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Innovative technologies for food preservation: Chapter 2
University of Alcala, Spain.
University of Copenhagen, Denmark.
RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.ORCID-id: 0000-0003-1570-3254
University of Copenhagen, Denmark.
Vise andre og tillknytning
2018 (engelsk)Inngår i: Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms, 2018, s. 25-51Kapittel i bok, del av antologi (Fagfellevurdert)
Abstract [en]

Several techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO2. In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limitations from a technological point of view.

sted, utgiver, år, opplag, sider
2018. s. 25-51
Emneord [en]
High hydrostatic pressure; high-pressure homogenization; electromagnetic; pulsed electric fields; ohmic heating; microwaves; ultrasound; membrane filtration; dense phase
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-38239DOI: 10.1016/B978-0-12-811031-7.00002-9Scopus ID: 2-s2.0-85062568259ISBN: 9780128110324 (tryckt)ISBN: 9780128110317 (tryckt)OAI: oai:DiVA.org:ri-38239DiVA, id: diva2:1300738
Tilgjengelig fra: 2019-03-29 Laget: 2019-03-29 Sist oppdatert: 2020-06-18bibliografisk kontrollert

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