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用无线电频率或常规连续加热处理的西红油同质 (salmorejo) 的消毒温度的验证

Marina Kravets1, Cristina Cedeño-Pinos1, Andrés Abea2

  • 1Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.

Foods (Basel, Switzerland)
|August 12, 2023
PubMed
概括

射频 (RF) 和常规加热 (CH) 的巴氏杀菌有效地减少了salmorejo的微生物. 在80°C的巴氏杀菌可以平衡微生物无活化和质量损失的新鲜类产品.

关键词:
介电加热 介电加热 介电加热新鲜的类似的新鲜.微生物和酶失活的作用.热损伤 热损伤 热损伤

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