Application of Microwave and RF in food processing, microorganisms and pest control

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F15%3A00003757" target="_blank" >RIV/00027006:_____/15:00003757 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1109/MMS.2015.7375434" target="_blank" >http://dx.doi.org/10.1109/MMS.2015.7375434</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1109/MMS.2015.7375434" target="_blank" >10.1109/MMS.2015.7375434</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of Microwave and RF in food processing, microorganisms and pest control

Popis výsledku v původním jazyce

Microwave treatments have been used in drying of almonds and pistachios, and in hazelnuts roasting. Radiofrequency (RF) energy and microwave are promising technologies to be applied in the AgroFood sector and at industry level. RF energy has been used as a means to rapidly heat nuts (almonds, walnuts, hazelnuts)to control post-harvest insects, in a rapid process able to maintain the quality and sensorial properties of nuts. Several food productions, such as dried fruits, ham,sausages, and cheese, are subject to mite infestation and contamination with bacteria and fungi. The excessive presence of mites induces a change in sensory properties and lowers the quality of stored foods. In addition, in the drying process, RF and microwave treatments reduce rapidly the moisture content and contribute to inhibit the activity of enzymes involved in lipid peroxidation, ensuring not only an extension of shelf-life, but also preserving the sensory properties and quality of the food productions during storage.

Název v anglickém jazyce

Application of Microwave and RF in food processing, microorganisms and pest control

Popis výsledku anglicky

Microwave treatments have been used in drying of almonds and pistachios, and in hazelnuts roasting. Radiofrequency (RF) energy and microwave are promising technologies to be applied in the AgroFood sector and at industry level. RF energy has been used as a means to rapidly heat nuts (almonds, walnuts, hazelnuts)to control post-harvest insects, in a rapid process able to maintain the quality and sensorial properties of nuts. Several food productions, such as dried fruits, ham,sausages, and cheese, are subject to mite infestation and contamination with bacteria and fungi. The excessive presence of mites induces a change in sensory properties and lowers the quality of stored foods. In addition, in the drying process, RF and microwave treatments reduce rapidly the moisture content and contribute to inhibit the activity of enzymes involved in lipid peroxidation, ensuring not only an extension of shelf-life, but also preserving the sensory properties and quality of the food productions during storage.

Druh

D - Stať ve sborníku

CEP obor

GF - Choroby, škůdci, plevely a ochrana rostlin

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

2015 IEEE 15th Mediterranean Microwave Symposium (MMS)

ISBN

978-1-4673-7602-0

ISSN

—

e-ISSN

—

Počet stran výsledku

4

Strana od-do

—

Název nakladatele

IEEE

Místo vydání

neuveden

Místo konání akce

Lecce, Italy

Datum konání akce

1. 1. 2015

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000380521600066