Canning & Preserving

'Heatless' sterilization: industry, academia joining forces to unlock the secrets of high-pressure p

Buy Now:
Amazon.com
Price:
$0.00
By:
Putman Media, Inc.
  • This digital document is an article from Food Processing, published by Putman Media, Inc. on August 1, 1993. The length of the article is 1271 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.From the supplier: High-pressure "pascalization", or preservation, of foods may provide an alternative to heat pasteurization which will reduce energy costs and eliminate the quality degradation associated with heating processes. Japanese companies have already produced commercially successful jams and jellies with this process. Several US research labs are now producing test samples with high-pressure equipment, and an R&D consortium has been formed at Oregon State University in Corvallis. The best candidates for use of this technology are acidic foods and refrigerated raw meat, poultry and seafood.Citation DetailsTitle: 'Heatless' sterilization: industry, academia joining forces to unlock the secrets of high-pressure processing.Author: Daniel FarkasPublication: Food Processing (Magazine/Journal)Date: August 1, 1993Publisher: Putman Media, Inc.Volume: v54 Issue: n8 Page: p72(3)Distributed by Thomson Gale
  • Author:
    Daniel Farkas
    Binding:
    Digital
    Label:
    Putman Media, Inc.
    Languages:
    English
    List Price:
    $5.95
    Manufacturer:
    Putman Media, Inc.
    Number Of Pages:
    5
    Product Group:
    Book
    Product Type Name:
    ABIS_EBOOKS
    Publication Date:
    1993-08-01
    Publisher:
    Putman Media, Inc.
    Studio:
    Putman Media, Inc.
    Title:
    'Heatless' sterilization: industry, academia joining forces to unlock the secrets of high-pressure processing.: An article from: Food Processing
    Release Date:
    2005-07-28
    Format:
    HTML

Comments

To post comments, simply sign up and become a member!