Structure induced kinetic of thermal inactivation of microorganisms on the surface of fine particulate food systems

The aim of this project is to develop new equipment and processes for inactivation of micro-organisms on food powders. The source of energy for the thermal inactivation is steam. Inactivation kinetics of different relevant strains of microorganisms, heat and mass transfer phenomena, flow dynamics of particles and equipment design topics will be studied in relevant model particles and real food powders. Typical powder properties should be conserved. The process will be designed for application directly before packaging of the product according to highest food safety standards.