Author(s):

Sanoj Kumar, Satish Kumar and Mahendra Kumar Sharma

Abstract: Research needs are identified, and an overall strategy is presented for establishing a scientific basis for assessment, design and optimization of processes combining high pressure and moderately high temperatures (HP/T). In an initial phase, the kinetics is studied of HP/T induced changes in relevant food aspects. The kinetic knowledge obtained is indispensable to the development of a terminology and methods for quantitative HP/T- process assessment. At its turn, quantitative process assessment enables process design and optimization. Also self-life studies, and studies of the performance of HP/T- equipment, rely on the terminology and methods developed.

Pages: 09-10  |  1889 Views  346 Downloads

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