Evaluation of high pressure (HP) treatment for rapid and uniform pH reduction in carrots

Journal of Food Engineering

Volumn 116, Issue 4, 2013, Pages 900-909

  Tola, Yetenayet Bekele ^a   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Acidification; Acidifying agent; High pressure; Kinetics; Low acid foods; Optimization; Temperature

Indexed keywords

CONVENTIONAL METHODS; FIRST-ORDER KINETIC MODELS; GLUCONO-DELTA-LACTONE; HIGH PRESSURE; PRESSURE SENSITIVITIES; PROCESSING CONDITION; SIGNIFICANT DIFFERENCES; TEMPERATURE SENSITIVITY;

ATMOSPHERIC PRESSURE; ENZYME KINETICS; KINETICS; OPTIMIZATION; ORGANIC ACIDS; TEMPERATURE;

ACIDIFICATION;

EID: 84874896950     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.008     Document Type: Article

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