English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Validation of a simple and inexpensive dehydration system used to achieve required lethality levels in jerky products is described. Factors influencing the dehydration process were investigated. Steps in the process can be used as validation guidelines for similar systems. Temperature variations within the drying chamber were reduced by improving air circulation and tuning the ventilation system with regard to fan speed, fan blade clearance and air flow path. The me- chanical complexity of the system was simplified by replacing multiple, high-speed fans with a single, low-speed, high- volume fan. Wet-bulb temperature in the dehydration chamber was compared to the internal temperature of 6 mm thick marinated beef jerky slices during the pasteurization process. There was no significant difference between the dehydrator wet-bulb temperature and the product internal temperature after the wet-bulb temperature reached 60 C. Wet-bulb tem- perature can be used as an effective critical control point (CCP) for product pasteurization for specific cases when verified with field trials.

Validation Guidelines for a Jerky Pasteurization Process in a Low-Cost Dehydrator~!2008-04-21~!2008-04-30~!2008-06-12~!