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.
|Publication status||Published - 2005|
de Heij, W. B. C., van den Berg, R. W., van Schepdael, L. J. M. M., Hoogland, H., & Bijmolt, H. (2005). Sterilisation : only better. New Food, 8(2), 56-61. http://www.newfoodmagazine.com/new-food-magazine/past-issues/sterilisation-%e2%80%93-only-better/