Microwave and radio frequency processing

Journal of Food Science

Volumn 65, Issue 8 SPEC. SUPPL., 2000, Pages 32-41

  Datta, A K ^a   Davidson, P M ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034487962     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2000.tb00616.x     Document Type: Article

References (94)

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2. Effect of shielding on flow profiles in water in a cylindrical container during microwave heating
3. The potential of Bach
4. Radio- frequency pas teurization of cured hams
5. Microwave pasteurization of prepared meals
6. Modeling the pasteurization of prepared meal with microwaves at 896 MHz
7. Thermal processing of food packaging waste using microwave heating
8. Effects of microwave irradiation on microorganisms
9. Microwave treatment of pasteurized milk
10. The effect of microwaves on nutrient value of foods
11. Destruction of Escherichia coil and Salmonella typhimurium in microwave-cooked soups
12. Quality optimization of dielectric heating processes
13. Thermal time distributions for microwave and conventional heating of food
14. Temperature uniformity of microwave heated foods as influenced by product type and composition
15. Predicting temperature range in food slabs undergoing long term low power microwave heating
16. Kinetics of Escherichia coil destruction by microwave irradiation
17. Effect of microwaves on microorganisms in foods
18. Effect of microwaves on Escherichia coli and Bacillus subtilis
19. Microwave pasteurization of raw milk
20. Microwave sterilization
21. Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens - A review
22. Parameters affecting destruction of Salmonella spp. by microwave heating
23. Evaluation of the integrated time-temperature effect in thermal processing of foods
24. Radio-frequency pasteurization of sausage emulsions as a continuous process
25. Mechanism of microwave sterilization in the dry state
26. Microwave heating substances under hydrostatic pressure
27. Effects of microwave irradiation on some membrane-related process in bacteria
28. A system for continuous processing of food pouches using microwave energy
29. Comparative study on injury and recovery of Staphylococcus aureus using microwaves and conventional heating
30. The effect of microwave sublethal heating on the ribonucleic acids of Staphylococcus aureus
31. Intrinsic chemical markers for aseptic processing of partic- ulate foods
32. Microwave Heating of Food
33. Use of microwave ovens to pasteurize milk
34. Inactivation of microorganisms with microwaves at reduced temperatures
35. Development of a process for detecting nonthermal effects of a microwave energy on microorganisms at low temperature
36. Heating characteristics of milk constituents in a microwave pasteurization system
37. Bacterial survival and thermal responses of beef loaf after microwave processing
38. Short electric wave radiation in biology
39. Microwave food processing: Pasteurization and sterilization: A review
40. Laboratory manual for food canners and processors
41. Temperature distribution of microwave heating-spheres and cylinders
42. Assessment of microwave sterilization of foods using intrinsic chemical markers
43. Electromagnetic radiation fundamentals and their applications in food technology
44. Batch microwave heating of liquids: An experimental study
45. Temperature distribution in microwave-heated food models
46. Effects of microwaves on food and related materials
47. Microwave pasteurization, sterilization, blanching, and pest control in the food industry
48. Microwave heating uniformity of ready meals as affected by placement, composition, and geometry
49. A review of microwave for food processing
50. Heat and mass transfer in microwave processing
51. Commercial pasteurization and sterilization of food products using microwave technology
52. Survival of Salmonella typhimurium in roasting chickens cooked in a microwave, convention microwave and conventional electric oven
53. Continuous-flow microwave heating of orange juice: Evidence of nonthermal effects
54. In-home pasteurization of raw goat's milk by microwave treatment
55. Quantitative evaluation of thermal process using time temperature integrators
56. Mechanism of lethal action of 2,450-MHz radiation on microorganism
57. Microwave pasteurization of milk in a continuous flow unit. Effects on the cheese-making properties of goat's milk
58. Utilization of microwaves in the study of reaction kinetics in liquid and semi-solid media
59. Effect of microwave radiation on thiamin degradation kinetics
60. Microwave sterilization of pea flour and pea protein concentrate
61. Coupled electromagnetic and thermal modeling of microwave oven heating of foods
62. Evaluation of microwave cooking procedures and ovens for devitalizing trichinae in pork roasts