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Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417326/ https://www.ncbi.nlm.nih.gov/pubmed/37569107 http://dx.doi.org/10.3390/foods12152837 |