Potential mechanism involved in removal of hydrophobic pesticides from vegetables by hydrostatic pressure

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 1-6

  Iizuka, Toshiaki ^a   Yahata, Masayuki ^a   Shimizu, Akio ^a  

^a SOKA UNIVERSITY   (Japan)

Author keywords

Cherry tomato; Chlorpyrifos; Dissolution rate; Ethanol solution; Hydrostatic pressure treatment (HPT); Pesticide residues; Pressurization time; Reattachment; Surface structure; Water solubility

Indexed keywords

CHERRY TOMATOES; CHLORPYRIFOS; DISSOLUTION RATES; ETHANOL SOLUTIONS; PESTICIDE RESIDUE; PRESSURIZATION TIME; REATTACHMENT; WATER SOLUBILITIES;

ETHANOL; FRUITS; HYDROSTATIC PRESSURE; PESTICIDES; PRESSURIZATION; SOLUBILITY; SURFACE STRUCTURE;

ORGANIC MINERALS;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 84878574672     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.006     Document Type: Article

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