Jeyamkondan Subbiah

Continuous Radiofrequency-Assisted Thermal Processing of Packaged Soft Wheat Flour

Sreenivasula Reddy Boreddy & Jeyamkondan Subbiah · Current Journal of Applied Science and Technology · 2020

Soft wheat flour (SWF) is a low-moisture food ingredient in many ready-to-eat foods. Foodborne illnesses and outbreaks from consumption of multiple low-moisture foods heightened the importance of its microbiological safety. Traditional thermal processing methods take a long time...