{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T05:22:28Z","timestamp":1777612948380,"version":"3.51.4"},"reference-count":14,"publisher":"Informa UK Limited","issue":"4","license":[{"start":{"date-parts":[[2017,4,3]],"date-time":"2017-04-03T00:00:00Z","timestamp":1491177600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"name":"JST Collaborative Research Based on Industrial Demand"}],"content-domain":{"domain":["www.tandfonline.com"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2017,4,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>We developed equipment that quickly and uniformly heats packed whole fish in circulating tap water using radio frequency (RF) heating. Four vacuumed plastic-packed Pacific sauries in tap water were set in a radial arrangement between coaxial cylindrical electrodes in a closed vessel. For sterilization testing, Bacillus subtilis spores added in the center of the sauries were counted after treatment. For quality assurance, meat color and backbone hardness were measured after treatment. The temperature at the center of the sauries was increased up to 130\u00a0\u00b0C for 19\u00a0min using 9\u00a0kW RF heating, and up to 119\u00a0\u00b0C for 45\u00a0min using conventional heating (CH) at 120\u00a0\u00b0C. B. subtilis spores were decreased by five logarithmic orders using RF heating and by four logarithmic orders using CH. The RF-treated meat was brighter than the CH-treated meat, and the RF-treated backbone was softer than CH-treated one.<\/jats:p>","DOI":"10.1080\/09168451.2017.1280660","type":"journal-article","created":{"date-parts":[[2017,1,23]],"date-time":"2017-01-23T09:26:42Z","timestamp":1485163602000},"page":"762-767","update-policy":"https:\/\/doi.org\/10.1080\/tandf_crossmark_01","source":"Crossref","is-referenced-by-count":25,"title":["Development of a radio frequency heating system for sterilization of vacuum-packed fish in water"],"prefix":"10.1080","volume":"81","author":[{"given":"Kunihiko","family":"Uemura","sequence":"first","affiliation":[{"name":"Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sumiyo","family":"Kanafusa","sequence":"additional","affiliation":[{"name":"Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, 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