High Pressure Science for Food
| Autor: | Akihiko Sasagawa |
|---|---|
| Rok vydání: | 2007 |
| Předmět: | |
| Zdroj: | The Review of High Pressure Science and Technology. 17:230-237 |
| ISSN: | 1348-1940 0917-639X |
| DOI: | 10.4131/jshpreview.17.230 |
| Popis: | Until recently, the factor that has played a predominant role in food processing was not “ pressure” but “ heat” , although both factors are independently responsible for transforming the state of a substance. Food processing can be achieved without any cleavage of covalent bond contained in the ingredients of food. Moreover, high-pressure treatments are considered to be very promising for food processing of the future. This is because decomposition of nutrients and production of stench can be minimized more effectively and energy consumption can be reduced more efficiently when compared with heat treatment. Further, when a food product in a container is subjected to high-pressure treatment, uniform processing throughout the food can be guaranteed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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