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National Agricultural Library
U.S. Department of Agriculture
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  4. Combined Effects of Carbon Dioxide, Temperature in High Pressure Processing of Fluid Food Systems

Combined Effects of Carbon Dioxide, Temperature in High Pressure Processing of Fluid Food Systems

Objective

<ol> <li>Quantify the effect of processing parameters on microbial destruction, dissolved gases, pH and viscosity.
<li>Evaluate effect of parameters on quality attributes.</ol>

Investigators
McDonald, Richard
Institution
National Center for Food Safety & Technology
Start date
1999
End date
2000
Project number
PR-0022-10/00