Ren Yang Ph.D.

Ren Yang, Ph.D., is a Postdoctoral Research Associate at the Department of Biological Systems Engineering, Washington State University in Pullman, Washington. His research interests include sustainable, systems-based solutions for ensuring low-moisture food safety; the use of RF preheating of cold, high-moisture particulate biomaterials to reduce drying time; the accuracy and durability of existing humidity sensors at conditions of high temperature and high humidity; and design of a controllable pasteurization process that can be easily validated for multiple low-moisture foods. He holds a Ph.D. in Food Engineering from Washington State University, a M.S. degree in Food Safety and Technology from the Illinois Institute of Technology, and a B.Eng. degree in Food Science and Engineering from Northwest University.

Articles

ARTICLES

coffee beans

Developing Thermal Control of Salmonella in Low-Moisture Foods Using Predictive Models

Salmonella is highly resistant to heat inactivation in low-moisture food systems, but pilot-scale thermal treatments show promise for combatting it
Ren Yang Ph.D. Juming Tang Ph.D.
August 7, 2023

This article discusses the latest research elucidating the main reason why foodborne pathogens like Salmonella are more resistant to heat inactivation in low-moisture food (LMF) systems, including quantitative data relating thermal treatment temperature and water activity/relative humidity to the log-reduction rate of bacterial pathogens in different LMF. Case studies on pilot-scale thermal treatments for the control of Salmonella in LMF are also presented. 


Read More

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!