Vacuum Processing

Vacuum Processing is a thermal separation method in anhydrous milk fat processing that operates under reduced pressure to lower the boiling point of water and facilitate efficient moisture removal while minimizing thermal degradation of the fat.

351

Publications

15.7K

Citations

1.3K

Authors

463

Institutions

Publications per year

2017–2026

92

Authors

1.3K

  1. DS
    Da‐Wen Sun

    University College Dublin, Ireland

    7 publications · 827 citations

    7

    h-index

  2. LG
    Lidón Gil‐Escrig

    Universitat de València, Spain

    6 publications · 781 citations

    6

    h-index

  3. HJ
    Henk J. Bolink

    Universitat de València, Spain

    6 publications · 781 citations

    6

    h-index

  4. JM
    Javier Martı́nez-Monzó

    Universitat Politècnica de València, Spain

    6 publications · 593 citations

    6

    h-index

  5. MS
    Michele Sessolo

    Universitat de València, Spain

    6 publications · 781 citations

    6

    h-index

1–5 of 1.3K

Venues

  1. Journal of Food Engineering

    16 publications · 1.7K citations

    16

    h-index

  2. 12

    h-index

  3. Applied Physics Letters

    10 publications · 783 citations

    10

    h-index

  4. Vacuum

    9 publications · 355 citations

    9

    h-index

  5. Journal of Food Science

    JFS · 7 publications · 303 citations

    7

    h-index

1–5