Article ID Journal Published Year Pages File Type
10889212 Innovative Food Science & Emerging Technologies 2005 8 Pages PDF
Abstract
The possibility to inactivate pathogenic microorganisms at frozen storage temperatures via solid-solid phase transitions of different types of ice (ice I, III, V) under moderate pressures (250 to 350 MPa) offers an attractive alternative as low temperature decontamination process for foods. The data indicate up to 5 log cycle reductions in model systems.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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