HIGH PRESSURE PROCESSING FOOD TECHNOLOGIES
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Date
2015
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Abstract
Relatively novel non-thermal food processing, developed as an alternative to traditional food
processing methods. Designed for both solids and liquids. Main advantage is that it can be
used in foods with (or) without packaging (in former case eliminates possibility of post-treatment
contamination). It uses a wide pressure range of 50-1000 mpa., and it varies with
type of food and with microbes intended for destruction.
Description
TNV_IJSET_2015_4(1)108-113
Keywords
Veterinary Science