Verification of radio frequency pasteurization process for in-shell almonds

Journal of Food Engineering

Volumn 192, Issue , 2017, Pages 103-110

  Li, Rui ^a   Kou, Xiaoxi ^a   Cheng, Teng ^a   Zheng, Ajuan ^a   Wang, Shaojin ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Escherichia coli ATCC 25922; In shell almonds; Pasteurization; Quality; Radio frequency

Indexed keywords

DRYING; ELECTRODES; ESCHERICHIA COLI; FATTY ACIDS; HEATING; IMAGE QUALITY; PASTEURIZATION; QUALITY MANAGEMENT; RADIO WAVES; SALMONELLA; SHELLS (STRUCTURES);

ALMOND INDUSTRY; FATTY ACID COMPOSITION; IN-SHELL; PEROXIDE VALUE; QUALITY STANDARD; RADIO FREQUENCIES; RF HEATING SYSTEMS; WATER ACTIVITY;

QUALITY CONTROL;

EID: 84983504563     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.08.002     Document Type: Article

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