| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277880 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠High pressure (HP) argon (Ar) treatment was applied to fresh-cut pineapples. ⺠The optimum conditions of HP Ar treatment for fresh-cut pineapples were determined. ⺠Changes in the quality and microbiology of sample treated by HP Ar were investigated. ⺠HP Ar treatment extended the shelf life of fresh-cut pineapples at 4 °C.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Zhi-shuang Wu, Min Zhang, Benu Adhikari,