date:Mar 04, 2013
impregnation of desired flavors,additives or colors can be effectively undertaken. Pressure assistedthermal processing for development of shelf stable ready to eatproducts is another promising area of research. Pressure assistedfreezing and pressure assisted thawing help in retaining themicrostructure and reduce drip loss unlike conventional methods.
This training is organized to disseminate the knowledge andachievements gained under the NAIP- Sub-project Studies on HighPressure Processing (HPP