Effect of sodium chloride on microbial inactivation by hi...
Torres Bello, Edwin Fabian / González Martínez, Gerardo / Martínez López, Antonio
The technology of High Hydrostatic Pressure (HHP) is the nonthermal food technology that has been most developed commercially. It has achieved microbial and enzymatic inactivation levels close to thermal pasteurization ones, preserving sensory and nutritional properties of the processed products. To achieve this level of inactivation, a pressure level in the range of [100-800] MPa (megapascals) is used with short treatment times (ranging from ...