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Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing (CROSBI ID 612692)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Bosiljkov, Tomislav ; Karlović, Sven ; Semenski, Damir ; Brnčić, Mladen ; Tripalo, Branko ; Ježek, Damir ; Dujmić, Filip Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing // Proceedings of 31st Danubia Adria Symposium on Advances in Experimental Mechanics. 2014. str. 48-49

Podaci o odgovornosti

Bosiljkov, Tomislav ; Karlović, Sven ; Semenski, Damir ; Brnčić, Mladen ; Tripalo, Branko ; Ježek, Damir ; Dujmić, Filip

engleski

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

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.

high intensity ultrasound; high hydrostatic pressure; food processing

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Podaci o prilogu

48-49.

2014.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of 31st Danubia Adria Symposium on Advances in Experimental Mechanics

Podaci o skupu

31st Danubia Adria Symposium on Advances in Experimental Mechanics

poster

24.09.2014-27.09.2014

Kempten (Allgäu), Njemačka

Povezanost rada

Strojarstvo, Temeljne tehničke znanosti, Prehrambena tehnologija