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Method to extend the shelf-life of food products using hydrostatic high-pressure processing
Method to extend the shelf-life of food products using hydrostatic high-pressure processing
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机译:使用静水高压处理来延长食品保质期的方法
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摘要
A method of hydrostatic high pressure food processing to extend the shelf life of food products. The method calls for the application of hydrostatic pressure in the range of 10,000 psi to 130,000 psi for a period of 0.1 second to 7,200 seconds to effectively inactivate pathogenic microorganisms within the food product. The inactivation of pathogenic microorganisms significantly extends the shelf life of a food product.
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