Nutrient Retentivity and Thermal Process Capability of Ohmic-Heated Pasteurizer Compared to Contact-heated Pasteurizer

Nutrient Retentivity and Thermal Process Capability of Ohmic-Heated Pasteurizer Compared to Contact-heated Pasteurizer

Pasteurization of liquid foods using conventional heating is inefficient. The inefficiency as for example the excessive usage of energy, non-uniform and localized heating that contribute to nutrient losses and food poisoning. This study tries to overcome the stated problems by introducing a simpl...

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书目详细资料
主要作者:	Jamaludin, Nurul Faezawaty
格式:	Thesis
语言:	English
出版:	2008
主题:
在线阅读:	http://psasir.upm.edu.my/id/eprint/5432/1/FK_2008_52.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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