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Now showing items 11-16 of 16
Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum
(Elsevier, 2023-05-10)
Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) ...
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. ...
Modelling of salt uptake for salt content standardization in dry-cured ham
(Elsevier, 2024-04-26)
Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting ...
Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
(Elsevier, 2024-05-11)
Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost ...
Dielectric properties of milk during ultra-heat treatment
(Elsevier, 2017-09-27)
Dielectric properties are important for predicting dielectric heating of foodstuffs. The dielectric properties of three types of milk (raw, skimmed and concentrated non-fat) were analyzed at high ...
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
(Elsevier, 2024-05-15)
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and ...