Effect of high pressure processing on quality and sterilization of carrot juice
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 106 === High pressure processing (HPP) is an emerging non-thermal technology that can achieve food safety. The principle advantages of the HPP process is an expanded shelf life due to the inactivation of pathogen. The effects of blanching, HPP (600 MPa for 3 min),...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/9n29r3 |