Optimisation of the Storage Properties of Pickled Vegetables
Project management Berghofer Emmerich
organizational unit Institute of Food Technology (LMT)
duration 01.01.2000 to-
30.06.2001
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
During storage of food several chemical and physical as well as sensory changes of the product occur. The extent of such product changes depends on the raw material itself and also on the production process used. By systematic optimisation of relevant process parameters the product properties of pickled vegetables were improved and their storability was increased.
keywords vegetables pickles storage
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.01.2000 - 30.06.2001