Article ID Journal Published Year Pages File Type
10278101 Journal of Food Engineering 2012 11 Pages PDF
Abstract
► This research studied using radio-frequency (RF) energy to process meat lasagna as shelf-stable food in large containers. ► Direct measurements in a pilot unit revealed small temperature differences in meatballs, mozzarella cheese and sauce. ► Simulation suggested that adequate heat transfer reduced differential heating. ► Thus, RF heating can be used to process shelf-stable pre-packaged heterogeneous foods and retain product quality.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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