A continuous plant for food preservation by high pressure CO2

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1410-1417

  Parton, Tiziana ^a   Bertucco, Alberto ^b   Elvassore, Nicola ^b   Grimolizzi, Luana ^c  

^a GSK   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

^c Sapio Srl Company   (Italy)

Author keywords

Continuous process; Food inactivation; Fresh foodstuffs; High pressure CO2; High pressure plant; Pasteurization

Indexed keywords

CARBON DIOXIDE; FOOD PRODUCTS; FRUIT JUICES; MICROORGANISMS; PLANTS (BOTANY);

CONTINUOUS PROCESS; FOOD INACTIVATION; FRESH FOODSTUFFS; HIGH PRESSURE PLANT; PASTEURIZATION;

FOOD PRESERVATION;

BACILLUS SUBTILIS; LYCOPERSICON ESCULENTUM; VITIS SP.;

EID: 33750948748     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.023     Document Type: Article

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