Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters
Figure 6
Variation of time required to attain a reduction of target microorganism with respect to the control case, C1. C1: W m−2 K−1, control case; C2: W m−2 K−1 and electrical conductivity +10% with respect to S1; C3: W m−2 K−1 and electrical conductivity −10% with respect to S1; C4: W m−2 K−1, with electrical conductivity as in S1 and K; C5: W m−2 K−1, with electrical conductivity as in S1 and K; C6: W m−2 K−1, with electrical conductivity as in S1 and K; C7: W m−2 K−1, with electrical conductivity as in S1 and K.
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