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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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 27. Sept., Seite 10820132241278804
1. Verfasser:	Tonti, Maria (VerfasserIn)
Weitere Verfasser:	Verheyen, Davy, Kozak, Dmytro, Tsakali, Efstathia, Skåra, Torstein, Van Impe, Jan F M
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Food safety food microbiology low-moisture food milk powder radio frequency processing