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Innovative technologies for food preservation: Chapter 2
University of Alcala, Spain.
University of Copenhagen, Denmark.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
University of Copenhagen, Denmark.
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2018 In: Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms, 2018, p. 25-51Chapter in book (Refereed)
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.

Place, publisher, year, edition, pages
2018. p. 25-51
Keywords [en]
High hydrostatic pressure; high-pressure homogenization; electromagnetic; pulsed electric fields; ohmic heating; microwaves; ultrasound; membrane filtration; dense phase
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-38239DOI: 10.1016/B978-0-12-811031-7.00002-9Scopus ID: 2-s2.0-85062568259ISBN: 9780128110324 (print)ISBN: 9780128110317 (print)OAI: oai:DiVA.org:ri-38239DiVA, id: diva2:1300738
Available from: 2019-03-29 Created: 2019-03-29 Last updated: 2019-03-29Bibliographically approved

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