Influence of the design of fresh-cut food washing tanks on the growth kinetics of
Food biotechnology
Food microbiology
Food safety
Microbiofilms
Journal
iScience
ISSN: 2589-0042
Titre abrégé: iScience
Pays: United States
ID NLM: 101724038
Informations de publication
Date de publication:
25 Jun 2021
25 Jun 2021
Historique:
received:
28
10
2020
revised:
25
02
2021
accepted:
29
04
2021
entrez:
7
6
2021
pubmed:
8
6
2021
medline:
8
6
2021
Statut:
epublish
Résumé
Mitigation of cross-contamination of fresh-cut food products at the washing step was studied by investigating how the vat design would affect the biofilm contamination surfaces. Hygienic design features such as no horizontal surfaces and only open angles exceeding 100° were proposed. The flow organization (velocity streamlines, wall shear stresses, and dynamics of the flow) was identified by means of computational fluid dynamics (CFD) calculation.
Identifiants
pubmed: 34095785
doi: 10.1016/j.isci.2021.102506
pii: S2589-0042(21)00474-0
pmc: PMC8164039
doi:
Types de publication
Journal Article
Langues
eng
Pagination
102506Informations de copyright
© 2021 The Authors.
Déclaration de conflit d'intérêts
The authors declare no competing interests.
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