Influence of heating rate during microwave pasteurization of ground beef products: Experimental and numerical study-Reference-Cited by-同舟云学术

Influence of heating rate during microwave pasteurization of ground beef products: Experimental and numerical study

Published:2021-04-28 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

De Albuquerque Clarissa Detomi¹^ORCID,Curet Sébastien¹^ORCID,Boillereaux Lionel¹^ORCID

Affiliation:

1. Oniris, CNRS, GEPEA Université de Nantes Nantes France

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13722

Reference30 articles.

1. Microwave heating processing as alternative of pretreatment in second-generation biorefinery: An overview

2. Albuquerque C. D.;CuretS.;Boillereaux L.(2019a).Microwave processing of food samples: influence of cavity design and dielectric properties.17th International Conference on Microwave and High Frequency Heating (AMPERE) 1–8. Valencia Spain.

3. A 3D‐CFD‐heat‐transfer‐based model for the microbial inactivation of pasteurized food products;Albuquerque C. D.;Innovative Food Science & Emerging Technologies,2019

4. The logarithmic nature of thermal death time curves

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