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Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water
- Ke Wang,
- Chuanyang Ran,
- Baozhong Cui,
- Yanan Sun,
- Hongfei Fu,
- Xiangwei Chen,
- Yequn Wang and
- Yunyang Wang
In this study, a new device was used to inactivate G. stearothermophilus spores in ready-to-eat (RTE) poached spicy pork slices (PSPS) applying radio frequency (RF) energy (27.12 MHz, 6 kW) and superheated water (SW) simultaneously. The cold spot in...