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Updated: Feb 19, 2026

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使用一种新的低湿度控制方法量化细菌对干燥和烤过程的耐热性

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
概括

这项研究开发了一种控制湿度的方法,用于研究干燥食品中的病原体失活. 分子3A有效地创造了干燥的条件,使得Salmonella的关键热阻力数据收集成为可能.

关键词:
干燥剂 干燥剂 干燥剂肠球菌 (Enterococcus faecium) 是一个有毒的菌株.低水分的食物是低水分的食物.相对湿度 相对湿度沙门氏菌是一种沙门氏菌.热不活化 热不活化

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