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This study compares the effects of a novel continuous microwave volumetric heating system with conventional pasteurization on tomato juice processing. Results indicated that both methods effectively inactivated microorganisms and maintained similar physicochemical properties, with microwave processing showing enhanced antioxidant capacity and cytoprotective effects against oxidative stress. Overall, the continuous microwave system is presented as a viable alternative to traditional pasteurization methods fo

Author

Edy Hartulistiyoso

Language

EN