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Thermal Processing of an Ice Cream Mix with Microwave Heating: Effects on Listeria monocytogenes Inactivation
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DOI：10.1016/j.fbp.2026.06.016.png)
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Abstract
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• Microwave heating was evaluated for the thermal processing of ice cream mix. • A model of heat transfer with electromagnetic field and fluid flow was developed. • The developed model was validated with the experimental temperature data. • Listeria monocytogenes, as a target microorganism, was significantly reduced. • Effect of microwave heating on color changes was not detected. • Continuous-flow microwave processing is recommended to improve process efficiency.
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