Thermal inactivation kinetics for Salmonella Enteritidis PT30 on almonds subjected to moist-air convection heating
S Jeong, BP Marks, A Orta-Ramirez - Journal of Food Protection, 2009 - Elsevier
A traditional thermal inactivation kinetic model (D-and z-value) was modified to account for
the effect of process humidity on thermal inactivation of Salmonella Enteritidis PT30 on the
surface of almonds subjected to moist-air heating. Raw almonds were surface inoculated
to∼ 10 8 CFU/g and subjected to moist-air heating in a computer-controlled laboratory-scale
convection oven. Time-temperature data were collected for 125 conditions (five dry bulb
temperatures, 121 to 232° C; five process humidity levels, 5 to 90% moisture by volume; and …
the effect of process humidity on thermal inactivation of Salmonella Enteritidis PT30 on the
surface of almonds subjected to moist-air heating. Raw almonds were surface inoculated
to∼ 10 8 CFU/g and subjected to moist-air heating in a computer-controlled laboratory-scale
convection oven. Time-temperature data were collected for 125 conditions (five dry bulb
temperatures, 121 to 232° C; five process humidity levels, 5 to 90% moisture by volume; and …
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