Sterilisation : only better

W.B.C. de Heij; R.W. van den Berg; L.J.M.M. van Schepdael; H. Hoogland; H. Bijmolt

Sterilisation : only better

W.B.C. de Heij, R.W. van den Berg, L.J.M.M. van Schepdael, H. Hoogland, H. Bijmolt

Research output: Contribution to journal › Article › Professional

Abstract

Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly, for example direct steam injection or microwave heating. Cooling the product quickly, however, is more complex.

Original language	English
Pages (from-to)	56-61
Journal	New Food
Volume	8
Issue number	2
Publication status	Published - 2005

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Cite this

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title = "Sterilisation : only better",

abstract = "Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly, for example direct steam injection or microwave heating. Cooling the product quickly, however, is more complex.",

author = "{de Heij}, W.B.C. and {van den Berg}, R.W. and {van Schepdael}, L.J.M.M. and H. Hoogland and H. Bijmolt",

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journal = "New Food",

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T1 - Sterilisation : only better

AU - de Heij, W.B.C.

AU - van den Berg, R.W.

AU - van Schepdael, L.J.M.M.

AU - Hoogland, H.

AU - Bijmolt, H.

PY - 2005

Y1 - 2005

N2 - Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly, for example direct steam injection or microwave heating. Cooling the product quickly, however, is more complex.

AB - Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly, for example direct steam injection or microwave heating. Cooling the product quickly, however, is more complex.

M3 - Article

SN - 1461-4642

VL - 8

SP - 56

EP - 61

JO - New Food

JF - New Food

IS - 2

ER -

Sterilisation : only better

Abstract

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