Design of a novel test cell to study the influence of water activity on the thermal resistance of Salmonella in low-moisture foods

Journal of Food Engineering

Volumn 208, Issue , 2017, Pages 48-56

  Tadapaneni, Ravi Kiran ^a   Syamaladevi, Roopesh M ^b   Villa Rojas, Rossana ^a   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Inactivation kinetics; Low moisture food; Salmonella; Sorption isotherm; Thermal resistance; Water activity

Indexed keywords

ATMOSPHERIC HUMIDITY; CELLS; CYTOLOGY; FINITE ELEMENT METHOD; FOOD MICROBIOLOGY; HEAT RESISTANCE; ISOTHERMS; MOISTURE; PROCESSING; SALMONELLA; TESTING;

FINITE ELEMENT SIMULATIONS; INACTIVATION KINETICS; INFLUENCE OF WATER; PROCESSING TEMPERATURE; SORPTION ISOTHERMS; THERMAL DEATH TIME; THERMAL INACTIVATION; WATER ACTIVITY;

THERMAL PROCESSING (FOODS);

EID: 85017350594     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.03.025     Document Type: Article

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