Development of a pilot scale high pressure food processing system

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Development of a pilot scale high pressure food processing system

High-Pressure Processing (HPP) is a non-thermal widely recognized pasteurization method to inactivate microorganisms and enzymes to prolong product shelf life instead of the conventional thermal preservation.However, unlike thermal methods, it can maintain the quality and keep the original nutrients...

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Bibliographic Details
Main Author:	Elamin, Wael Mohamed Abdalla
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Food processing machinery Food processing machinery industry
Online Access:	http://psasir.upm.edu.my/id/eprint/70331/ http://psasir.upm.edu.my/id/eprint/70331/1/FK%202016%2052%20IR.pdf

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