Data for: Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: influence of water activity at high temperatures

These two documents are raw data and analyzed data for two main parts of this study: water sorption isotherms of wheat flour at different temperatures, and microbial inactivation kinetics of Salmonella and Enterococcus faecium in wheat flour at three temperatures (75, 80 and 85°C) and three water activity levels (0.30, 0.45, and 0.60, measured at 25°C prior to heat treatments).

本数据集包含两份文件，分别对应本研究两大核心研究模块的原始数据与分析后数据：一是不同温度条件下小麦粉的水分吸着等温线；二是小麦粉中沙门氏菌（Salmonella）与屎肠球菌（Enterococcus faecium）的微生物灭活动力学数据，该实验设置了75、80、85℃三个温度梯度，以及0.30、0.45、0.60三个水分活度（water activity）水平，所有水分活度均于热处理前在25℃下测定。