Nutrient Retentivity and Thermal Process Capability of Ohmic-Heated Pasteurizer Compared to Contact-heated Pasteurizer
Pasteurization of liquid foods using conventional heating is inefficient. The inefficiency as for example the excessive usage of energy, non-uniform and localized heating that contribute to nutrient losses and food poisoning. This study tries to overcome the stated problems by introducing a simpl...
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| Format: | Thesis |
| Language: | English |
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2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5432/1/FK_2008_52.pdf |