Charging unit used to convert three-phase power to direct current. Time that a food product is subjected to a process. For instance in PEF, it is calculated as the product of the number of pulses times the duration of the pulses. Sweeping over a range of frequencies during the microwave heating process to improve uniformity. Water Activity, a w. Qualitatively, a w is a measure of unbound, free water in a system, available to support biological and chemical reactions.
Water activity affects microorganisms survival and reproduction, enzymes, and chemical reactions.
Type of electric or pressure pulses generated by the high voltage pulser. The physical component of a microwave system that guides the microwaves from magnetron to the cavity where the food is heated. When applied in the form of pulses, it reverses the charge for each pulse and pulse intensity gradually decreases.