Quasi-adiabatic temperature increase during high pressure processing of selected foods

Journal of Food Engineering

Volumn 80, Issue 1, 2007, Pages 199-205

  Patazca, E ^a   Koutchma, T ^a   Balasubramaniam, V M ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

Heat of compression; High pressure of foods; Pressure and food composition; Pressure and thermal effects

Indexed keywords

HIGH PRESSURE EFFECTS; STERILIZATION (CLEANING); THERMAL EFFECTS; VEGETABLE OILS; WATER RESOURCES;

CREAM CHEESE; HEAT OF COMPRESSION; HIGH PRESSURE PROCESSING; LEAN MEAT; PASTEURIZATION;

FOOD PROCESSING;

COLUMBA; PERSEA AMERICANA;

EID: 33750940030     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.05.014     Document Type: Article

References (7)

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