Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.
|Number of pages||11|
|Publication status||Published - Nov 2000|
- Convection drying
- Drying stress
- Microbiological quality
ASJC Scopus subject areas
- Chemical Engineering (miscellaneous)