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Demonstrations 21 - 40 of 72
Assessing the Risk of Food Poisoning
Probabilistic Model Showing Sigmoid Semilogarithmic Survival
Weibullian versus Log-Linear Microbial Survival Models
Brix Corrections for Citric Acid and Temperature
Kjeldahl Method for Determining Percent Protein from Percent Nitrogen
Structure of Dilute Suspensions
Food Preservation Hurdle Technology
Relaxation of a Discrete Maxwell Model
Estimating Processing Times in a Row of Storage Tanks
Nonisothermal Degradation Kinetics
Expanded Fermi Solution to Retrodict the Initial from the Final Number in a Stochastic Process
Isothermal Germination of Seeds and Microbial Spores
Extracting Microbial Inactivation Parameters from Final Survival Ratios
Dehydration by a Desiccant
Erosion Index for Particulates
Eyring-Polanyi versus Exponential Model for Chemical Reactions
Comparing Measures of Line Jaggedness
Simulating Temperature versus Time Relationships in the Thermal Preservation of Foods
Comparison of Food Moisture Sorption Isotherm Equations
Three Component Food Mixtures
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