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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 ...
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 ...
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. ...
Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
(Springer, 2022-02-25)
In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup ...
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 ...
Radio frequency cooking of pork hams followed with conventional steam cooking
(Elsevier, 2020-01-27)
Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking ...
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
(Elsevier, 2023-06-21)
New consumer demands have increased the need for improved food processing and new value-added products that meet the latest quality standards. Changes in eating habits may lead to a preference for lower ...
Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression
(Elsevier, 2022-06-11)
Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and quality. Consumer’s acceptability of this product is ...
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 ...