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QUALITY EVALUATION OF VEGETABLES PROCESSED BY MICROWAVE STERILIZATION/PASTEURIZATION
Microwave (MW) heating overcomes the disadvantages of slow conductive/convective heat transfer inherent in conventional thermal processes, and therefore has the potential to produce safe and high quality vegetable products. ...
Applications of computer simulation model in developing microwave assisted thermal processing
Microwave heating is a novel technology that has advantages in reducing heating time and improving food quality. A 915 MHz single-mode microwave assisted thermal sterilization (MATS) system was developed at Washington State ...
HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS
Radio frequency (RF) heating is considered as a promising technology for pathogen control in low moisture foods because of its advantages of volumetric and fast heating. However, the non-uniform heating problem hinders its ...