Article | REF: F1136 V1

Decontamination of dehydrated food products

Authors: Frédéric FINE, Patrick GERVAIS

Publication date: March 10, 2007 | Lire en français

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    1. Characteristics of dehydrated products for food use

    This first paragraph is devoted to defining the physico-chemical characteristics and contaminating microflora of food powders.

    1.1 Physico-chemical characteristics

    The physico-chemical characteristics of divided solids often determine the success of the decontamination stage. In fact, the thermal properties, size and shape of powder particles determine heat penetration during thermal treatment, and particle size must be taken into account when calculating treatment schedules in the case of contamination in the mass. In the case of peripheral contamination, powder particle size has no influence on microbial destruction. Powder porosity can also affect the effectiveness of a fumigation treatment: the longer the contact time between the powder and the gas, the...

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