A combination of hot air roasting and infrared heat may provide a new, more efficient method of almond pasteurization to eliminate harmful pathogens such as Salmonella, according to researchers at the U.S. Department of Agriculture’s Agricultural Research Service. The method, which is ready for commercial-scale adoption, would help processors abide by rules that require all almonds sold in North America to be pasteurized. Rzr
Posted on: Thu, 27 Jun 2013 08:33:28 +0000
Trending Topics
Recently Viewed Topics
© 2015