| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278087 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Inactivation kinetics of bacterial spores was determined for conventional and ohmic heating. ⺠The setup ensured identical thermal histories between ohmic and conventional treatments. ⺠Ohmic heating accelerates inactivation kinetics of spores compared to conventional heating. ⺠This result could enable reduced process time and improve the quality of sterile products.
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Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Romel Somavat, Hussein M.H. Mohamed, Yoon-Kyung Chung, Ahmed E. Yousef, Sudhir K. Sastry,