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Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation
(ELSEVIER SCI LTD, 2022)
The increase in foodborne pathogen cases in low moisture foods has raised a significant food safety concern for food industry. One of the most significant outbreaks related with these food products was observed in 2008-2009 ...
Microwave decontamination processing of tahini and process design considerations using a computational approach
(Elsevier Ltd, 2023)
Tahini, as a low moisture food product, is linked to several outbreaks of Salmonella recently even though a high temperature roasting (of sesame seeds) through its production is involved. Therefore, a final decontamination ...