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Volumn 85, Issue 4, 2008, Pages 528-536

Sterilization solutions for aseptic processing using a continuous flow microwave system

Author keywords

Aseptic processing; Dielectric properties; Microwave heating; Sterilization solution

Indexed keywords

CORRELATION METHODS; DIELECTRIC PROPERTIES; FOOD PRODUCTS; MICROWAVE HEATING; STERILIZATION (CLEANING);

EID: 35748941978     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.016     Document Type: Article
Times cited : (45)

References (14)
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    • Chakrabandhu K., and Singh R.K. Rheological properties of coarse food suspensions in tube flow at high temperatures. Journal of Food Engineering 66 (2005) 117-128
    • (2005) Journal of Food Engineering , vol.66 , pp. 117-128
    • Chakrabandhu, K.1    Singh, R.K.2
  • 2
    • 0042466427 scopus 로고    scopus 로고
    • Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz
    • Coronel P., Simunovic J., and Sandeep K.P. Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz. Journal of Food Science 68 6 (2003) 1976-1981
    • (2003) Journal of Food Science , vol.68 , Issue.6 , pp. 1976-1981
    • Coronel, P.1    Simunovic, J.2    Sandeep, K.P.3
  • 5
    • 0001416343 scopus 로고
    • Advances in microwave food processing
    • Giese J. Advances in microwave food processing. Food Technology 46 9 (1992) 118-123
    • (1992) Food Technology , vol.46 , Issue.9 , pp. 118-123
    • Giese, J.1
  • 7
    • 0000386556 scopus 로고
    • Heating characteristics of milk constituents in a microwave pasteurization system
    • Kudra T., Van de Voort F.R., Raghavan G.S.V., and Ramaswamy H.S. Heating characteristics of milk constituents in a microwave pasteurization system. Journal of Food Science 56 4 (1991) 931-937
    • (1991) Journal of Food Science , vol.56 , Issue.4 , pp. 931-937
    • Kudra, T.1    Van de Voort, F.R.2    Raghavan, G.S.V.3    Ramaswamy, H.S.4
  • 12
    • 0034339032 scopus 로고    scopus 로고
    • The effect of selected salts on the microwave heating of starch solutions
    • Rozzi N.L., and Singh R.K. The effect of selected salts on the microwave heating of starch solutions. Journal of Food Processing and Preservation 24 (2000) 265-273
    • (2000) Journal of Food Processing and Preservation , vol.24 , pp. 265-273
    • Rozzi, N.L.1    Singh, R.K.2
  • 13
    • 0032454929 scopus 로고    scopus 로고
    • Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating
    • Tajchakavit S., Ramaswamy H.S., and Fustier P. Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating. Food Research International 31 10 (1998) 713-722
    • (1998) Food Research International , vol.31 , Issue.10 , pp. 713-722
    • Tajchakavit, S.1    Ramaswamy, H.S.2    Fustier, P.3
  • 14
    • 0036530373 scopus 로고    scopus 로고
    • Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions
    • Vais A.E., Palazoglu T.K., Sandeep K.P., and Daubert C.R. Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions. Journal of Food Process Engineering 25 1 (2002) 41-61
    • (2002) Journal of Food Process Engineering , vol.25 , Issue.1 , pp. 41-61
    • Vais, A.E.1    Palazoglu, T.K.2    Sandeep, K.P.3    Daubert, C.R.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.