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Thermal inactivation of Salmonella in ready-to-use therapeutic food and prediction using neural network and conventional models
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DOI：10.1016/j.foodres.2026.120333.png)
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Abstract
En 中文
• Heat treatment to reduce Salmonella in RUTF. • Over 5 log reductions were achieved at 85 °C after 60 min (D85°C = 10.3 min). • Over 7 log reduction was obtained at 95 °C after 30 min (D95°C = 4.1 min). • NN models could accurately predict Salmonella reduction during heat treatment.
Keywords:
Ready-to-use therapeutic food
Low-moisture food
Salmonella
Heat treatment
Machine learning
Journal
IF:
8
Papers:
1.7W
Citations:
7.9W
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Cited Papers