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Application de l’irradiation par faisceau d’électrons dans la transformation des aliments

Application de l’irradiation par faisceau d’électrons dans la transformation des aliments

Aniesrani Delfiya Dhanapaul Selvaraj / Preetha Palanisamy

73,20 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786209748233
73,20 €
IVA incluido
Disponible

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Sobre IBD

L’irradiation des aliments est un processus dans lequel les produits alimentaires sont exposés à une quantité contrôlée d’énergie rayonnante afin d’accroître leur sécurité et de prolonger leur durée de conservation. L’irradiation est également connue sous le nom de rayonnement ionisant. Les types de rayonnement qui présentent le plus d’intérêt pour la conservation des aliments sont les rayons gamma, les rayons X et les faisceaux d’électrons (E-beam).

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