Thermal Food Engineering Operations. NITIN KUMAR

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СКАЧАТЬ M. Morales-de la Peña, L. Salvia-Trujillo, M. A. Rojas-Graü, and O. Martín-Belloso, “Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage,” LWT - Food Sci. Technol., vol. 43, no. 6, 2010, doi: 10.1016/j. lwt.2010.01.015.

      90. P. Nath, S. J. Kale, and B. Bhushan, “Consumer Acceptance and Future Trends of Non-thermal-Processed Foods,” in Non-thermal Processing of Foods, 2019.

      91. A. A. Oduola, R. Bowie, S. A. Wilson, Z. Mohammadi Shad, and G. G. Atungulu, “Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice,” J. Food Saf., vol. 40, no. 2, 2020, doi: 10.1111/jfs.12764.

      92. C. Venkitasamy et al., “Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354,” LWT, vol. 95, 2018, doi: 10.1016/j.lwt.2018.04.095.

      93. Y. Feng, B. Wu, X. Yu, A. E. G. A. Yagoub, F. Sarpong, and C. Zhou, “Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices,” Food Chem., vol. 266, 2018, doi: 10.1016/j. foodchem.2018.06.012.

      94. A. Kapoor and P. P. Sutar, “Finish drying and surface sterilization of bay leaves by microwaves,” 2019, doi: 10.4995/ids2018.2018.7822.

      95. H. Patil, N. G. Shah, S. N. Hajare, S. Gautam, and G. Kumar, “Combination of microwave and gamma irradiation for reduction of aflatoxin B1 and microbiological contamination in peanuts (Arachis hypogaea L.),” World Mycotoxin J., vol. 12, no. 3, 2019, doi: 10.3920/WMJ2018.2384.

96. X. Cao et al., “Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption,” J. Sci. Food Agric., vol. 99, no. 9, 2019, doi: 10.1002/jsfa.9683.

      97. L. Zhang, J. G. Lyng, R. Xu, S. Zhang, X. Zhou, and S. Wang, “Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival,” Food Control, vol. 102, 2019, doi: 10.1016/j. foodcont.2019.03.030.

      98. J. Peng et al., “Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature,” LWT - Food Sci. Technol., vol. 89, 2018, doi: 10.1016/j.lwt.2017.11.009.

      99. E. J. Rifna, S. K. Singh, S. Chakraborty, and M. Dwivedi, “Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances,” Food Res. Int., vol. 126, no. September, p. 108654, 2019, doi: 10.1016/j.foodres.2019.108654.

      100. Alam, M. S., Kumar, N., & Singh, B. (2018). Development of sweet lime (Citrus limetta Risso) pomace integrated ricebased extruded product: Process optimization. Journal of Agricultural Engineering, 55(1), 47-53.

      *Corresponding author: [email protected]

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