High Pressure Processing of Black Tiger Shrimp (Penaeus monodon) - Pal Kaur, Barjinder;Rao, P. Srinivasa
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High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.

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Produktbeschreibung
High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.
Autorenporträt
Barjinder Pal Kaur obtained her BTech (2006) in Agricultural Engineering and MTech (2009) in Processing and Food Engineering from Punjab Agricultural University, Ludhiana. She did her doctoral degree from Indian Institute of Technology Kharagpur. In 2013, she joined NIFTEM as Assistant Professor in Department of Food Engineering.