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CORDIS - Résultats de la recherche de l’UE
CORDIS
Contenu archivé le 2024-04-19

MICROWAVE STERILISATION - PROCESS VALIDATION, NUTRITIONAL WHOLESOMENESS, PRODUCT QUALITY AND THE CONSUMER INTERACTION

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Résultats exploitables

The project studied the application of advanced microwave heating technologies for the in-pack sterilisation of foods. Results showed that the alginate particle technique was suitable for the determination of the heat treatment received by the food during a microwave sterilisation process. Comparisons of process lethality, measured by both microbiological and conventional techniques were made in model and real foods. A technique for measuring the temperature dependence of the dielectric properties of foods was developed and data used within a series of computer simulation programs. These assisted in the development of batch and continuous microwave sterilisation pilot plant. The lack of control of temperature uniformity has been a major barrier to the widespread adoption of microwave food processing, but these models have identified the factors responsible for uniform heating. The continuous microwave pilot plant was used to produce food samples, which were compared for sensory and nutritional quality with conventionally sterilised product. The results showed that microwave processing produced high quality and nutritionally wholesome foods.

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