A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready-to-eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads an...

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Detalhes bibliográficos
Autor principal: Moreira, S. A. (author)
Outros Autores: Fernandes, P. (author), Duarte, R. (author), Santos, D. (author), Fidalgo, Liliana G (author), Santos, Mauro D (author), Queirós, R. P. (author), Delgadillo, I. (author), Saraiva, J. A. (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Food preservation
High pressure
Hyperbaric storage
Microbial loads
Refrigeration
Soup
Texto completo:https://hdl.handle.net/20.500.12207/5615
País:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5615

Texto Completo

https://hdl.handle.net/20.500.12207/5615

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