Superheated Dry Steam Could be a New Sanitation Solution for Low-Moisture Foods, Produce
A Cornell University researcher is exploring the use of superheated, dry steam to clean food manufacturing facilities where the use of traditional wet sanitation is limited.
The study, funded by the Center for Produce Safety, is led by Cornell assistant professor of food science Abigail Snyder, Ph.D.; she is joined by two co-investigator V.M. Balasubramaniam, Ph.D., professor of food science and technology at Ohio State University. The researchers will examine produce-processing pack houses to understand how best to apply the superheated steam technology.