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REHYDRATION KINETICS OF MICROWAVE-DRIED OKRAS AS AFFECTED BY DRYING CONDITIONS

✍ Scribed by DILEK KILIÇ APAR; ELÇIN DEMIRHAN; BELMA ÖZBEK; GÖKÇE DADALI

Book ID
111340660
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
213 KB
Volume
33
Category
Article
ISSN
0145-8892

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In this study, Chinese-style sausage was subjected to three di †erent air-blast drying conditions commonly employed during the manufacturing process. The fate of Escherichia coli O157 : H7 during the drying period was determined and compared. The e †ect of curing agents on the survival of E coli O15