ITP330-Emerging New Food Processing Technology

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High hydrostatic pressure Examples of Food products in the USA Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Effect of pressure is very similar to the effect of temperature in thermal processes Figure. Change in inactivation of Zygosaccharomyces bailii with pressure. Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU) Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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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 and 36: PEMANASAN OHMIC VS GELOMBANG MIKRO
Page 37 and 38: Purwiyatno Hariyadi - Emerging New
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: High hydrostatic pressure Examples
Page 57: High hydrostatic pressure Thermally
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ITP330-Emerging New Food Processing Technology

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