Microwave Pasteurization and Sterilization of Foods
نویسندگان
چکیده
CONTENTS 28.
منابع مشابه
Continuous Microwave Processing and Preservation of Acidic and Non Acidic Juice Blends
Continuous microwave processing system is one of the pasteurization/sterilization techniques that offer good potential for high quality, reduced process times and energy as compared with conventional techniques. The overall goal of these studies was to process and preserve the fruit and vegetable juices through continuous flow of microwave heating system. Two categories of 10 blends were prepar...
متن کاملDielectric Properties of Mashed Potatoes Relevant to Microwave and Radio-frequency Pasteurization and Sterilization Processes
Dielectric properties of mashed potatoes relevant to microwave and radio-frequency (RF) pasteurization and sterilization processes were measured over 1 to 1800 MHz and 20 °C to 120 °C. Effects of moisture content (81.6% to 87.8%, wb) and salt content (0.8% to 2.8%, wb) were investigated. Dielectric loss factors and constants decreased with frequency. Dielectric loss factors increased with tempe...
متن کاملUnlocking Potentials of Microwaves for Food Safety and Quality
Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory r...
متن کاملHigh hydrostatic pressure
The use of high pressure processing (HPP) in the food industry was developed as an alternative to common thermal processes, such as pasteurization and sterilization, to produce a microbiologically safe food while avoiding and reducing undesirable changes in sensory, physiochemical and nutritional properties of foods. The use of high pressure at high temperatures as a tool for sterilization (hig...
متن کاملRequisite Scientific Parameters for Establishing the Equivalence of Alternative Methods of Pasteurization† ADOPTED 27 AUGUST 2004, WASHINGTON, D.C. NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS
Executive Summary I. Charge and Statement of the Problem II. NACMCF Definition of Pasteurization III. Response to Questions in the Charge 1. What are the scientific criteria that should be used to determine if a process is equivalent to pasteurization? 2. What, if any, further research is needed to determine criteria? 3. What is the most resistant microorganism of public health significance for...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2007