บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Minimal processing - preservation methods of the future: an overview.

Ohlsson, T.;

Trends in Food Science & Technology Year: 1994 Vol: 5 Issue: 11 Pages: 341-344 Ref: 18 ref.

1994

บทคัดย่อ

Minimal processing - preservation methods of the future: an overview.

ABSTRACT :

 

Minimal processing methods, including postharvest treatments such as soaking in chlorinated water, reducing agents or preservatives; clean-room technologies; use of protective microbes; non-thermal processing methods such as high-pressure treatment, gamma irradiation and high electric field pulses; new thermal processing methods such as high-frequency heating; and new packaging technologies such as modified atmosphere packaging, active packaging and edible films are described and their applications to different types of produce (fresh fruits and vegetables, fresh meat and fish, dairy products, sausages, prepared meals, fruit products and baked goods) are outlined.