Dielectric Heating: A Review of Liquid Foods Processing Applications
| Autor: | Andres Abea, Pere Gou, Maria Dolors Guàrdia, Pierre Picouet, Marina Kravets, Sancho Bañón, Israel Muñoz |
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| Přispěvatelé: | Indústries Alimentàries, Qualitat i Tecnologia Alimentària |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| Popis: | Dielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave processes have been proven successful in providing a similar or better bacterial and enzymatic inactivation in liquid and semi-solid foods while improving the sensory and nutritional qualities of the fresh product when compared to conventional pasteurization. However, further investigations are necessary to advance scaling up of applications at different frequencies and to better understand heat distribution and energy consumption of industrial dielectric heating operations. info:eu-repo/semantics/acceptedVersion |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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