High hydrostatic pressure for food preservation. (includes related article on 'Pascalized' jam packs) (Technologies for Tomorrow): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on November 1, 1992. The length of the article is 1382 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: High-pressure food processing systems for food preservation are being researched and developed by ABB Autoclave Systems Inc (Columbus, OH) and other firms. High-pressure food processing systems are based on a cold hydrostatic process that subjects foods sealed in flexible packaging to high hydrostatic pressures. The process is superior to thermal processing because packaged foods are not deformed and vitamin content, flavor, and food coloring is not adversely affected by processing.

Citation Details
Title: High hydrostatic pressure for food preservation. (includes related article on 'Pascalized' jam packs) (Technologies for Tomorrow)
Author: Robert J. Swientek
Publication:Food Processing (Magazine/Journal)
Date: November 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n11 Page: p90(2)

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