Simulation of pathogen inactivation in whole and fresh-cut cantaloupe (Cucumis melo) using electron beam treatment

Journal of Food Engineering

Volumn 97, Issue 3, 2010, Pages 425-433

  Kim, Jongsoon ^a   Moreira, Rosana ^a   Castell Perez, Elena ^a  

^a Texas A M University   (United States)

Author keywords

Dosimetry; e Beam; Irradiation; Safety

Indexed keywords

3D GEOMETRY; BEAM ROTATION; BEAM SOURCES; COMPONENT DENSITY; COMPUTED TOMOGRAPHY SCAN; CT-SCAN; CUCUMIS MELO; DOSE DISTRIBUTIONS; E-BEAM; E-BEAM IRRADIATION; ELECTRON BEAM IRRADIATION; ELECTRON-BEAM TREATMENT; FRESH PRODUCE; FRESH-CUT; HIGH ENERGY; IRRADIATION TREATMENT; LOG REDUCTIONS; LOWER ENERGIES; MICROBIAL REDUCTION; MONTE CARLO SIMULATION; PATHOGEN INACTIVATION; PENETRATION DEPTH; RADIATION TRANSPORT CODES; SURFACE IRRADIATION;

DOSIMETERS; DOSIMETRY; ELECTRON BEAMS; ELECTRONS; IRRADIATION; MONTE CARLO METHODS; PATHOGENS; RADIATION; THREE DIMENSIONAL; TOMOGRAPHY;

ELECTRON BEAM COMPUTED TOMOGRAPHY;

CUCUMIS MELO; SALMONELLA;

EID: 72049116048     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.038     Document Type: Article

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