Effect of bed-depth on Inactivation of Enterococcus faecium NRRL B-2354 During Hot-Air Drying of Fresh Cut Apple Cubes
Print
EmailPrevious research evaluated the effect of hot-air drying of apple cubes on the lethality of two microorganisms at two temperatures. However, the effect of the drying bed depth on the lethality of the drying process is still unknown.
Did you find this article useful?
You Might Also Be Interested In
-
Food Safety Education Research and Extension Opportunities of HSSF
Published on September 21, 2021
-
Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli
Published on August 1, 2022
-
PADL Two-Day Workshop for High School Teachers
Published on March 9, 2022
-
Learning About Food Safety for Your Farming and Processing Business
Published on July 13, 2022
-
Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education
Published on February 9, 2021
-
Trend Food Handling with Food Safety Implications: Nut Soaking And Drying
Published on October 18, 2022