Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water

In this study, a new device was used to inactivate G. stearothermophilus spores in ready-to-eat (RTE) poached spicy pork slices (PSPS) applying radio frequency (RF) energy (27.12 MHz, 6 kW) and superheated water (SW) simultaneously. The cold spot in the PSPS sample was determined. The effects of ele...

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Detalles Bibliográficos
Autores principales: Wang, Ke, Ran, Chuanyang, Cui, Baozhong, Sun, Yanan, Fu, Hongfei, Chen, Xiangwei, Wang, Yequn, Wang, Yunyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497799/
https://www.ncbi.nlm.nih.gov/pubmed/36140967
http://dx.doi.org/10.3390/foods11182841

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497799/
https://www.ncbi.nlm.nih.gov/pubmed/36140967
http://dx.doi.org/10.3390/foods11182841

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