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Inactivation of Escherichia coli on almonds using nonthermal plasma
- Source :
- Journal of Food Science. March, 2007, Vol. 72 Issue 2, pM62, 5 p.
- Publication Year :
- 2007
-
Abstract
- A study is conducted to examine the applicability of nonthermal plasma (NTP) technology for the pasteurization of almonds. The NTP reduction are found to follow the 1st-order reaction kinetics, and the reduction rate constants varied with almond types and vary with almond types and grades.
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 72
- Issue :
- 2
- Database :
- Gale General OneFile
- Journal :
- Journal of Food Science
- Publication Type :
- Academic Journal
- Accession number :
- edsgcl.165154653