ELECTRO HEATING OF FOOD- A NEW NON-CHEMICAL METHOD OF PROCESSING
Journal Title: World Journal of Engineering Research and Technology - Year 2018, Vol 4, Issue 2
Abstract
Use of heat treatment to preserve food is an age old practice and is widely acceptable and applied to all kind of food processing industry. Pasteurization to blanching, retorting, pasteurization are some of the methods of treating foods that helps to enhance its shelf-life. Most of these processes either involve conduction, convection or radiation to produce heat. However, each of these processes have some limitations that prevents their application in one kind of food or other.
Authors and Affiliations
Ashok Kumar Jhala
Keywords
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