Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization

Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization

The model food in this study known as mashed potato consisted of ribose (1.0%) and lysine (0.5%) to induce browning via Maillard reaction products. Mashed potato was processed by Coaxially Induced Microwave Pasteurization and Sterilization (CiMPAS) regime to generate an F0 of 6–8 min and analysis of...

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Bibliographic Details
Main Authors: Aswathi Soni, Mahmoud Al-Sarayreh, Marlon M. Reis, Jeremy Smith, Kris Tong, Gale Brightwell
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
hyperspectral imaging
cold spots
microwave
sterilization
Maillard reaction
Online Access:https://www.mdpi.com/2304-8158/9/6/837

Internet

https://www.mdpi.com/2304-8158/9/6/837

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