A review on underwater shockwave processing and its application in food technology.
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DOI: 10.1080/10408398.2020.1832439
Abstract: Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used… read more here.
Keywords: underwater shockwave; shockwave processing; application; technology ... See more keywords