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Chang X, Zhang L, Xu Q, Zheng Z, Wang R, Li Z. Continuous flow microwave heating and sterilization for liquid food. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Abstract
Continuous flow microwave sterilization for liquid food has advantages of a short time and high retention rate of nutrients. However, uneven microwave heating is the critical factor restricting the industrialization of microwave sterilization. This paper reviews the up-to-date research on the continuous flow microwave heating and the continuous flow microwave sterilization system for liquid food. The causes of the non-uniformity of continuous flow microwave heating are thoroughly discussed and the methods of improving the uniformity are proposed. Finally, the recommendations for future research of continuous flow microwave sterilization for liquid food are presented.
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Affiliation(s)
- Xiaoling Chang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Lixin Zhang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Guangdong Intelligent Filling Technology Limited Company , Guangdong , Foshan , China
| | - Zhaoqi Zheng
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Zhanyong Li
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
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Novel rapid cooling system design and modeling for continuous flow food processing systems. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Stoforos GN, Rezaei F, Simunovic J, Sandeep K. Enhancement of continuous flow cooling using hydrophobic surface treatment. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Designing system cavity geometry and optimizing process variables for continuous flow microwave processing. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100324] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Stoforos GN, Simunovic J. Computer‐aided design and experimental testing of continuous flow cooling of viscous foods. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12913] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- George N. Stoforos
- Department of Food, Bioprocessing and Nutrition SciencesNorth Carolina State University Raleigh North Carolina
| | - Josip Simunovic
- Department of Food, Bioprocessing and Nutrition SciencesNorth Carolina State University Raleigh North Carolina
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Siguemoto ÉS, Funcia EDS, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.06.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Sellgren KL, Gregory CW, Klem EJ, Piascik JR, Stoner BR. Microwave disinfection as a treatment for blackwater from dewatered sludge. Gates Open Res 2018. [DOI: 10.12688/gatesopenres.12801.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Background: Fast and efficient on-site treatment of blackwater, rejected from the dewatering process, can decrease the costs associated with disposal of fecal sludge removed from pit latrines by reducing the volume of sludge transported to the disposal site.Methods: In this study, we examine the potential use of low cost consumer microwave units for disinfecting pathogen-rich blackwater. Domestic bench top microwave units were modified to allow flow through and re-circulation of blackwater. Energy, throughput, and disinfection characteristics related to microwaves are studied and compared to conventional thermal heating. A custom flow through stack of 5 microwaves was designed and used to examine the feasibility of single pass, high throughput application.Results and Conclusions: The results show microwave energy does not play a role in the disinfection of blackwater. The benefits of a microwave disinfection system are shown to be high energy efficiency, compact size, and cost efficiency.
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Castillejo N, Martínez-Hernández GB, Lozano-Guerrero AJ, Pedreño-Molina JL, Gómez PA, Aguayo E, Artés F, Artés-Hernández F. Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1863-1872. [PMID: 28885683 DOI: 10.1002/jsfa.8665] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 06/30/2017] [Accepted: 08/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously determined. Furthermore, the heating effect on the main chemopreventive compounds of the smoothie and during its subsequent storage up to 30 days at 5 or 15 °C were studied. Such results were compared to conventional pasteurisation (CP; 90 °C for 45 s) while unheated fresh blended samples were used as the control. RESULTS A procedure was developed to predict the temperature distribution in samples inside the MW oven with the help of numerical tools. MW-treated samples showed the highest sulforaphane formation after 20 days, regardless of the storage temperature, while its content was two-fold reduced in CP samples. Storage of the smoothie at 5 °C is crucial for maximising the levels of the bioactive compound S-methyl cysteine sulfoxide. CONCLUSION The proposed MW treatment can be used by the food industry to obtain an excellent homogeneous heating of a green smoothie product retaining high levels of bioactive compounds during subsequent retail/domestic storage up to 1 month at 5 °C. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Antonio José Lozano-Guerrero
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Juan Luis Pedreño-Molina
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
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Chemat F, Rombaut N, Meullemiestre A, Turk M, Perino S, Fabiano-Tixier AS, Abert-Vian M. Review of Green Food Processing techniques. Preservation, transformation, and extraction. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.016] [Citation(s) in RCA: 296] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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12
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Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Stoforos GN, Farkas BE, Simunovic J. Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.07.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Lee SH, Choi W, Kim CT, Jun S. Development of a dual cylindrical microwave and ohmic combination heater for minimization of thermal lags in the processing of particulate foods. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ros-Polski V, Schmidt FL, Vitali AA, Marsaioli A, Raghavan VG. Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer. J Food Sci 2014; 79:E540-5. [DOI: 10.1111/1750-3841.12398] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Accepted: 01/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Valquíria Ros-Polski
- Dept. of Food Technology - Food Engineering College; UNICAMP - State Univ. of Campinas; SP - Brazil CEP 13083-862 C.P.: 6121
| | - Flávio L. Schmidt
- Dept. of Food Technology - Food Engineering College; UNICAMP - State Univ. of Campinas; SP - Brazil CEP 13083-862 C.P.: 6121
| | - Alfredo A. Vitali
- Institute of Food Technology - ITAL - Av. Brasil; 2880 - Campinas SP - Brazil CEP 13070-178 C.P.: 139
| | - Antonio Marsaioli
- Institute of Food Technology - ITAL - Av. Brasil; 2880 - Campinas SP - Brazil CEP 13070-178 C.P.: 139
| | - Vijaya G.S. Raghavan
- Dept. of Bioresource Engineering, Macdonald Campus; McGill Univ; 21111, Lakeshore Rd Ste-Anne-de-Bellevue H9X 3V9 Quebec Canada
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Nguyen LT, Choi W, Lee SH, Jun S. Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Wang TC, Chen BY, Shen YP, Wong JJ, Yang CC, Lin TC. Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03026.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Choi W, Nguyen LT, Lee SH, Jun S. A Microwave and Ohmic Combination Heater for Uniform Heating of Liquid-Particle Food Mixtures. J Food Sci 2011; 76:E576-85. [DOI: 10.1111/j.1750-3841.2011.02413.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Perino-Issartier S, Maingonnat JF, Chemat F. Microwave Food Processing. ALTERNATIVES TO CONVENTIONAL FOOD PROCESSING 2010. [DOI: 10.1039/9781849730976-00415] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Consumers prefer food products with enlarged shelf life, which are quick to prepare, healthy and fresh like. Traditional food processing methods are based on intensive heating and as a result cause quality loss. Minimal processing techniques such as microwaves approach consumer's demands to create fresh like products with enlarged shelf life. Microwave technology can be very useful for food processing, because products are heated directly instead of conventional heating by convection and conduction. This means a reduction of the total processing time, no overheating on the outside of the product, and preservation of the fresh product quality. This chapter presents a complete picture of current knowledge on application of microwave in food processing which has been used for different processes like blanching, sterilisation, thawing, drying and extraction of various products. In many cases combinations with microwaves gave the best results.
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Affiliation(s)
- Sandrine Perino-Issartier
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Jean-François Maingonnat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Farid Chemat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
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Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.01.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Steed L, Truong VD, Simunovic J, Sandeep K, Kumar P, Cartwright G, Swartzel K. Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. J Food Sci 2008; 73:E455-62. [DOI: 10.1111/j.1750-3841.2008.00950.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Steed LE, Truong VD. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees. J Food Sci 2008; 73:S215-21. [PMID: 18577013 DOI: 10.1111/j.1750-3841.2008.00774.x] [Citation(s) in RCA: 124] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
With high levels of polyphenolic compounds, purple-fleshed sweetpotatoes (PFSP) have been utilized as a healthy food commodity and source of natural food colorants in Asia. In the U.S. sweetpotato industry, there are growing interests in exploring these market opportunities for PFSP. A locally grown PFSP cultivar was analyzed for antioxidant properties. The total phenolic content ranged from 313.6 to 1483.7 mg chlorogenic acid equivalent/100 g fresh weight (fw), and anthocyanin contents were between 51.5 and 174.7 mg anthocyanins/100 g fw. The DPPH radical scavenging activities and were 47.0 to 87.4 micromol trolox equivalent (TE)/g fw, and the oxygen radical absorbance capacity (ORAC) values were between 26.4 and 78.2 micromol TE/g fw. Unlike orange-fleshed sweetpotatoes (OFSP), the steamed roots of PFSP formed a thick paste, which required a process modification to produce flowable purees. Rheological testing indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with flow properties similar to the OFSP purees. The PFSP purees had polyphenolic content and antioxidant capacity within ranges reported for various purple-colored fruits and vegetables.
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Affiliation(s)
- L E Steed
- Department of Food Science, Agricultural Research Service, South Atlantic Area, Food Science Research Unit, North Carolina State University, Raleigh, NC 27695-7624, USA
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Pérez-Díaz IM, Truong VD, Webber A, McFeeters RF. Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree. J Food Prot 2008; 71:639-42. [PMID: 18389715 DOI: 10.4315/0362-028x-71.3.639] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4 degrees C. However, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigerated storage. The effects of acidification or the addition of potassium sorbate and sodium benzoate on a population of L. monocytogenes inoculated into refrigerated (4 degrees C) sweet potato puree were determined. Inoculation of the refrigerated puree with L. monocytogenes at 10(6) CFU/ml resulted in a 3-log increase after 3 weeks storage of nonsupplemented puree. Supplementation of the sweet potato puree with 0.06% (wt/vol) sorbic acid or benzoic acid plus mild acidification of the sweet potato puree with citric acid to pH 4.2 prevented growth of L. monocytogenes during storage at 4 degrees C.
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Affiliation(s)
- Ilenys M Pérez-Díaz
- US Department of Agriculture, Agricultural Research Service, North Carolina State University, Raleigh 27695-7624, USA.
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Brinley T, Truong V, Coronel P, Simunovic J, Sandeep K. Dielectric Properties of Sweet Potato Purees at 915 MHz as Affected by Temperature and Chemical Composition∗. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701284291] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kumar P, Coronel P, Simunovic J, Sandeep K. Thermophysical and Dielectric Properties ofSalsa Con Quesoand its Vegetable Ingredients at Sterilization Temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701272312] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees. Food Res Int 2008. [DOI: 10.1016/j.foodres.2007.11.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Brinley T, Dock C, Truong VD, Coronel P, Kumar P, Simunovic J, Sandeep K, Cartwright G, Swartzel K, Jaykus LA. Feasibility of Utilizing Bioindicators for Testing Microbial Inactivation in Sweetpotato Purees Processed with a Continuous-Flow Microwave System. J Food Sci 2007; 72:E235-42. [DOI: 10.1111/j.1750-3841.2007.00371.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kumar P, Coronel P, Simunovic J, Sandeep K. Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System. J Food Sci 2007; 72:E121-4. [DOI: 10.1111/j.1750-3841.2007.00306.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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