Quality of shelf-stable low-acid vegetables processed using pressure-ohmic-thermal sterilization

LWT

Volumn 57, Issue 1, 2014, Pages 243-252

  Park, Sung Hee ^a   Balasubramaniam, V M ^a   Sastry, Sudhir K ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Low acid; Ohmic heating; Pressure assisted thermal processing; Pressure ohmic thermal sterilization; Vegetable

Indexed keywords

ELECTRIC FIELDS; HEAT TREATMENT; HEATING; STERILIZATION (CLEANING); THERMAL PROCESSING (FOODS);

ELEVATED PRESSURE; LOWER ACIDS; MODEL FOODS; PRESSURE OHMIC THERMAL STERILIZATION; PRESSURE-ASSISTED THERMAL PROCESSING; QUALITY ATTRIBUTES; SAMPLE QUALITY; TARGET TEMPERATURE; THERMAL STERILIZATION; UP-TIME;

VEGETABLES;

DAUCUS CAROTA;

EID: 84894226001     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.036     Document Type: Article

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