Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality (2018)
- Authors:
- USP affiliated authors: GUT, JORGE ANDREY WILHELMS - EP ; PIRES, MARCOS NEVES - EP ; SIGUEMOTO, ÉRICA SAYURI - EP ; FUNCIA, EDUARDO DOS SANTOS - EP
- Unidade: EP
- DOI: 10.1111/jfpe.12910
- Subjects: ALIMENTOS LÍQUIDOS; PASTEURIZAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Process Engineering
- ISSN: 1745-4530
- Volume/Número/Paginação/Ano: v. 41, n. 8, p. 1-13, 2018
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, v. 41, n. 8, p. 1-13, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12910. Acesso em: 01 abr. 2026. -
APA
Siguemoto, É. S., Pires, M. N., Funcia, E. dos S., & Gut, J. A. W. (2018). Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality. Journal of Food Process Engineering, 41( 8), 1-13. doi:10.1111/jfpe.12910 -
NLM
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1111/jfpe.12910 -
Vancouver
Siguemoto ÉS, Pires MN, Funcia E dos S, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: residence time distribution, time–temperature history, and integrated lethality [Internet]. Journal of Food Process Engineering. 2018 ; 41( 8): 1-13.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1111/jfpe.12910 - Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization
- Modelagem e validação experimental da distribuição de temperatura em um pasteurizador tubular com associação de trocadores de calor
- Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating
- Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing
- Dielectric properties of cloudy apple juices relevant to microwave pasteurization
- Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables
- Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review
- Coeficientes de transferência de calor no processamento térmico de líquidos viscosos em pasteurizador bitubular
- Ajuste de modelo cinético de inativação de polifenoloxidase na pasteurização de água de coco verde por micro-ondas focalizadas
- Investigação de efeitos térmicos e não-térmicos de micro-ondas focalizadas na inativação da enzima polifenoloxidase
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
