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Recently,the safety of low water activity (aw) foods,including dried vegetables,has become a major concern.It has been realized that microorganisms may not grow in low aw foods but can survive for rather long period of time.But it represents significant risk especially when the low aw foods are added to high aw foods,because the inhibited microorganisms in low aw foods will grow in high aw environment.In this study,broccoli powder (aw =0.586) was pasteurized by radio frequency (RF) treatment using a 6 kW,27.12 MHz pilot-scale RF system.Heating patterns and temperature profiles in broccoli powder package in a polypropylene plastic pouch (17× 12× 5,cm) during RF heating were studied.