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Updated: Feb 19, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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新しい低湿度制御方法を使用して,乾燥およびローストプロセスにおける細菌の耐熱性を定量化する.

Rajesh Dangal1, Tejaswi Boyapati1, Kasiviswanathan Muthukumarappan1

  • 1Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, SD 57007, United States of America.

Food research international (Ottawa, Ont.)
|February 18, 2026
PubMed
まとめ

この研究では,乾燥食品における病原体不活性化を研究するために,湿度を制御する方法を開発しました. 分子シート3Aは,乾燥状態を効果的に作り,サルモネラ菌の重要な耐熱データ収集を可能にしました.

キーワード:
乾燥剤は乾燥剤として使われます.エントロコッカス・フェシウム (Enterococcus faecium) とは低水分食品は,水分が少ない食品です.相対湿度 相対湿度サルモネラ サルモネラ熱不活性化による熱不活性化

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