Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics.

The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika.

Moisture dependent physical properties of lathyrus.

The moisture dependent physical properties of different lathyrus varieties namely NLK-40, Pratik and Ratan were studied at moisture content of 7.33 to 30.29, 6.