Generally, the effects of microwave energy can be classified as either ‘macroscopic’ or ‘microscopic’. When the energy is used for heating food the effect is macroscopic and results in a specific heating pattern. However, the causes of certain features are due to microscopic effects, i.e. to physics at the atomic level
Introduction: the principles of infrared heating Sir William Herschel discovered infrared – or heat radiation – in the 1800s when he was attempting to determine the part of the visible spectrum with the minimum associated heat in connection with the astronomical observations he was making
The continuous-flow heat process is a thermal heat-hold-cool process where the foodstuff to be treated is pumped in continuous flow through heat exchanger systems where it is heated to a desired temperature, held at that temperature for a pre-determined time, then cooled to around ambient temperature. After heat treatment, the product is then packaged in an appropriate manner. This process
In recent years, high performance liquid chromatography (HPLC) has grown in popularity as a determinative step for residue analysis, until today it is accepted as complementary to the more traditional gas liquid
Use of any multiresidue method (MRM) is supported by available information about how potential residues behave through the steps of the method. To provide that support for PAM I MRMs, additional chemicals are continually tested through the method steps and the resulting data compiled in a single database. All PAM
1 Codes: C: complete (>80%); P: partial (50-80%); S: small (<50%); V: variable (approximate percentage when known); R: recovered but no quantitative information available; NR: not recovered
