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High Pressure for Food Processing
Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, Königin-Luise-Str. 22, Berlin D-14195, Germany
High pressure processing is a tool which more and more is reaching industrial relevance in food processing since there are now technical systems available which allow the treatment of considerable quantities (more than 2 tons per hour) at pressures up to 800 MPa. There is a long tradition of using high pressure treatment for sterilzation or pasteurization of foods even if it was limited to scientific investigation or only small scale processing.
Presentation: invited oral at E-MRS Fall Meeting 2003, High Pressure School 2003 (5th), by Volker Heinz
See On-line Journal of E-MRS Fall Meeting 2003
Submitted: 2003-06-12 17:39 Revised: 2009-06-08 12:55