Salmonella spp. Inactivation During Hot Air Drying of Apples: Influence of Temperature, Bed Depth, and Air Velocity
Dried fruit has been linked to recalls and outbreaks due to microbiological hazards. While most drying processes are optimized for product quality, microbiological safety may not always be prioritized. The food industry is required to validate process preventive controls to ensure they significantly...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-09-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X25001498 |
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