Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
Israel Muñoz, David Baptista de Sousa, María Dolors Guárdia, Carlos J. Rodríguez, María Leonor Nunes, Helena Oliveira, Sara C. Cunha, Susana Casal, António Marques, Ana G. Cabado
Topics & Concepts
PasteurizationPascalizationEnvironmental scienceRenewable energyLipid oxidationProcess engineeringFood scienceThermal energyPulp and paper industryChemistryHigh pressureEngineeringEngineering physicsPhysicsQuantum mechanicsAntioxidantElectrical engineeringBiochemistryMicrobial Inactivation MethodsMeat and Animal Product QualityFood Drying and Modeling