Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating

Keyphrases

• Inactivation Kinetics 100%
• Salmonella Enterica Serovar Typhimurium (S. Typhimurium) 100%
• RF Heating 100%
• Red Pepper 100%
• Log Reduction 60%
• Radio Frequency 60%
• Salmonella 40%
• Weibull Model 40%
• Come-up Time 40%
• Goodness-of-fit 20%
• Temperature Rise 20%
• Heating Rate 20%
• Scale Factor 20%
• Water Activity 20%
• Survival Curve 20%
• Inactivation Effect 20%
• Dielectric Heating 20%
• 5-log Reduction 20%
• Holding Time 20%
• Heat Treatment Temperature 20%
• Shape Factor 20%
• Inactivation Curve 20%
• Low-moisture Foods 20%

Food Science

• Salmonella 100%
• Salmonella typhimurium 100%
• Water Activity 50%
• Dielectric Heating 50%