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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |