2026-04-14T05:00:19Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/18292025-10-22T11:17:50Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Abea, Andres
author
Gou, Pere
author
Guàrdia, Maria Dolors
author
Picouet, Pierre
author
Kravets, Marina
author
Bañón, Sancho
author
Muñoz, Israel
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:17:50Z
2025-10-22T11:17:50Z
2022-07-01
Abea, Andres, Gou, Pere, Guàrdia, Maria Dolors, Picouet, Pierre, Kravets, Marina, Bañón, Sancho, and Muñoz, Israel. 2002. "Dielectric Heating: A Review Of Liquid Foods Processing Applications". Food Reviews International. doi:10.1080/87559129.2022.2092746.
8755-9129
http://hdl.handle.net/20.500.12327/1829
https://doi.org/10.1080/87559129.2022.2092746
Dielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave processes have been proven successful in providing a similar or better bacterial and enzymatic inactivation in liquid and semi-solid foods while improving the sensory and nutritional qualities of the fresh product when compared to conventional pasteurization. However, further investigations are necessary to advance scaling up of applications at different frequencies and to better understand heat distribution and energy consumption of industrial dielectric heating operations.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Dielectric Heating: A Review of Liquid Foods Processing Applications
info:eu-repo/semantics/article