HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY

HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY

Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical qual...

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Bibliographic Details
Main Authors: Yahya TÜLEK, Gökçe FİLİZAY
Format: Article
Language:English
Published: Pamukkale University 2006-02-01
Series:Pamukkale University Journal of Engineering Sciences
Subjects:
Gıda sanayi, Gıda muhafaza, Yüksek hidrostati basınç
Online Access:http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089274
id doaj-e71e75036d704b8b810370b55efe13da
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spelling doaj-e71e75036d704b8b810370b55efe13da2020-11-24T22:03:57ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812006-02-011222252315000083342HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRYYahya TÜLEKGökçe FİLİZAYFood preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Investigated inactivation technologies are ionisation radiation, high hydrostatic pressure (HHP), pulsed electrical fields, high pressure homogenisation, UV decontamination, etc. Most research has focussed on HHP and is therefore discussed in detail here.http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089274Gıda sanayi, Gıda muhafaza, Yüksek hidrostati basınç
collection DOAJ
language English
format Article
sources DOAJ
author Yahya TÜLEK
Gökçe FİLİZAY
spellingShingle Yahya TÜLEK
Gökçe FİLİZAY
HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY
Pamukkale University Journal of Engineering Sciences
Gıda sanayi, Gıda muhafaza, Yüksek hidrostati basınç
author_facet Yahya TÜLEK
Gökçe FİLİZAY
author_sort Yahya TÜLEK
title HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY
title_short HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY
title_full HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY
title_fullStr HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY
title_full_unstemmed HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY
title_sort high hydrostatic pressure systems use in food industry
publisher Pamukkale University
series Pamukkale University Journal of Engineering Sciences
issn 1300-7009
2147-5881
publishDate 2006-02-01
description Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Investigated inactivation technologies are ionisation radiation, high hydrostatic pressure (HHP), pulsed electrical fields, high pressure homogenisation, UV decontamination, etc. Most research has focussed on HHP and is therefore discussed in detail here.
topic Gıda sanayi, Gıda muhafaza, Yüksek hidrostati basınç
url http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089274
work_keys_str_mv AT yahyatulek highhydrostaticpressuresystemsuseinfoodindustry
AT gokcefilizay highhydrostaticpressuresystemsuseinfoodindustry
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