RFSUSVEG: Characterization, modelization and environmental assessment of radiofrequency processing in a viscous vegetable homogenate
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Starting date:
01/01/2019
End date:
31/12/2021
Programme:
Quality and food technology
Principal investigator:
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.
