An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

Food Engineering Reviews

Volumn 3, Issue 1, 2011, Pages 44-61

  Bermúdez Aguirre, Daniela ^a   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Food processing; High hydrostatic pressure; Pasteurization; PATS; Sterilization

Indexed keywords

ANNUAL COST; ELEVATED PRESSURE; EXTENDED SHELF LIVES; FOOD COMPANIES; FOOD QUALITY; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE TECHNOLOGY; MODERATE TEMPERATURE; NEW TECHNOLOGIES; OPERATION COST; PATS; PRESSURE AND TEMPERATURE; PRESSURE APPLICATIONS; PROCESSING TIME; REGULATORY AGENCIES; ROOM TEMPERATURE; STERILIZATION; THERMAL STERILIZATION;

FOOD PROCESSING; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; INDUSTRIAL APPLICATIONS; MATHEMATICAL MODELS; PASTEURIZATION; PROCESSED FOODS; STERILIZATION (CLEANING);

ORGANIC POLYMERS;

EID: 79952488480     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-010-9030-4     Document Type: Review

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