| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428109 | Trends in Food Science & Technology | 2018 | 48 Pages |
Abstract
CAPP and LEEB are nonthermal technologies with a high potential for the gentle decontamination of dry food surfaces. Both technologies have similarities in their inactivation mechanisms. Due to the limited penetration depth of both technologies, product-process interactions can be minimized by maintaining product quality. A first demonstrator with Technology Readiness Level (TRL) 7 for LEEB has already been introduced into the food industry for the decontamination of herbs and spices. Compared with LEEB, CAPP is at the advanced development stage with TRL 5, for which further work is essential to design systems that are scalable to industrial requirements.
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Authors
Christian Hertwig, Nicolas Meneses, Alexander Mathys,