Ohmic and Inductive Heating

Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologie...

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Bibliographic Details
Published inJournal of food science Vol. 65; no. s8; pp. 42 - 46
Main Authors SASTRY, SUDHIR K., BARACH, JEFFREY T.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.11.2000
Institute of Food Technologists
Wiley Subscription Services, Inc
Subjects
Biological and medical sciences
Food engineering
Food industries
Food microbiology
Food packaging
Food products
Food safety
Fundamental and applied biological sciences. Psychology
General aspects
Heating
Kinetics
Sterilization
Heat treatment
Ohmic heating
Foodstuff
Review
Harmlessness
Inactivation
Induction heating
Pathogenic
Food security
Sterilization
Food preservation
Kinetics
Mechanism of action
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Summary:Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologies with ohmic and inductive heating, since the number of potential combinations is infinite but no information is available.
Bibliography:ark:/67375/WNG-X380HT0P-7
istex:1E3CD56516E768CAC252C4E5241B2F04776B6E19
ArticleID:JFDS42
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2000.tb00617.x