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Drying Technology
An International Journal
Volume 29, 2011 - Issue 11: Grain Drying
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Original Articles

Modeling the Effect of Temperature and Water Activity on the Growth Rate and Lag Phase of Aspergillus flavus during Rice Drying

Xiaoyu Yue College of Engineering, China Agricultural University, Beijing, China; Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, China
,
Jixue Sui Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, China
,
Tiangui Niu College of Food Science & Nutrition Engineering, China Agricultural University, Beijing, China
,
Yanjuan Liu Henan Business College, Zhengzhou, China
&
Xiangdong Liu College of Engineering, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
Pages 1306-1312 | Published online: 11 Jul 2011

Citations (12)

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Read on this site (1)

Naphaporn Chiewchan, Arun S. Mujumdar & Sakamon Devahastin. (2015) Application of Drying Technology to Control Aflatoxins in Foods and Feeds: A Review. Drying Technology 33:14, pages 1700-1707.
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Articles from other publishers (11)

Lien Thi Kim Phan, Hoan Xuan Nguyen, Sarah De Saeger, Liesbeth Jacxsens, Mia Eeckhout & Frank Devlieghere. (2022) Predictive modelling of the radial growth of Aspergillus flavus and Fusarium proliferatum on paddy and white rice (Oryza sativa). International Journal of Food Microbiology 375, pages 109743.
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Qian Chen, Zhiyao Zhao, Xiaoyi Wang, Ke Xiong & Ce Shi. (2022) Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process. Innovative Food Science & Emerging Technologies 75, pages 102912.
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Qian Chen, Zhiyao Zhao, Xiaoyi Wang, Ke Xiong & Ce Shi. (2021) A dynamic risk assessment approach based on stochastic hybrid system: Application to microbial hazards in food processing. Microbial Risk Analysis 19, pages 100163.
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Mahror Norlia, Selamat Jinap, Mahmud Ab. Rashid Nor-Khaizura, Son Radu, Joshua Mark John, Mohd Azuar Hamizan Rahman, Mshelia Ladi Peter & Zawiyah Sharif. (2020) Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar. International Journal of Food Microbiology 335, pages 108836.
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Teresa Sandoval-Contreras, Maricarmen Iñiguez-Moreno, Luis Garrido-Sánchez, Juan Arturo Ragazzo-Sánchez, José Alberto Narváez-Zapata, Felipe Ascencio & Montserrat Calderón-Santoyo. (2020) Predictive Model for the Effect of Environmental Conditions on the Postharvest Development of Colletotrichum gloeosporioides Strains Isolated from Papaya (Carica papaya L.). Journal of Food Protection 83:9, pages 1495-1504.
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V. Alonso, L. Cavaglieri, A.J. Ramos, A. Torres & S. Marin. (2017) Modelling the effect of pH and water activity in the growth of Aspergillus fumigatus isolated from corn silage . Journal of Applied Microbiology 122:4, pages 1048-1056.
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Carlos E. Kosegarten, Nelly Ramírez-Corona, Emma Mani-López, Enrique Palou & Aurelio López-Malo. (2017) Description of Aspergillus flavus growth under the influence of different factors (water activity, incubation temperature, protein and fat concentration, pH, and cinnamon essential oil concentration) by kinetic, probability of growth, and time-to-detection models. International Journal of Food Microbiology 240, pages 115-123.
Crossref
Connor W. Barth, Susan E. Meyer, Julie Beckstead & Phil S. Allen. (2015) Hydrothermal time models for conidial germination and mycelial growth of the seed pathogen Pyrenophora semeniperda. Fungal Biology 119:8, pages 720-730.
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P. Asurmendi, C. Barberis, L. Pascual, A. Dalcero & L. Barberis. (2015) Influence of Listeria monocytogenes and environmental abiotic factors on growth parameters and aflatoxin B1 production by Aspergillus flavus. Journal of Stored Products Research 60, pages 60-66.
Crossref
Sonia Marín, Antonio J. Ramos & V. Sanchis. (2012) Modelling Aspergillus flavus growth and aflatoxins production in pistachio nuts. Food Microbiology 32:2, pages 378-388.
Crossref
A. Astoreca, G. Vaamonde, A. Dalcero, A.J. Ramos & S. Marín. (2012) Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn. International Journal of Food Microbiology 156:1, pages 60-67.
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