Radio frequency-only thermal processing of skimmed milk powder : Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation
Radio frequency (RF) is a dielectric heating technology that allows rapid and volumetric heating of milk powder, outperforming the heating uniformity of conventional powder heating methods. Typically, RF milk powder processing consists of a fast RF heating phase, followed by an oven heating phase in...
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 27. Sept., Seite 10820132241278804
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| Auteur principal: |
Tonti, Maria
(Auteur) |
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| Autres auteurs: |
Verheyen, Davy,
Kozak, Dmytro,
Tsakali, Efstathia,
Skåra, Torstein,
Van Impe, Jan F M |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2024
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Food safety
food microbiology
low-moisture food
milk powder
radio frequency processing |
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