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Marszalek K., Wozniak L., Skapska S.

Przemysł Fermentacyjny i Owocowo-Warzywny

2014

tom 58

nr 11-12

The possibilities of using of three innovative methods of preservation of fruit and vegetable products have been discussed: High Pressure Processing (HPP), High Pressure Carbon Dioxide (HPCD) and High Pressure Homogenization (HPH). These methods exploit the biocidal and destructive for enzymes effect of high pressure. Due to lack or limited thermal treatment products preserved with these techniques retain fresh taste, odour and natural colour, as well as most of valuable thermolabile nutrients. HPP is used on an industrial scale since 90s of 20th century and its popularity is constantly growing: two other techniques still remain mainly in the area of research and are applicable solely for liquid products. The advantages and limitation of these three pressurizing techniques have been presented and their influence on the quality of some fruit and vegetable products.

Ograniczanie wyników

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Marszalek K.

1 Skapska S.

1 Wozniak L.

1 2014

Wyniki wyszukiwania

Wysokie ciśnienia w przemyśle owocowo-warzywnym