The concept of accumulated lethality has been used in relation to microwaves in order to validate the lethal effect of a previously established preserving treatment (Wang, Wig, Tang, & Hall berg, 2003). It has also been employed as a tool for assessing the effect of a conventional and a combined microwave-conventional pasteurization process on the nutritional and sensory quality of asparagus by calculating the C-value (Lau & Tang, 2002). However, to date, PU has still not been used with the aim of evaluating the
thermal load of various conventional and novel heating processes
to perform comparisons.
The concept of accumulated lethality has been used in relation to microwaves in order to validate the lethal effect of a previously established preserving treatment (Wang, Wig, Tang, & Hall berg, 2003). It has also been employed as a tool for assessing the effect of a conventional and a combined microwave-conventional pasteurization process on the nutritional and sensory quality of asparagus by calculating the C-value (Lau & Tang, 2002). However, to date, PU has still not been used with the aim of evaluating thethermal load of various conventional and novel heating processesto perform comparisons.
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