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 journalArticleProfessional


    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 languageEnglish
    Pages (from-to)56-61
    JournalNew Food
    Issue number2
    Publication statusPublished - 2005

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