jagomart
digital resources
picture1_Processing Pdf 180049 | Non Thermal


 164x       Filetype PDF       File size 0.64 MB       Source: riniftpub.lecture.ub.ac.id


File: Processing Pdf 180049 | Non Thermal
08 dec 14 novel preservation technologies ryn proses thermal high energy penurunan kualitas proses non thermal vitamin aroma rasa proses berlangsung pada nutrisi dll suhu di bawah suhu pengolahan thermal ...

icon picture PDF Filetype PDF | Posted on 30 Jan 2023 | 2 years ago
Partial capture of text on file.
                                                                       08-Dec-14 
                   NOVEL PRESERVATION 
                         TECHNOLOGIES 
                                                                         RYN 
          PROSES THERMAL: 
          • High energy 
          • Penurunan kualitas         PROSES NON THERMAL: 
            (vitamin, aroma, rasa,     Proses berlangsung pada 
            nutrisi, dll)              suhu di bawah suhu 
                                       pengolahan thermal 
                                                                                 1 
                                                  08-Dec-14 
                   Teknologi Non Thermal 
         
              Advanced Thermal Technologies 
         
                                                         2 
                                                                                                      08-Dec-14 
              Advantages of Novel Preservation technologies 
              •  “Fresher” taste and texture 
              •  Pasteurization with minimal chemical and physical changes 
                 (nonthermal) 
              •  Possible Sterilization by combination processes 
              •  Improved nutrient content 
              •  Maintain higher quality of extended shelf life 
              •  New product categories – nutraceuticals/natural additives 
              •  Possible integration to improve classic food processing unit operations 
                  
                    Capabilities and Constrains of Processes 
                  
                                                                                                                    3 
                                                    08-Dec-14 
          
               High Hydrostatic Pressure (HHP) 
       High Hydrostatic Pressure (HHP) is applied at uniform pressure 
       throughout the food, enabling total preservation and retaining the 
       quality of the food. HHP is not time/mass dependent, so processing 
       time is minimal. 
                                                           4 
The words contained in this file might help you see if this file matches what you are looking for:

...Dec novel preservation technologies ryn proses thermal high energy penurunan kualitas non vitamin aroma rasa berlangsung pada nutrisi dll suhu di bawah pengolahan teknologi advanced advantages of fresher taste and texture pasteurization with minimal chemical physical changes nonthermal possible sterilization by combination processes improved nutrient content maintain higher quality extended shelf life new product categories nutraceuticals natural additives integration to improve classic food processing unit operations capabilities constrains hydrostatic pressure hhp is applied at uniform throughout the enabling total retaining not time mass dependent so...

no reviews yet
Please Login to review.