Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing

Bosiljkov, Tomislav and Karlović, Sven and Semenski, Damir and Brnčić, Mladen and Tripalo, Branko and Ježek, Damir and Dujmić, Filip (2014) Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing. = Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing. In: 31st Danubia Adria Symposium on Advances in Experimental Mechanics, 24-27.09.2014., Kempten, Njemačka.

Full text not available from this repository.

Abstract

Application of high intensity ultrasound and high hydrostatic pressure in food technology and biotechnology is the most progressive technology usage on most usable technological processes in food industry. Input of minimal amount of heat energy in food, which is low enough to preserve bioactive compounds, textural and other organoleptic properties of processed food. Nowadays, the physical effect of high intensity ultrasound is observed to improve various foodstuffs and changes on their properties such as: better extraction, homogenization, drying and crystallization.

Item Type:	Conference or Workshop Item (Poster)
Keywords (Croatian):	high intensity ultrasound, high hydrostatic pressure, food processing
Subjects:	BIOTEHNICAL SCIENCES > Food technology
Divisions:	200 Department of Engineering Mechanics > 220 Chair of Experimental Mechanics
Indexed in Web of Science:	No
Indexed in Current Contents:	No
Date Deposited:	20 Apr 2016 11:42
Last Modified:	06 Dec 2016 08:39
URI:	http://repozitorij.fsb.hr/id/eprint/5724

Actions (login required)

View Item