Non-thermal energy treatment for the reduction of microbial popu

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave

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219731, 219759, 422 21, 426521, A23L 300, H05B 600

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active

059620544

ABSTRACT:
Conventional food treatment processes utilized for food preservation generally involve heat treatment and usually result in some degree of thermal damage. A process has been developed for the non-thermal treatment of liquid food products which results in a significant reduction in the microbial population, thus reducing spoilage and extending shelf life. The novel process involves the rapid application of electromagnetic energy (EME), such as microwave or radio frequency energy, and the simultaneous removal of any thermal energy which may be generated by the process through the use of circulating cooling medium and an efficient heat exchanger.

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Ozilgen et al., Enzyme Microbiology Technology, vol. 13, pp. 419-423, 1991.

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