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: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Society of Chemical Engineers
2010-11-01
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| Series: | Kemija u Industriji |
| Subjects: | |
| Online Access: | http://pierre.fkit.hr/hdki/kui/vol59/broj11/539.pdf |