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In summary, to achieve a good appearance, no APC detected, and low cook loss, the following heating conditions are recommended for cooking white shrimp in the MAIH system heating at 130 °C for 80 s or at 90 °C for 100 s. This novel MAIH technology allows food to be heated and sterilized after being packed, thereby eliminating the post-pollution issue. To the best of the authors' knowledge, this is the first study to evaluate the use of MAIH in the application of food processing.A computational framework based on novel differential effecti
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