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- 1Beef jerky
- 1High pressure CO2
- 1Moisture sorption isotherm
- 1Monolayer water content
- 1Net isosteric heat of sorption
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Effect of High Pressure CO2 Treatment on the Moisture Sorption Isotherm and Physicochemical Properties of Beef Jerky
DownloadFall 2019
High pressure carbon dioxide (HPCD) treatment is a promising non-thermal pasteurization technique, targeting the enhancement of food safety by inactivating microorganisms without sacrificing quality. Even though this technique is effective for high moisture foods, research on products with a low...
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Fall 2015
Due to the extensive usage of caustics and increased level of water recycling, the inevitable increase in salinity of recycle process water is a growing challenge in the current water-based bitumen extraction process. The present work concerns about how salinity affects bitumen recovery from...