Fifty Ohm radio frequency heating treatment under controlled atmosphere for inactivating Escherichia coli ATCC 25922 inoculated on almond kernels
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109124
Abstract: Abstract The purpose of the study was to validate effects of radio frequency (RF) heating under controlled atmosphere (CA) on thermal inactivation of E. coli ATCC 25922 in almond kernels. A 2.4 kW, 27.12 MHz, 50 Ω RF… read more here.
Keywords: coli atcc; almond; treatment; radio frequency ... See more keywords
Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16369
Abstract: Long-term transport and storage of peeled almonds under unsuitable conditions may cause the product's rejection. To get knowledge in this topic, peeled almonds were stored at 25°C and 60, 70, and 80% relative humidity (RH).… read more here.
Keywords: relative humidity; maritime transport; transport; almond kernels ... See more keywords
Thermal Inactivation Kinetics and Radio Frequency Control of Aspergillus in Almond Kernels
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DOI: 10.3390/foods11111603
Abstract: Mold infections in almonds are a safety issue during post-harvest, storage and consumption, leading to health problems for consumers and causing economic losses. The aim of this study was to isolate mold from infected almond… read more here.
Keywords: inactivation kinetics; almond; model; almond kernels ... See more keywords