Microwave sterilization of sliced beef in gravy in 7-oz trays

Journal of Food Engineering

Volumn 89, Issue 4, 2008, Pages 375-383

  Tang, Zhongwei ^a   Mikhaylenko, Galina ^a   Liu, Fang ^a   Mah, Jae Hyung ^a   Pandit, Ram ^a   Younce, Frank ^a   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Beef; Cold spot; Heating pattern; Inoculated pack studies; Microwave sterilization; Processing schedule

Indexed keywords

ARTIFICIAL INTELLIGENCE; COLLOIDS; COMPUTER VISION; DIELECTRIC PROPERTIES; FOOD PRESERVATION; GELATION; HEATING; IMAGE PROCESSING; MICROWAVES; STERILIZATION (CLEANING);

(PL) PROPERTIES; CHEMICAL; COLD SPOTS; HEATING PATTERNS; MICROWAVE (MW) ENERGY; MICROWAVE STERILIZATION; PILOT SCALE; SINGLE MODES; WHEY PROTEIN (WP);

CANNING;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES;

EID: 47649127863     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.04.025     Document Type: Article

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