Preservation under pressure (hyperbaric storage) at 25ºC, 30ºC and 37ºC of a highly perishable dairy food and comparison with refrigeration

Hyperbaric storage (HS) under mild pressure of requeijão, a traditional Portuguese whey cheese, as a case study of a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. Whey cheese was stored for 4 and 8 hours, at different pressure levels (0.1, 10...

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Bibliographic Details
Main Author: Duarte, R.V. (author)
Other Authors: Moreira, S.A. (author), Fernandes, P.A.R. (author), Fidalgo, Liliana G. (author), Santos, M.D. (author), Queirós, R.P. (author), Santos, D.I. (author), Delgadillo, I. (author), Saraiva, J.A. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Food preservation
High pressure
Hyperbaric storage
Refrigeration
Whey cheese
Online Access:http://hdl.handle.net/20.500.12207/5618
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5618

Internet

http://hdl.handle.net/20.500.12207/5618

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