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Food refrigeration - thermal decontamination
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Food refrigeration - thermal decontamination
Currently in the UK there are few, if any, decontamination systems for fish or meat while fruit and vegetables are washed in large baths of chlorinated water. Consumers tend to view the use of chemicals with suspicion so surface pasteurisation using rapid thermal heating technologies is an attractive option. If the quality of the food is to be maintained any rapid heating system has to be followed by an equally rapid cooling. This paper describes developments in both heating and cooling and their effect on bacterial destruction.
