Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
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چکیده
This section describes the uses of ultrasound in the food industry. A general theory about the mechanism of microbial inactivation is presented. Data from inactivation of food microorganisms are scarce, and most applications of ultrasound involve its use in combination with other preservation methods. This review points to the need for more research on microbial inactivation in food systems when ultrasonication is used with other methods.
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