Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice
| العنوان: | Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice |
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| المؤلفون: | Shantae A. Wilson, Rebecca Bowie, Griffiths G. Atungulu, Zeinab Mohammadi Shad, Abass A. Oduola |
| المصدر: | Journal of Food Safety. 40 |
| بيانات النشر: | Wiley, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0303 health sciences, genetic structures, 030306 microbiology, Chemistry, Infrared wavelength, 04 agricultural and veterinary sciences, 040401 food science, Microbiology, Microbial inactivation, 03 medical and health sciences, 0404 agricultural biotechnology, Parasitology, Food science, Food Science |
| الوصف: | This study investigated the effects of broadband and selected infrared (IR) wavelength treatments of rough rice on microbial inactivation. Rough rice was treated at different IR wavelengths and product‐to‐emitter distances (110, 275, and 440 mm) followed by tempering at 60°C for 4 hr. The total mold and aerobic plate counts (APC) on non‐treated and treated samples were determined. Significant total mold reductions of 1.14 and 3.11 log CFU/g were obtained after IR heating using broadband and selected wavelengths, respectively (p |
| تدمد: | 1745-4565 0149-6085 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::d6ed0da464e4e7e37ab2b60b49234582 https://doi.org/10.1111/jfs.12764 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........d6ed0da464e4e7e37ab2b60b49234582 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17454565 01496085 |
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