Call Us 080-41656200 (Mon-Sat: 10AM-8PM)
Free Shipping above Rs. 1499
Cash On Delivery*

Strawberry Enzyme Inactivation by HPP

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 

Check Your Delivery Options

 
Rs. 3,651

Availability: In stock

 
  • Product Description
 

Various enzymes in strawberry are responsible for undesirable changes and extremely short life of its products. Inactivation of these enzymes with minimally affecting the quality of highly nutritious strawberry product is the main concern of modern food industry. High pressure processing (HPP) has been established itself as a best alternative technique for producing fresh like food product. This book represents a research work for investigation of the effect of process parameters such as pressure, temperature and added sugar, on the inactivation of enzymes in strawberry puree during combined high pressure and temperature treatments. Furthermore, response surface model was proposed for each enzyme to describe the inactivation process. Pressure temperature contour plots were calculated from the models which will be very helpful in the industry to achieve fixed inactivation. Optimization was done to predict best processing condition. Hopefully this work will open the area for the researcher to find out the optimized HPP condition in presence of sugar for specific food product.

Product Specifications
SKU :COC45355
AuthorSnehasis Chakraborty,Hari Niwas Mishra and Dietrich Knorr
LanguageEnglish
BindingPaperback
Number of Pages108
Publishing Year2012-10-30T00:00:00.000
ISBN978-3659287336
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00