Development of a New Heating System by Combining Superheated Steam and a Hot Water Spray (Aqua-Gas) and Its Application to Food Processing
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference26 articles.
1. The Research on the High Quality of the Boiled-dried Adductor Muscle of Scallop (Shiraboshi) using the Superheated Steam
2. Surface Sterilization of Dried Fishery Products in Superheated Steam and Hot Air
3. Sterilizing Effect of Superheated Steam on Microbes in Chinese Cabbage
4. Effect of Superheated Steam Treatment on the Preservation and Sensory Characteristics of Buckwheat Noodles
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2. Isolation of Spore-Forming Bacteria from Dried Sardine Meal and Thermal Death of the Isolated <i>Bacillus amyloliquefaciens</i> Spores in an Ultra-High Temperature and Extremely Short-Time Processor;Japan Journal of Food Engineering;2022-03-15
3. Effects of Cutting and Blanching on the Chlorophyll and Ascorbic Acid Contents in Some Vegetables;Food Preservation Science;2013
4. Basic cooking and processing properties of Aqua-gas treated food materials;Journal for the Integrated Study of Dietary Habits;2011
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