Treatment of a food using more than one treatment cycle of specified conditions such that each cycle element is accurately and precisely reproduced until a specified number is achieved. Electromagnetic waves at frequencies of 13.56, 27.12 and 40.68 MHz. Residence time distribution. The distribution of times spent by the various components of a food product through a process vessel. Electromagnetic wave patterns formed due to superposition of oncoming and reflected waves, leading to very high rates of heating.
Resonance can occur inside a food for specific combinations of size, shape, and food property.
Formation of reversible pores in the bacterial cell membranes. It is more prominent in foods undergoing phase change from ice to water and in foods containing significant salt and other ions. Treatment of liquiform products using one or more chambers fitted with a free piston to allow compression, hold, and decompression with discharge under clean or sterile conditions. A mode of propagation of the magnetic field. In X-rays technology, solid state opening switch that can deliver pulses in the gigawatt range.