Scale-up unit of a unique moderately high pressure unit to enhance microbial inactivation

Journal of Food Engineering

Volumn 105, Issue 3, 2011, Pages 522-529

  Shibeshi, Kidane ^a   Farid, Mohammed M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

D value; Geobacillus stearothermophilus; HPP; l Ascorbic acid; PATS; Pumpkin soup; Shelf life

Indexed keywords

D-VALUE; GEOBACILLUS STEAROTHERMOPHILUS; HPP; L-ASCORBIC ACID; PATS; PUMPKIN SOUP; SHELF LIFE;

HEAT TREATMENT; HEATING; HIGH PRESSURE EFFECTS; KETONES; ORGANIC ACIDS;

THERMAL EXPANSION;

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 79955468508     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.016     Document Type: Article

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