Effect of microwave heating on thermal inactivation of listeria monocytogenes
Yükleniyor...
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The use of microwave ovens has been increasing from day to day and they are used widely to heat and reheat foods in institutions, hospitals and homes. Recent scientific studies in microwave field have shown that thermal inactivation effects of microwave on microorganism can be a new sterilization method in future. In this study, the thermal inactivation of L. monocytogenes in cow milk was observed by means of microwave and conventionally heating. The performance of conventional and microwave heating were compared in this study in terms of thermal inactivation mentioned here. Any superiority of microwave heating was not observed according to conventional heating in terms of thermal inactivation of L. monocytogenes. However, microwave heating has shorter boiling and cooling time conventional heating.
Açıklama
Anahtar Kelimeler
Kaynak
Biotechnology and Biotechnological Equipment
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
17
Sayı
1
Künye
Kaya, A., Akşen, F. ve Elçi, S. (2003). Effect of microwave heating on thermal inactivation of listeria monocytogenes. Biotechnology and Biotechnological Equipment, 17(1), 183-186.
