| 1 - 6 |
Predicting the reduction in microbes on the surface of foods during surface pasteurisation - the'BUGDEATH' project
James SJ, Evans JA |
| 7 - 18 |
Design and development of apparatus to provide repeatable surface temperature-time treatments on inoculated food samples
Foster AM, Ketteringham LP, Swain MJ, Kondjoyan A, Havet M, Rouaud O, Evans JA |
| 19 - 26 |
New apparatus to provide repeatable surface temperature-time treatments on inoculated food samples
Foster AM, Ketteringham LP, Purnell GL, Kondjoyan A, Havet M, Evans JA |
| 27 - 31 |
Heat inactivation of Listeria monocytogenes Scott A on potato surfaces
Gaze JE, Boyd AR, Shaw HL |
| 32 - 40 |
Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157 : H7 surface inoculated onto beef, pork and chicken
McCann MS, Sheridan JJ, McDowell DA, Blair IS |
| 41 - 48 |
Use of Salmonella enterica serovar Typhimurium DT104 expressing lux genes to assess, in real time and in situ, heat inactivation and recovery on a range of contaminated food surfaces
Lewis RJ, Baldwin A, O'Neill T, Alloush HA, Nelson SM, Dowman T, Salisbury V |
| 49 - 52 |
Use of bioluminescence to evaluate the effects of rapid cooling on recovery of Salmonella enterica serovar Typhimurium DT104 after heat treatment
Lewis RJ, Robertson K, Alloush HM, Dowman T, Salisbury V |
| 53 - 62 |
Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions
Kondjoyan A, Rouaud O, McCann MS, Havet M, Foster A, Swain M, Daudin JD |
| 63 - 69 |
Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air -II. Validations of product surface temperature and water activity under fast transient air temperature conditions
Kondjoyan A, McCann MS, Rouaud O, Havet M, Foster AM, Swain M, Daudin JD |
| 70 - 78 |
Observer-based tracking control of superficial temperature
Ulloa RZ, Rouaud O, Havet M, Boillereaux L |
| 79 - 88 |
Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data
Valdramidis VP, Geeraerd AH, Gaze JE, Kondjoyan A, Boyd AR, Shaw HL, Van Impe JF |
| 89 - 94 |
A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions
Gil MM, Brandao TRS, Silva CLM |
| 95 - 103 |
Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments - software development
Gil MM, Pereira PM, Brandao TRS, Silva CLM, Kondjoyan A, Valdramidis VP, Geeraerd AH, Van Impe JFM, James S |
| 104 - 111 |
Application of aqueous ozone for treating pre-cut green peppers (Capsicum annuum L.)
Ketteringham L, Gausseres R, James SJ, James C |
