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Anwendung von gepulstem ultraviolettem Licht in der Lebensmittelverarbeitung

Anwendung von gepulstem ultraviolettem Licht in der Lebensmittelverarbeitung

Deepa Jaganathan / Preetha Palanisamy

73,32 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786209793516
73,32 €
IVA incluido
Disponible

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Sobre IBD

Verbraucher sind sich zunehmend der gesundheitlichen Vorteile und Risiken bewusst, die mit dem Verzehr von Lebensmitteln verbunden sind. Um den Erwartungen der Verbraucher gerecht zu werden, setzt die Lebensmittelindustrie beträchtliche Ressourcen und Fachkenntnisse für die Herstellung gesunder und sicherer Produkte ein. Gepulstes Licht ist eine der nicht-thermischen Methoden zur Lebensmittelkonservierung. Gepulstes Licht (PL) besteht aus einer aufeinanderfolgenden Wiederholung von kurzen, hochleistungsfähigen Lichtblitzen mit breitbandiger Emission (200-1000 nm) und könnte zur Inaktivierung pathogener und verderbniserregender Mikroorganismen geeignet sein.

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