Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 315-323

  Hamoud Agha, Mohamad Mazen ^a   Curet, Sébastien ^a   Simonin, Hélène ^a   Boillereaux, Lionel ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

Escherichia coli K12 CIP 54.117; Finite element; Microwave pasteurization; Predictive microbiology; Thermal inactivation

Indexed keywords

3D FINITE ELEMENT; CALCIUM ALGINATE GELS; CONVENTIONAL APPROACH; COUPLED MODELING; COUPLED MODELS; DYNAMIC HEATING; ESCHERICHIA COLI K12; FINITE ELEMENT; GEL MEDIUM; INACTIVATION EFFICIENCY; MAXWELL'S EQUATIONS; MICROBIAL INACTIVATION; MICROWAVE PROCESSING; MICROWAVE TREATMENT; PREDICTIVE MICRO-BIOLOGY; THERMAL HETEROGENEITY; THERMAL INACTIVATION; WATER BATHS;

DIELECTRIC PROPERTIES; EFFICIENCY; ESCHERICHIA COLI; FINITE ELEMENT METHOD; MAXWELL EQUATIONS; MICROWAVE HEATING; WATER TREATMENT;

COUPLED CIRCUITS;

ESCHERICHIA COLI;

EID: 84873287964     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.030     Document Type: Article

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