Comparative assessment of innovative and conventional food preservation technologies: Process energy performance and greenhouse gas emissions

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共14页
• 作者

  Atuonwu James C.; Leadley Craig; Bosman Andrew; Tassou Savvas A.; Lopez-Quiroga Estefania; Fryer Peter J.;

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• 作者单位

  Brunel Univ London Ctr Sustainable Energy Use Food Chains Inst Energy Futures Uxbridge Middx England;

  Campden BRI Chipping Campden Glos England;

  Campden BRI Chipping Campden Glos England;

  Brunel Univ London Ctr Sustainable Energy Use Food Chains Inst Energy Futures Uxbridge Middx England;

  Univ Birmingham Dept Chem Engn Birmingham W Midlands England;

  Univ Birmingham Dept Chem Engn Birmingham W Midlands England;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Food preservation; Energy demand; Carbon emissions; High pressure processing; Microwave volumetric heating; Ohmic heating;

  机译：食品保存;能源需求;碳排放;高压加工;微波体积加热;欧姆加热;