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Abstract
High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP‐vacuum‐freeze drying (HPP‐VFD) processes has been monitored by using low‐field nuclear magnetic resonance and magnetic resonance image (MRI) in...
Abstract
The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water‐holding capacity, pH, conductivity, lipid oxidation, Ca2+‐ATPase activity, myofibrillar protein content), microbiological (total viable counts)...
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