Nowak, D., & Lewicki, P. P. (2004). Infrared drying of apple slices. Innovative Food Science and Emerging Technologies, 5(3), 353–360. https://doi.org/10.1016/j.ifset.2004.03.003
54. Ohlsson, T., & Bengtsson, N. (Eds.). (2003). Minimal processing technologies in the food industry. CRC.
55. Ozkahraman, B. C., Sumnu, G., & Sahin, S. (2016). Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. Journal of Food Science and Technology, 53(3), 1567-1575.
56. Ozkoc, S. O., & Seyhun, N. (2015). Effect of gum type and flaxseed concentration on quality of gluten-free breads made from frozen dough baked in infrared-microwave combination oven. Food and Bioprocess Technology, 8(12), 2500-2506.
57. Öztürk, S., Şakıyan, Ö., & Özlem Alifakı, Y. (2017). Dielectric properties and microwave and infrared-microwave combination drying characteristics of banana and kiwifruit. Journal of Food Process Engineering, 40(3), e12502.
58. Pereira, R. N., & Vicente, A. A. (2010). Environmental impact of novel thermal and non- thermal technologies in food processing. Food Research International, 43(7), 1936–1943. https://doi.org/10.1016/j.foodres.2009.09.013
59. Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy, H. S., & Awuah, G. B. (2003). Radio frequency heating of foods: principles, applications and related properties—a review. Critical Reviews in Food Science and Nutrition, 43(6), 587-606.
60. Pradeep, P., Abdullah, S. A., Choi, W., Jun, S., Oh, S., & Ko, S. (2013). Potentials of microwave heating technology for select food processing applications-a brief overview and update. Journal of Food Processing and Technology, 4(11).
61. Priyadarshini, A., Rayaguru, K., & Nayak, P. K. (2020). Influence of Ohmic Heating on Fruits and Vegetables: A Review. Journal of Critical Reviews, 7(19), 1952-1959.
62. Rahman, M. S. (2007). Handbook of Food Preservation. In Food Science and Technology. https://doi.org/10.1017/CBO9781107415324.004
63. Richardson, P. (2001). Thermal technologies in food processing. In Food Science and Technology. https://doi.org/10.1017/CBO9781107415324.004.
64. S.-S. Kim, D.-H. K. (2017). Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157_H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa _ Elsevier Enhanced Reader.pdf. Food Control, 300–305.
65. Sensoy, I., & Sastry, S. K. (2007). Ohmic blanching of mushrooms. Journal of Food Process Engineering, 27(1), 1–15. https://doi.org/10.1111/j.1745-4530.2004.tb00619.x.
66. Si, X., Chen, Q., Bi, J., Yi, J., Zhou, L., & Wu, X. (2016). Infrared radiation and microwave vacuum combined drying kinetics and quality of raspberry. Journal of Food Process Engineering, 39(4), 377-390.
67. Song, Y., Wu, L., Li, N., Hu, M., & Wang, Z. (2015). Utilization of a novel microwave-assisted homogeneous ionic liquid microextraction method for the determination of Sudan dyes in red wines. Talanta, 135, 163-169.
68. Soysal, Y., Arslan, M., & Keskin, M. (2009). Intermittent microwave-convective air drying of oregano. Food Science and Technology International, 15(4), 397-406.
69. Ştefănoiu, G. A., Tănase, E. E., Miteluţ, A. C., & Popa, M. E. (2016). Unconventional treatments of food: Microwave vs. Radiofrequency. Agriculture and Agricultural Science Procedia, 10, 503-510.
70. Stephen, N. M., Shakila, R. J., Jeyasekaran, G., & Sukumar, D. (2010). Effect of different types of heat processing on chemical changes in tuna. Journal of Food Science and Technology, 47(2), 174-181.
71. Sun, D. W. (2005). Emerging technologies for food processing. Elsevier.
72. Tang, J. (2015). Unlocking Potentials of Microwaves for Food Safety and Quality. In Journal of Food Science (Vol. 80, Issue 8, pp. E1776–E1793). https://doi.org/10.1111/1750-3841.12959
73. Tao, Y., & Sun, D. W. (2015). Enhancement of food processes by ultrasound: a review. Critical Reviews in Food Science and Nutrition, 55(4), 570-594.
74. Thirumdas, R., Sarangapani, C., & Annapure, U. S. (2015). Cold plasma: a novel non-thermal technology for food processing. Food Biophysics, 10(1), 1-11.
75. Thomas Ohlsson and Nils Bengtsson. (2002). Minimal Processing Technologies in the Food Industry. In Minimal Processing Technologies in the Food Industry. https://doi.org/10.1201/9781439823132
76. Uysal, N., Sumnu, G., & Sahin, S. (2009). Optimization of microwave–infrared roasting of hazelnut. Journal of Food Engineering, 90(2), 255-261.
77. Vadivambal, R., & Jayas, D. S. (2010). Non-uniform temperature distribution during microwave heating of food materials-A review. Food and Bioprocess Technology, 3(2), 161–171. https://doi.org/10.1007/s11947-008-0136-0
78. Valero, A., Cejudo, M., & García-Gimeno, R. M. (2014). Inactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatments. Food Control, 43, 175-182.
79. Valerie Orsat & Vijaya G.S. Raghavan. (2005). Radio frequency processing. Emerging Technologies for Food Processing, 445-468. https://doi.org/10.1016/B978-012676757-5/50019-0
80. Vinatoru, M., Mason, T. J., & Calinescu, I. (2017). Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC Trends in Analytical Chemistry, 97, 159-178.
81. Wang, S., Luechapattanaporn, K., & Tang, J. (2008). Experimental methods for evaluating heating uniformity in radio frequency systems. Biosystems Engineering, 100(1), 58–65. https://doi.org/10.1016/j.biosystemseng.2008.01.011
82. Wongsa-Ngasri, P. (2004). Ohmic heating of biomaterials: Peeling and effects of rotating electric field. In ProQuest Dissertations and Theses. https://search.proquest.com/docview/305140014?accountid=27575
83. Won, M. Y., Lee, S. J., & Min, S. C. (2017). Mandarin preservation by microwave- powered cold plasma treatment. Innovative Food Science & Emerging Technologies, 39, 25-32.
84. Zielinska, M., & Michalska, A. (2016). Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry, 212, 671-680.
*Corresponding author: [email protected]
2
Microbial Inactivation with Heat Treatments
Sushree Titikshya*, Monalisa Sahoo, Vivek Kumar and S.N. Naik
Centre for