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...
|Main Authors:||, , , ,|
Croatian Society of Chemical Engineers
|Series:||Kemija u Industriji|