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 simple a...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
2008.
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/5432 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|