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

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 (75, 80, and 85°C) and three water activity levels (0.3, 0.45, and 0.60 measured at 25°C, prior to isothermal treatments).

本数据集包含两类数据：其一为不同温度条件下小麦粉的水分吸附等温线（water sorption isotherms）；其二为小麦粉中沙门氏菌（Salmonella）与屎肠球菌（Enterococcus faecium）的存活曲线。该存活曲线实验设置了3个温度梯度（75℃、80℃、85℃）与3个水分活度（water activity）水平，各水平的数值为0.3、0.45及0.60，且于25℃下、等温处理前测定。