appropriate than processes working with moist heat and under pressure, as they avoid thermal degradation of organoleptic qualities and nutritional properties
4.1 Fumigation
Fumigation consists of applying gases such as ethylene oxide, propylene oxide, hydrogen phosphide and methyl bromide to the powders. These compounds generate alkylation reactions, thereby destroying or inactivating micro-organisms. These compounds reduce aerobic flora by 1 to 4 log, at concentrations ranging from 400 to 1,000 mg/L
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Athermal treatments
Conclusions and outlook
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Contacts Authors
Frédéric FINE – CTCPA [email protected]
Patrick GERVAIS – ENSBANA – University of Burgundy [email protected]
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