MICROFLORA CHANGES IN TUNA MINCE DURING CONVECTION AIR DRV1NG
- 1 November 2000
- journal article
- research article
- Published by Taylor & Francis Ltd in Drying Technology
- Vol. 18 (10), 2369-2379
- https://doi.org/10.1080/07373930008917847
Abstract
Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.Keywords
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