What is it about?
It is about increasing the moisture transfer during drying which leads to reduced drying time and HPP treatment is non-thermal treatment which results into minimal changes in the product.
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Perspectives
HPP can be used as a pre-treatment to enhance the moisture transfer from the product and also it can be used to modify texture of the food products.
Mr Nishant R Swami Hulle
Indian Institute of Technology Kharagpur
Read the Original
This page is a summary of: Effect of High Pressure Pretreatments on Structural and Dehydration Characteristics of Aloe Vera (Aloe barbadensisMiller) Cubes, Drying Technology, May 2015, Taylor & Francis,
DOI: 10.1080/07373937.2015.1037887.
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