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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Advances in prepared dish processing using efficient physical fields: A review.

Qi Yu1,2, Min Zhang1,3, Ronghua Ju4

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.

Critical Reviews in Food Science and Nutrition
|October 27, 2022
PubMed
Summary
This summary is machine-generated.

Physical fields (PFs) enhance prepared dish quality and shelf life using thermal and non-thermal methods. While promising, precise control challenges limit current applications, but future commercial use is expected.

Keywords:
Acoustic fieldapplicationselectromagnetic fieldprepared dishespressure field

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Area of Science:

  • Food Science
  • Food Processing Technology
  • Physical Sciences

Background:

  • Prepared dishes are convenient, ready-to-eat meals requiring minimal preparation.
  • Physical fields (PFs) offer efficient and environmentally safe food processing methods.
  • The application of PFs in prepared dishes is a growing area of research.

Purpose of the Study:

  • To review and evaluate the application of PFs in prepared dishes.
  • To compare PFs based on quality changes during processing and storage.
  • To provide insights into the potential and limitations of PFs for prepared dishes.

Main Methods:

  • Review of existing literature on physical field applications in food processing.
  • Analysis of quality changes (e.g., nutritional, sensory, microbial) in prepared dishes subjected to PFs.
  • Comparison of thermal and non-thermal PFs for prepared dish processing.

Main Results:

  • PFs, both thermal and non-thermal, show potential for improving prepared dish quality and extending shelf life.
  • Some PFs may have adverse effects on specific prepared dish formulations.
  • Precise control of processing conditions remains a significant challenge, limiting research to the laboratory scale.

Conclusions:

  • PFs offer a promising avenue for enhancing the quality and shelf life of prepared dishes.
  • Further research and technological advancements are needed for precise control and commercialization of PFs in this sector.
  • This review provides a foundation for future research and development in enhanced physical field processing for prepared dishes.