Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Food Physics deals with the physical properties of food, food ingredients and their
measurement. Physical properties of food play a key role in all fields where modern …

Food grains constitute a vital part of the daily diet of the population worldwide, and are
generally considered as safe products with high storage stability due to their low moisture …

In the last decades, different non-thermal and thermal technologies have been developed
for food processing. However, in many cases, it is not clear which experimental parameters …

The outbreaks linked to foodborne illnesses in low‐moisture foods are frequently reported
due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus …

Non-uniform heating is one of the most important challenges during the development of
radio frequency (RF) heat treatments for pest control and other applications. A computer …

Multistate Salmonella outbreaks in low moisture foods have created food safety concerns in
recent years. Radio frequency (RF) heating could be applied to eliminate pathogens and …

Highlights•A simulation model was developed to analyse temperature distributions.•The
model was validated with dried soybeans in a RF system.•Corners and edges were heated …

Monitoring of heavy metal content in commonly consumed vegetables is of high priority for
food safety, and public health risk assessment. Vegetables were collected from industrial …