Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage

Food Research International

Volumn 43, Issue 4, 2010, Pages 1180-1186

  Le Page, J F ^a   Mirade, P S ^a   Daudin, J D ^a  

^a UR370 QuaPA   (France)

Author keywords

Cheese; Experimental device; Micro bioreactor; Product surface; Water activity; Water flux

Indexed keywords

ACCURATE MEASUREMENT; AIR CONDITIONS; AIR VELOCITIES; BIOLOGICAL REACTION; CHEESE RIPENING; FOOD INDUSTRIES; KEY PARAMETERS; LOW WATER; MEAT PRODUCTS; MICRO-BIOREACTOR; MICROBIAL GROWTH; PRODUCT SURFACE; SHORT PERIODS; SURFACE SENSITIVITY; VALIDATION TEST; WATER ACTIVITY; WATER BALANCE; WATER EXCHANGE; WATER FLUX;

BIOREACTORS; FOOD PRODUCTS; FOOD STORAGE; REACTION RATES; UNCERTAINTY ANALYSIS;

BIOLOGICAL WATER TREATMENT;

EID: 77953322960     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.02.014     Document Type: Article

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