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Food preservation methods
High temperature,Blanching, Thermal processing, Continuous thermal processing (aseptic),
Pasteurisation, Low temperature, Freezing ,Chilling and cooling, Drying and water activity control, Chemical preservation,
Curing, Pickling, Smoking, Fermentation, Modifying the
atmosphere, Other techniques and developments, High pressure processing, Ohmic
heating, Irradiation, Membrane processing, Microwave processing
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