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RFSUSVEG: Characterization, modelization and environmental assessment of radiofrequency processing in a viscous vegetable homogenate

Starting date: 01/01/2019 End date: 31/12/2021
Programme: Quality and food technology

Financing entities:

Development of a mathematical model that integrates radiofrequancy heating with models of microbial response and enzymatic deactivation to predict the impact of treatment on the quality and safety of the product.