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Brady P. Carter
Researcher at Decagon Devices
Publications - 19
Citations - 896
Brady P. Carter is an academic researcher from Decagon Devices. The author has contributed to research in topics: Water activity & Moisture. The author has an hindex of 11, co-authored 19 publications receiving 743 citations.
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Journal ArticleDOI
Frequency, electrical conductivity and temperature analysis of a low-cost capacitance soil moisture sensor
Fred Kizito,Colin S. Campbell,Gaylon S. Campbell,Douglas R. Cobos,Brody Teare,Brady P. Carter,Jan W. Hopmans +6 more
TL;DR: In this paper, the authors evaluated the ECH 2 O sensors for measurement of soil moisture content, bulk electrical conductivity (EC b ), and temperature across a range of soils, across a measurement frequency between 5 and 150MHz.
Journal ArticleDOI
Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review
Roopesh M. Syamaladevi,Juming Tang,Rossana Villa-Rojas,Shyam S. Sablani,Brady P. Carter,Gaylon S. Campbell +5 more
TL;DR: This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices and discusses the research needs to relate Thermal resistance of foodborne pathogens to aw value in those foods at elevated temperatures.
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Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter
Roopesh M. Syamaladevi,Roopesh M. Syamaladevi,Ravi Kiran Tadapaneni,Jie Xu,Rossana Villa-Rojas,Juming Tang,Brady P. Carter,Shyam S. Sablani,Bradley P. Marks +8 more
TL;DR: In this article, the relationship between temperature-induced changes in water activity and thermal resistance of Salmonella in all purpose wheat flour and peanut butter at elevated temperatures (80 oC) was investigated.
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Developments in glass transition determination in foods using moisture sorption isotherms
TL;DR: In this article, the glass transition of amorphous spray dried milk powder and polydextrose was investigated and shown to experience distinct inflection points in the water activity region where the transition temperature is close to the experimental temperature.
Journal ArticleDOI
A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures.
TL;DR: A method to obtain aw of a food sample for a specific moisture content at different temperatures which could be extended to obtain qst values for different moisture contents and hence, the moisture sorption isotherm of aFood sample at different Temperatures is presented.