Use of residence time versus screw speed in the response surface model for microbial inactivation during single-screw extrusion of low-moisture food
Author:
Funder
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference30 articles.
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3. Salmonella inactivation during extrusion of an oat flour model food;Anderson;Journal of Food Science,2017
4. Validation of extrusion as a killing step for Enterococcus faecium in a balanced carbohydrate-protein meal by using a response surface design;Bianchini;Journal of Food Protection,2012
5. Modelling of the flow pattern in a twin-screw extruder through residence time distribution experiments;Bounie;Journal of Food Engineering,1988
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1. Effects of extrusion specific mechanical energy and dryer conditions on the survival of Bacillus coagulans GBI-30, 6086 for commercial pet food applications;Animal Feed Science and Technology;2022-08
2. Validation of process technologies for enhancing the safety of low‐moisture foods: A review;Comprehensive Reviews in Food Science and Food Safety;2021-07-29
3. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods;Annual Review of Food Science and Technology;2021-03-25
4. Residence time in a single screw free helix extruder using a new solution to the biharmonic equation;Polymer Engineering & Science;2020-11-02
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