Ohmic and Inductive Heating

Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologie...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2000-11, Vol.65 (s8), p.42-46
Main Authors: SASTRY, SUDHIR K., BARACH, JEFFREY T.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Food microbiology
Food packaging
Food products
Food safety
Fundamental and applied biological sciences. Psychology
General aspects
Heating
Kinetics
Sterilization
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c3902-1fd56755eec8f913cea58ce0386d01ab473b216fa4602c0f2b1dc546bd5188d33
cites cdi_FETCH-LOGICAL-c3902-1fd56755eec8f913cea58ce0386d01ab473b216fa4602c0f2b1dc546bd5188d33
container_end_page 46
container_issue s8
container_start_page 42
container_title Journal of food science
container_volume 65
creator SASTRY, SUDHIR K.
BARACH, JEFFREY T.
description Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologies with ohmic and inductive heating, since the number of potential combinations is infinite but no information is available.
doi_str_mv 10.1111/j.1750-3841.2000.tb00617.x
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_194382439</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>72972298</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3902-1fd56755eec8f913cea58ce0386d01ab473b216fa4602c0f2b1dc546bd5188d33</originalsourceid><addsrcrecordid>eNqVkE1PwkAQhjdGExH9BV4Inltnv1sPJgblwxAxEaO3zXa71VYouFsU_r1tSrg7l8lk3nlm5kWojyHEdVwXIZYcAhoxHBIACKsEQGAZbo9Q59A6Rh0AQgKMmTxFZ94X0NRUdNDl7HOZm54u096kTDemyn9sb2x1lZcf5-gk0wtvL_a5i16HD_PBOJjORpPB3TQwNIaamqVcSM6tNVEWY2qs5pGxQCORAtYJkzQhWGSaCSAGMpLg1HAmkpTjKEop7aJ-y1271ffG-koVq40r65UKx4xGhNG4Ft20IuNW3jubqbXLl9rtFAbVeKEK1TysmodV44Xae6G29fDVfoP2Ri8yp0uT-wMhhvqS5o7bVvWbL-zuH3z1OLx_YaQGBC0g95XdHgDafSkhqeTq7Wmk3mkE4zk8K0n_ANbnfyM</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194382439</pqid></control><display><type>article</type><title>Ohmic and Inductive Heating</title><source>Wiley-Blackwell Read &amp; Publish Collection</source><creator>SASTRY, SUDHIR K. ; BARACH, JEFFREY T.</creator><creatorcontrib>SASTRY, SUDHIR K. ; BARACH, JEFFREY T.</creatorcontrib><description>Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologies with ohmic and inductive heating, since the number of potential combinations is infinite but no information is available.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2000.tb00617.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food engineering ; Food industries ; Food microbiology ; Food packaging ; Food products ; Food safety ; Fundamental and applied biological sciences. Psychology ; General aspects ; Heating ; Kinetics ; Sterilization</subject><ispartof>Journal of food science, 2000-11, Vol.65 (s8), p.42-46</ispartof><rights>2001 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists 2000</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3902-1fd56755eec8f913cea58ce0386d01ab473b216fa4602c0f2b1dc546bd5188d33</citedby><cites>FETCH-LOGICAL-c3902-1fd56755eec8f913cea58ce0386d01ab473b216fa4602c0f2b1dc546bd5188d33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=905183$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>SASTRY, SUDHIR K.</creatorcontrib><creatorcontrib>BARACH, JEFFREY T.</creatorcontrib><title>Ohmic and Inductive Heating</title><title>Journal of food science</title><description>Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologies with ohmic and inductive heating, since the number of potential combinations is infinite but no information is available.</description><subject>Biological and medical sciences</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food packaging</subject><subject>Food products</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Heating</subject><subject>Kinetics</subject><subject>Sterilization</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><recordid>eNqVkE1PwkAQhjdGExH9BV4Inltnv1sPJgblwxAxEaO3zXa71VYouFsU_r1tSrg7l8lk3nlm5kWojyHEdVwXIZYcAhoxHBIACKsEQGAZbo9Q59A6Rh0AQgKMmTxFZ94X0NRUdNDl7HOZm54u096kTDemyn9sb2x1lZcf5-gk0wtvL_a5i16HD_PBOJjORpPB3TQwNIaamqVcSM6tNVEWY2qs5pGxQCORAtYJkzQhWGSaCSAGMpLg1HAmkpTjKEop7aJ-y1271ffG-koVq40r65UKx4xGhNG4Ft20IuNW3jubqbXLl9rtFAbVeKEK1TysmodV44Xae6G29fDVfoP2Ri8yp0uT-wMhhvqS5o7bVvWbL-zuH3z1OLx_YaQGBC0g95XdHgDafSkhqeTq7Wmk3mkE4zk8K0n_ANbnfyM</recordid><startdate>200011</startdate><enddate>200011</enddate><creator>SASTRY, SUDHIR K.</creator><creator>BARACH, JEFFREY T.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200011</creationdate><title>Ohmic and Inductive Heating</title><author>SASTRY, SUDHIR K. ; BARACH, JEFFREY T.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3902-1fd56755eec8f913cea58ce0386d01ab473b216fa4602c0f2b1dc546bd5188d33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Biological and medical sciences</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food packaging</topic><topic>Food products</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Heating</topic><topic>Kinetics</topic><topic>Sterilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>SASTRY, SUDHIR K.</creatorcontrib><creatorcontrib>BARACH, JEFFREY T.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>SASTRY, SUDHIR K.</au><au>BARACH, JEFFREY T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ohmic and Inductive Heating</atitle><jtitle>Journal of food science</jtitle><date>2000-11</date><risdate>2000</risdate><volume>65</volume><issue>s8</issue><spage>42</spage><epage>46</epage><pages>42-46</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologies with ohmic and inductive heating, since the number of potential combinations is infinite but no information is available.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1750-3841.2000.tb00617.x</doi><tpages>5</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0022-1147
ispartof Journal of food science, 2000-11, Vol.65 (s8), p.42-46
issn 0022-1147
1750-3841
language eng
recordid cdi_proquest_journals_194382439
source Wiley-Blackwell Read & Publish Collection
subjects Biological and medical sciences
Food engineering
Food industries
Food microbiology
Food packaging
Food products
Food safety
Fundamental and applied biological sciences. Psychology
General aspects
Heating
Kinetics
Sterilization
title Ohmic and Inductive Heating
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-16T20%3A42%3A13IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Ohmic%20and%20Inductive%20Heating&rft.jtitle=Journal%20of%20food%20science&rft.au=SASTRY,%20SUDHIR%20K.&rft.date=2000-11&rft.volume=65&rft.issue=s8&rft.spage=42&rft.epage=46&rft.pages=42-46&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2000.tb00617.x&rft_dat=%3Cproquest_cross%3E72972298%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c3902-1fd56755eec8f913cea58ce0386d01ab473b216fa4602c0f2b1dc546bd5188d33%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=194382439&rft_id=info:pmid/&rfr_iscdi=true