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Showing 1 to 4 of 4 for “"vacuum assisted steam"”.
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Thermal Modeling of Vacuum Assisted Steam Pasteurization for Improved Product Safety of Low Water Activity Foods
Vacuum assisted steam pasteurization is a common method used to kill harmful pathogens on low water activity foods (LWAFs). During this treatment process it is generally believed that the steam will quickly penetrate through the small gaps within a package of product and condense on the surfaces …
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Impacts of low-water activity food type on inactivation kinetics and models of foodborne pathogens treated with low-temperature, vacuum-assisted steam processing
… several aspects of LWAF safety by evaluating a steam process as a strategy to remove pathogen contamination from LWAF, modeling the inactivation of such treatments, and studying the thermal resistances of two E. coli strains in low-water activity solutions. Low-temperature, vacuum-assisted steam …
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Inactivation Of Salmonella And Surrogate Bacteria On Cashews And Macadamia Nuts Exposed To Saturated Steam And Propylene Oxide Treatments
Saturated steam (SS) and propylene oxide (PPO) fumigation are two common methods to improve microbiological quality and safety of tree nuts. Validation of these processes is needed to ensure adequate control of bacterial pathogens. Since pathogens cannot be studied in food processing environments, …
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Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation
… and potential pathogens on spices include steam treatments and ethylene oxide (EtO) fumigation. The objectives of this research were to identify the effectiveness of a lab-scale steam apparatus and a commercial EtO process on the inactivation of Salmonella enterica or Enterococcus faecium …