| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2087524 | Innovative Food Science & Emerging Technologies | 2006 | 8 Pages |
Abstract
Vacuum pulse application in conjunction with increasing pickling solutes concentration resulted in a significant reduction of pickling time of whole jalapeño pepper, compared to industrial pickling. Thus, mass transfer rates of cold packing can be accelerated by vacuum pulse without heat treatment application, which can lead to significant time and energy savings in the pickling industry.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
H. Mújica-Paz, L.D. Argüelles-Piña, L.C. Pérez-Velázquez, A. Valdez-Fragoso, J. Welti-Chanes,