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Pasteurisation of Egg White by Microfiltration - FS1006

Determine the effect of microfiltration on the functional properties of egg white. Determine the pasteurisation efficiency of membranes for Salmonella and other micro-organisms. If above successful, scale up to commercial process via pilot plant trials,and economic assessment of process.
(Final) Pasteurisation of egg white used in the UK food industry.
Time-Scale and Cost
From: 1993

To: 1994

Cost: £5,660
Contractor / Funded Organisations
University - Oxford Brookes