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Application de la lumière ultraviolette pulsée dans la transformation alimentaire

Application de la lumière ultraviolette pulsée dans la transformation alimentaire

Deepa Jaganathan / Preetha Palanisamy

73,32 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786209728631
73,32 €
IVA incluido
Disponible

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Sobre IBD

Les consommateurs sont de plus en plus conscients des bienfaits pour la santé et des risques liés à la consommation d’aliments. Pour répondre aux attentes des consommateurs, l’industrie alimentaire consacre des ressources et un savoir-faire considérables à la fabrication de produits sains et sûrs. La lumière pulsée est l’une des méthodes non thermiques de conservation des aliments. La lumière pulsée (PL) consiste en une répétition successive de flashs de courte durée et de forte puissance de lumière à large bande (200-1000 nm) ; elle pourrait convenir pour inactiver les micro-organismes pathogènes et responsables de l’altération des aliments.

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