Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Craig B. Koskiniemi"'
Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization
Publikováno v:
LWT - Food Science and Technology. 54:157-164
The study evaluated the use of 915 MHz continuous microwave processing with a rotation apparatus for pasteurization of acidified vegetable packages. Broccoli florets, and 1.2 cm cubes of broccoli stems, red bell pepper, and sweetpotato were pre-equil
Publikováno v:
International Journal of Food Properties. 16:917-927
In order to design a continuous microwave process for pasteurization of acidified vegetables, equilibration phenomena in acid and salt solutions must be examined with regards to changes in dielectric properties. The objective of this study was to exa
Publikováno v:
Journal of Food Engineering. 105:149-160
Continuous microwave processing to produce shelf-stable acidified vegetables with moderate to high salt contents poses challenges in pasteurization due to reduced microwave penetration depths and non- uniform heating. Cups of sweetpotato, red bell pe