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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations [Tài nguyên điện tử]
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Tóm tắt
The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.
Mô tả
Agriculture and Agri-Food Canada Guelph Food Research Center Guelph, ON, Canada
Năm xuất bản
2014
Tác giả
Koutchma, Tatiana
Nhà xuất bản
Academic Press
Bộ sưu tập
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