Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

The inactivation of Listeria monocytogenes in a kiwifruit puree by conventional and microwave heating was studied. Survival curves at three microwave power levels (600–1000W) and three temperatures (50–60°C) were obtained. Data were properly fitted by a first-order kinetic model. Processing times un...

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Veröffentlicht in:	Innovative food science & emerging technologies 2014-04, Vol.22, p.131-136
Hauptverfasser:	Benlloch-Tinoco, María, Pina-Pérez, María Consuelo, Martínez-Navarrete, Nuria, Rodrigo, Dolores
Format:	Artikel
Sprache:	eng
Schlagworte:	Conventional heating Inactivation kinetics Kiwifruit Listeria monocytogenes Microwave heating
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