Advantages and disadvantages of high power ultrasound application in the dairy industry

Advantages and disadvantages of high power ultrasound application in the dairy industry

Preservation of food with thermal sterilisation is usually the most common way nowadays. Besides the positive aim of preservation regarding microorganisms’ reduction, elevated temperature in processing simultaneously causes serious changes in nutritive and organoleptical properties of food. Loss of...

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Bibliographic Details
Main Authors:	Mislav Muža, Verica Batur, Marija Badanjak, Zoran Herceg, Vesna Lelas, Anet Režek Jambrak
Format:	Article
Language:	English
Published:	Croatian Dairy Union 2009-12-01
Series:	Mljekarstvo
Subjects:	power ultrasound (HPU) dairy industry cavitation oxidation quality
Online Access:	http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=69572
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