It has been the heartbeat of researchers and food engineers to discover the appropriate and
effective technology for microbial control to ensure the safety of food. This is because …

In the last decades, different non-thermal and thermal technologies have been developed
for food processing. However, in many cases, it is not clear which experimental parameters …

Non-thermal dielectric barrier discharge plasma (DBDP) and four thermal treatments,
including baking (BT), high pressure cooking (HPC), radio frequency (RF) and microwave …

Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz),
whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic …

Background Cold plasma (CP) can be defined as partially or wholly ionized gas carrying
myriads of highly reactive products, such as electrons, negative ions, positive ions, free …

Thermal processing is commonly employed to ensure the quality and extend the shelf‐life of
fruits and vegetables. Radio frequency (RF) heating has been used as a promising …

Management of stored product insects is a major concern and widely researched topic in the
food and grain processing and storage industry. In the scenario of estimated utilization of …

Spores are the biological structures formed out of sporulation from vegetative cells in
adverse conditions. Being tolerant to many extreme environment and conditions, they …

Recent pathogen incidents have forced food industry to seek for alternative processes in
postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has …

Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal
methods; it has been employed for food pasteurisation, providing fast and volumetric …