Hi, does anyone here have an idea or scientific study regarding frying process for snack foods as kill step validation?
I found something regarding almond roasting, I'm not sure if this is enough for our process since roasting and frying is not the same.
In addition to links in Post 2, this reference is a classic one for roasting nuts -
(maybe same as you see already)
It's slightly unclear whether you are referring to a full-blown manufacturing process or validation of labelling on a retail snack food. If the latter, then, IIRC, the GMA reference in post2 of pHruit's middle link may be useful.