The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction

► We study the variation of indicators in MW sterilization of formulated milk. ► Classical TDT approach is used to optimize the MW sterilization of the milk. ► Heat resistance parameters are determined for the different indicators. ► High specific power/short time settings allow obtaining optimal st...

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Veröffentlicht in:	Journal of food engineering 2011-12, Vol.107 (2), p.208-213
Hauptverfasser:	Laguerre, Jean-Claude, Pascale, Gadonna-Widehem, David, Marier, Evelyne, Onillon, Lamia, Ait-Ameur, Inès, Birlouez-Aragon
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Biological and medical sciences Degradation Food engineering Food industries Formulated milk Fundamental and applied biological sciences. Psychology General aspects Heat treatment Indicators Infants Life Sciences Maillard compounds Mathematical models Microwave heating Microwaves Nutrient degradation Nutrients Spore destruction Spores
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