Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance...

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Bibliographic Details
Main Authors: Jian-Wu Dai, Qing Zhang, Ming Li, Lian-Jie Li, Li-Jia Xu, Yao-Wen Liu, Peng-Fei Yin, Shu-Xiang Liu, Yong-Peng Zhao, Kai-Yun Gou, Ying-Lu Li, Wen Qin
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-09-01
Series:Frontiers in Microbiology
Subjects:
sour bamboo shoots
pulsed vacuum pressure pickling
salt distribution
pH value
LAB content
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.981807/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.981807/full

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