HIGH PRESSURE PROCESSING FOOD TECHNOLOGIES

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dc.contributor.authorYasothai, R
dc.contributor.authorGiriprasad, R
dc.contributor.authorTANUVAS
dc.date.accessioned2020-08-12T09:31:55Z
dc.date.available2020-08-12T09:31:55Z
dc.date.issued2015
dc.descriptionTNV_IJSET_2015_4(1)108-113en_US
dc.description.abstractRelatively 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810150721
dc.keywordsPascalization, High hydrostatic, Ultra high, pressure processingen_US
dc.language.isoenen_US
dc.pages108-113en_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleHIGH PRESSURE PROCESSING FOOD TECHNOLOGIESen_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume4en_US
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