There are two profiles corresponding to water sorption isotherms of wheat flour at various temperatures, and survivor curves of Salmonella and Enterococcus faecium in wheat flour at three temperatures
Using the Arrhenius equation, this computational code describes a source term used in the CFD equations and enables to calculate numerically an inactivation rate of Escherichia Coli bacteria under tem
There are two profiles corresponding to water sorption isotherms of wheat flour at various temperatures, and survivor curves of Salmonella and Enterococcus faecium in wheat flour at three temperatures
SODIS performance on the inactivation of E. coli under different irradiance and temperature conditions. Experimental data for calibration of inactivation models.
