{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T03:33:59Z","timestamp":1792035239866,"version":"4.4.0"},"reference-count":35,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2022,12,6]],"date-time":"2022-12-06T00:00:00Z","timestamp":1670284800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Foundation of State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of technology","award":["GZKF202026"],"award-info":[{"award-number":["GZKF202026"]}]},{"name":"Foundation of State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of technology","award":["32172353"],"award-info":[{"award-number":["32172353"]}]},{"name":"Foundation of State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of technology","award":["BK20211582"],"award-info":[{"award-number":["BK20211582"]}]},{"name":"Foundation of State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of technology","award":["2022YQQ066"],"award-info":[{"award-number":["2022YQQ066"]}]},{"name":"Shandong Academic of Sciences","award":["GZKF202026"],"award-info":[{"award-number":["GZKF202026"]}]},{"name":"Shandong Academic of Sciences","award":["32172353"],"award-info":[{"award-number":["32172353"]}]},{"name":"Shandong Academic of Sciences","award":["BK20211582"],"award-info":[{"award-number":["BK20211582"]}]},{"name":"Shandong Academic of Sciences","award":["2022YQQ066"],"award-info":[{"award-number":["2022YQQ066"]}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["GZKF202026"],"award-info":[{"award-number":["GZKF202026"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172353"],"award-info":[{"award-number":["32172353"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["BK20211582"],"award-info":[{"award-number":["BK20211582"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["2022YQQ066"],"award-info":[{"award-number":["2022YQQ066"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Jiangsu Provincial Natural Science Foundation","award":["GZKF202026"],"award-info":[{"award-number":["GZKF202026"]}]},{"name":"Jiangsu Provincial Natural Science Foundation","award":["32172353"],"award-info":[{"award-number":["32172353"]}]},{"name":"Jiangsu Provincial Natural Science Foundation","award":["BK20211582"],"award-info":[{"award-number":["BK20211582"]}]},{"name":"Jiangsu Provincial Natural Science Foundation","award":["2022YQQ066"],"award-info":[{"award-number":["2022YQQ066"]}]},{"name":"Scientific Research Foundation for Introduced Talents of Anhui Polytechnic University","award":["GZKF202026"],"award-info":[{"award-number":["GZKF202026"]}]},{"name":"Scientific Research Foundation for Introduced Talents of Anhui Polytechnic University","award":["32172353"],"award-info":[{"award-number":["32172353"]}]},{"name":"Scientific Research Foundation for Introduced Talents of Anhui Polytechnic University","award":["BK20211582"],"award-info":[{"award-number":["BK20211582"]}]},{"name":"Scientific Research Foundation for Introduced Talents of Anhui Polytechnic University","award":["2022YQQ066"],"award-info":[{"award-number":["2022YQQ066"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The proposed non-conventional induction heating, which combines an MSCP and VDC structure, was proved to have excellent thermal effect. Different from other electric field sterilization, this electrotechnology operates with no electrodes, and it is a continuous-flow process with short-duration (about 20 s). In current study, the parameters related to temperature rise were investigated, including applied voltage, frequency, the diameter of the secondary coil and heating tube, as well as their length, etc. It was demonstrated that a smaller diameter of the heating tube, parallel connection sample coils, and higher frequency were beneficial for the inactivation of microorganisms. At 500 Hz, the optimal condition is 800 V, d1 = 2 mm, and L1 = 10 cm. Notably, the system could inactivate all microorganisms and maintained the physicochemical properties of apple juice at 40 kHz. It suggests that this structural design has the potential for industrial applications and the proposed induction heating can realize the rapid sterilization of liquid food without applying electrodes.<\/jats:p>","DOI":"10.3390\/foods11233937","type":"journal-article","created":{"date-parts":[[2022,12,7]],"date-time":"2022-12-07T03:27:57Z","timestamp":1670383677000},"page":"3937","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality"],"prefix":"10.3390","volume":"11","author":[{"given":"Shilin","family":"Wu","sequence":"first","affiliation":[{"name":"College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xueming","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Na","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"},{"name":"State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yamei","family":"Jin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"},{"name":"State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengyu","family":"Jin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengjun","family":"Xie","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/j.tifs.2020.01.030","article-title":"Microwave-induced thermal sterilization\u2014A review on history, technical progress, advantages and challenges as compared to the conventional methods","volume":"97","author":"Soni","year":"2020","journal-title":"Trends Food Sci. 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