Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter

• Main Authors: Syamaladevi, Roopesh M, Ravi Kiran TadapaneniauthorBiological Systems Engineering Department, Washington State University, P.O Box 646120, Pullman, WA 99164-6120, USA, Jie XuauthorBiological Systems Engineering Department, Washington State University, P.O Box 646120, Pullman, WA 99164-6120, USA, Rossana Villa-RojasauthorBiological Systems Engineering Department, Washington State University, P.O Box 646120, Pullman, WA 99164-6120, USA, Juming TangauthorBiological Systems Engineering Department, Washington State University, P.O Box 646120, Pullman, WA 99164-6120, USA, Brady CarterauthorDecagon Devices, Inc., 2365 NE Hopkins Court, Pullman, WA 99163, USA, Shyam SablaniauthorBiological Systems Engineering Department, Washington State University, P.O Box 646120, Pullman, WA 99164-6120, USA, Bradley MarksauthorDepartment of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824-1323, USA
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: All purpose flour; ambient temperature; Decimal reduction time; heat tolerance; heat treatment; Low-moisture foods; pathogens; Peanut butter; Salmonella; sorption; sorption isotherms; vapors; Water activity; water content; Water sorption isotherm; wheat flour