Radiofrequency inactivation of Salmonella Enteritidis PT 30 and Enterococcus faecium in wheat flour at different water activities

Biosystems Engineering

Volumn 156, Issue , 2017, Pages 7-16

  Villa Rojas, Rossana ^a   Zhu, Mei Jun ^b   Marks, Bradley P ^c   Tang, Juming ^a  

^a Department of Biological Systems Engineering ^*  (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c Michigan State University   (United States)

Author keywords

Enterococcus faecium; Inactivation; Low moisture; Radiofrequency heating; Salmonella; Surrogate

Indexed keywords

BACILLI; CYLINDERS (CONTAINERS); ELECTRODES; ELECTROMAGNETIC FIELDS; HEATING; MOISTURE; POLYSTYRENES; SALMONELLA; THERMAL LOGGING;

ENTEROCOCCUS FAECIUM; INACTIVATION; INACTIVATION KINETICS; MINIMUM TEMPERATURES; RADIO FREQUENCY HEATING; SALMONELLA ENTERITIDIS; SURROGATE; TEMPERATURE UNIFORMITY;

THERMAL PROCESSING (FOODS);

EID: 85012303678     PISSN: 15375110     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biosystemseng.2017.01.001     Document Type: Article

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