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5. Comparison of Decontamination Efficacy between the Rapid Hygrothermal Pasteurization and Sodium Hypo

Comparison of Decontamination Efficacy between the Rapid Hygrothermal Pasteurization and Sodium Hypo

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：cenghao

【摘 要】

：

We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare t

【作 者】

：

Dusida Tirawat Hiromizu Kunimo 

【机 构】

：

LaboratoryofFoodProcessEngi-neering,LaboratoryofFoodProcessEngi-neering,LaboratoryofFoodProcessEngin

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2013年6期

【关键词】

：

RAPID Hygrothermal PASTEURIZATION Sodium HYPOCHLORITE FRESH-CUT Fruits VEGETABLE 

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We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hypochlorite (NaClO) treatments on inactiv

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