Drying and decontamination of raw pistachios with sequential infrared drying, tempering and hot air drying

International Journal of Food Microbiology

Volumn 246, Issue , 2017, Pages 85-91

  Venkitasamy, Chandrasekar ^a   Brandl, Maria T ^b   Wang, Bini ^a,c   McHugh, Tara H ^b   Zhang, Ruihong ^a   Pan, Zhongli ^a,b  

^a Univ of California   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c NORTHWEST UNIVERSITY   (China)

Author keywords

Contamination; Foodborne pathogen; Moisture content; Oil; Pistachios; Processing; Sanitization

Indexed keywords

EDIBLE OIL; FATTY ACID; PEROXIDE; VEGETABLE OIL; WATER;

AIR TEMPERATURE; ALMOND; ARTICLE; BACTERIAL CELL; CONTROLLED STUDY; ENTEROCOCCUS FAECIUM; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; HEATING; HOT AIR DRYING; INFRARED DRYING; LIPID COMPOSITION; MOISTURE; NONHUMAN; NUT KERNEL; PISTACHIO; QUALITY CONTROL; SALMONELLA ENTERICA; SANITATION; TEMPERING; CHEMISTRY; DECONTAMINATION; DESICCATION; HEAT; INFRARED RADIATION; MICROBIOLOGY; PISTACIA; PROCEDURES;

DECONTAMINATION; DESICCATION; ENTEROCOCCUS FAECIUM; FATTY ACIDS, NONESTERIFIED; HOT TEMPERATURE; INFRARED RAYS; PISTACIA; PLANT OILS; SALMONELLA ENTERICA; WATER;

EID: 85013105547     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.02.005     Document Type: Article

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