Session 34: Room S404-abc (McCormick Place - Chicago) | ||
Monday AMApplications of high pressure processing technology in the food industry: Case study | ||
| Sponsor: | Nonthermal Processing Division | |
| Cosponsor(s): | Citrus Products Division Fruit & Vegetable Products Division Food Microbiology Division Product Development Division Aquatic Food Products Division | |
| Moderator(s): | V. M. Balasubramaniam, Ohio State Univ. J. T. C. Yuan, Air Liquide America Corp. | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 34-1 | Paper Withdrawn |
| 9:35 AM | 34-2 | High pressure processing of fruits and vegetables S. PARNELL |
| 10:05 AM | 34-3 | Case study in real world: Use of high pressure technology for processing hams R. KRUG, P. L. MINERICH |
| 10:35 AM | 34-4 | Challenges and opportunities concerning commercialization of high pressure processing of orange juice S. PALANIAPPAN |
| 11:05 AM | 34-5 | The use of high pressure processing in the oyster industry M. T. MORRISSEY |
| 11:35 AM | 34-6 | High pressure processing of low acid foods V. M. BALASUBRAMANIAM |
| 12:05 PM | 34-7 | Current development of high pressure processed foods in Japan A. SUZUKI |