ITP330-Emerging New Food Processing Technology

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Nilai konduktivitas listrik beberapa bahan Bahan nilai k e (s/m) Air murni (25 o C) 5,7x10 -6 Asam sulfat (25 o C) 1 kentang(19 o C) 0.037 wortel (19 o C) 0,041 kacang kapri (19 o C) 0.17 daging sapi (19 o C) 0,42 Larutan pati (5,5%, 19 o C) + garam 0.2% 0,34 + garam 0,55% 13 1,3 + garam 2% 4,3 Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Page 1 and 2: ITP330 TEKNOLOGI BARU PENGOLAHAN PA
Page 3 and 4: History of Food Process Engineering
Page 11 and 12: Driving Force of Food Science/Food
Page 13 and 14: http://www.fda.gov/Food/ScienceRese
Page 15 and 16: Status of the Report on Technologie
Page 17 and 18: Status of the Report on Technologie
Page 19 and 20: PEMANASAN DIELEKTRIK (& GEL MIKRO)
Page 21 and 22: LOSS FACTOR ∈ε” = f (SUHU, FRE
Page 23 and 24: PENINGKATAN SUHU DALAM PRODUK Jumla
Page 25 and 26: APLIKASI PEMANASAN GEL. MIKRO PADA
Page 31 and 32: PEMANASAN OHMIC elektroda BAHAN S P
Page 33 and 34: Contoh : Sebuah bahan berbentuk sil
Page 35: PEMANASAN OHMIC VS GELOMBANG MIKRO
Page 39 and 40: High hydrostatic pressure Historica
Page 41 and 42: High hydrostatic pressure • High
Page 43 and 44: High hydrostatic pressure .........
Page 45 and 46: High hydrostatic pressure Applicati
Page 53 and 54: High hydrostatic pressure Examples
Page 55 and 56: High hydrostatic pressure Effect of
Page 57: High hydrostatic pressure Thermally

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