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Full-Text Articles in Food Processing
Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau
Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The reputation of low-moisture foods as safe foods has been crumbling over the past decade due to repeated involvement in foodborne illness outbreaks. Although various pasteurization technologies exist, a majority are thermal processes and have not been well-characterized for pasteurizing low-moisture foods. In addition, the nature of a low-moisture food matrix introduces various experimental complications that are not encountered in high-moisture foods. In this dissertation, the development, building instructions, and characterization of various open source tools for studying the inactivation kinetics of microorganisms in low-moisture foods are described. The first tool is the TDT Sandwich, a dry heating device for …
Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma
Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of …