Effects of Ohmic Heating, Including Electric Field Intensity and Frequency, on Thermal Inactivation of Bacillus subtilis Spores.
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DOI: 10.4315/0362-028x.jfp-16-300
Abstract: Methods for microbial inactivation are important in the food industry; however, conventional external heating (CH) reduces food quality. Accordingly, the nonthermal effects of ohmic heating (OH) on Bacillus subtilis spores in a sodium chloride aqueous… read more here.
Keywords: frequency; inactivation; effects ohmic; subtilis spores ... See more keywords