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A new tool to thwart deadly pathogens in commercial dry food processing plants may soon pick up steam – superheated, dry steam – to keep consumers safe.
The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils
superheated steam oxidation viscosity color
2009/5/31
The changes in the quality of three vegetable oils : soybean oil, corn oil and cotton seed oil, occurring during heating in superheated steam (SHS) were compared with the changes occurring during heat...