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Development and evaluation of an ultra violet radiation assisted with ohmic heating system for preservation of pineapple juice
Ultraviolet (UV) radiation is one such non-thermal processing alternative that has been shown to be effective against many types of foodborne pathogens. But there is a limitation of practical application of UV to disinfect liquid food products due to low penetration depth. Ohmic heating (OH), anothe...
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| Formato: | Ph.D Thesis |
| Idioma: | English |
| Publicado em: |
Tavanur
Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology
2015
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| Assuntos: |
Kerala Agricultural University
| Área/Cota: |
631.56 DIL/DE |
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| Cód. Barras: | Informação em tempo real indisponível |