Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 4 of 4 for “"Non-thermal technology"”.
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EFFECT OF HIGH-PRESSURE HOMOGENIZATION AND THERMAL PRETREATMENT ON THE RHEOLOGICAL AND PHYSICAL ATTRIBUTES OF AUTUMN CRISP APPLE PUREE
… pressure homogenization (HPH) is an innovative non-thermal technology that can be applied to puree production to make smoother, drinkable foods, and was selected for the present study. Multiple pressures and passes of HPH treatment were utilized, and the effect of preheating prior to HPH was …
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Non-Destructive Evaluation and Mathematical Modeling of Beef Loins Subjected to High Hydrodynamic Pressure Treatment
… hydrodynamic pressure (HDP) treatment is a novel non-thermal technology that improves tenderness in foods by subjecting foods to underwater shock waves. In this study non-destructive and destructive testing methods, along with two mathematical models were explored to predict biomechanical behavior …
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Decontamination of food and food-processing surfaces from norovirus by cold atmospheric-pressure gaseous plasma
… vegetables and hence there is a need for novel non-thermal technologies that can inactivate noroviruses on food and food-processing surfaces. Cold atmospheric pressure gaseous plasma (CAP) is one such technology that has showed strong antibacterial and antifungal effects. However, studies on …
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Determining the mechanism of pulsed electric field for improving meat quality : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of PEF for improving meat tenderness …