Design and development of apparatus to provide repeatable surface temperature-time treatments on inoculated food samples
Foster, A, Ketteringham, LP, Swain, MJ, Kondjoyan, A, Havet, M, Rouaud, O and Evans, JA (2005). Design and development of apparatus to provide repeatable surface temperature-time treatments on inoculated food samples. Journal of Food Engineering. 76 (1), pp. 7-18.
|Authors||Foster, A, Ketteringham, LP, Swain, MJ, Kondjoyan, A, Havet, M, Rouaud, O and Evans, JA|
The majority of data relating heat treatments to thermal death kinetics has previously been obtained by carrying out in vitro tests on small samples of microorganisms in growth medium or food slurries. However, strong evidence exists that suggests microbial death on heat-treated food surfaces cannot be predicted accurately from such systems. An apparatus was therefore designed to enable microbial death on food surfaces to be quantified.
|Keywords||food poisoning; surface decontamination; microbial models; heating and cooling equipment; surface temperature measurements; 0908 Food Sciences; Food Science|
|Journal||Journal of Food Engineering|
|Journal citation||76 (1), pp. 7-18|
|Digital Object Identifier (DOI)||doi:https://doi.org/10.1016/j.jfoodeng.2005.05.012|
|21 Jul 2005|
|Publication process dates|
|Deposited||15 May 2017|
|Accepted||21 Jul 2005|
|Accepted author manuscript|
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