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Hydrostatic pressure treatment of food: equipment and processing

  • B. Mertens

Abstract

Hydrostatic pressure technology is a novel non-thermal food processing technology whereby foods are subjected to high hydrostatic pressure, generally in the range of 100–600 MPa, at or around room temperature.

Keywords

High Hydrostatic Pressure High Pressure System High Pressure Processing Material Handling System High Pressure Vessel 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • B. Mertens

There are no affiliations available

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