ITP330-Emerging New Food Processing Technology
ITP330-Emerging New Food Processing Technology
ITP330-Emerging New Food Processing Technology
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
High hydrostatic pressure<br />
Effect of pressure is very similar to the effect of temperature in thermal<br />
processes<br />
Figure. Change in inactivation of<br />
Zygosaccharomyces bailii with<br />
pressure.<br />
Note that 345 MPa = 50,000 psi. (Enrique<br />
Palou, GRA, BSysE Dept., WSU)<br />
Purwiyatno Hariyadi - <strong>Emerging</strong> <strong>New</strong> <strong>Processing</strong> <strong>Technology</strong> in <strong>Food</strong>s – <strong>ITP330</strong>
Change language