The Working Principle and Use of High Pressures in the Food Industry

High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes...

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Bibliographic Details
Main Authors: Karlović, S., Brnčić, M., Ježek, D., Tripalo, B., Bosiljkov, T.
Format: Article
Published: Croatian Society of Chemical Engineers 2010-11-01
Series:Kemija u Industriji
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