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Effect of processing smoked salmon on contaminant contents
(Elsevier, 2021-05-17)
The influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs) in ...
Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
(Elsevier, 2023-05-20)
Computer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. ...
Dielectric Heating: A Review of Liquid Foods Processing Applications
(Taylor and Francis, 2022-07-01)
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 ...
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
(Elsevier, 2020-07-05)
Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to ...