Analysis of palatability of cooked rice processed by high pressure treatment A study of the using of high pressure treatment for cooking system in food service facilities

• Published in: Journal for the Integrated Study of Dietary Habits Vol. 35; no. 4; pp. 225 - 231
• Main Authors: Akita, Seiko, Kakui, Miho, Asami, Yuya
• Format: Journal Article
• Language: English; Japanese
• Published: THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS 2025

In Japan, food service facilities are introducing new cooking systems to improve operational efficiency and resolve labor shortages, but cost control remains an issue.In this study, with the aim of utilizing high pressure processing in a new cooking system for food service facilities, conducted to a...