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Evaluation of Heat Deterioration of Hard Milk Fat as a Function of Pressurization Time by Chemiluminescence Analysis
chemiluminescence hard milk fat high-pressure treatment
2009/7/7
Chemiluminescence (CL) analysis was used to evaluate the thermal deterioration of hard milk fat two pressurization periods. Hard milk fat was heated at 200°C for 1 h, 2 h or 3 h after high-pressure tr...
Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
pressure high hydrostatic pressure browning
2009/6/18
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
Mechanical Analysis of the Injury of Spores by Reciprocal Pressurization
mechanical analysis spore quick decompression hydrostatic pressure
2009/5/31
Mechanical analysis of injury of spores of B. subtilis by quick decompression was investigated. The stress on the stress concentration point of germinated spores under 200, 300 and 400 MPa treatment w...