发明名称 |
Inactivation of food spoilage and pathogenic microorganisms by dynamic high pressure |
摘要 |
The present invention relates to a process using dynamic high-pressure for inactivation of food pathogens. Liquid food are treated by dynamic-high-pressure at 1 to 5 kbars with at least one recirculation depending on the needs. The pasteurization process is performed at relatively cold temperature ranging from 4° C. to 55° C. |
申请公布号 |
AU4906200(A) |
申请公布日期 |
2000.12.18 |
申请号 |
AU20000049062 |
申请日期 |
2000.05.25 |
申请人 |
UNIVERSITE LAVAL |
发明人 |
PAUL PAQUIN;JOCELYNE GIASSON;JEAN-FRANCOIS VACHON;ISMAIL FLISS |
分类号 |
A23C3/00;A23L3/015 |
主分类号 |
A23C3/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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