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Zastosowanie pulsacyjnego światła ultrafioletowego w przetwórstwie spożywczym

Zastosowanie pulsacyjnego światła ultrafioletowego w przetwórstwie spożywczym

Deepa Jaganathan / Preetha Palanisamy

73,32 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786209635168
73,32 €
IVA incluido
Disponible

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Sobre IBD

Konsumenci są coraz bardziej świadomi korzyści zdrowotnych i zagrożeń związanych ze spożywaniem żywności. Aby sprostać oczekiwaniom konsumentów, przemysł spożywczy przeznacza znaczne zasoby i wiedzę specjalistyczną na produkcję pełnowartościowych i bezpiecznych produktów. Światło pulsacyjne jest jedną z nietermicznych metod konserwacji żywności. Światło pulsacyjne (PL) polega na kolejnym powtarzaniu krótkich i silnych błysków światła o szerokim paśmie emisji (200-1000 nm) i może być odpowiednie do inaktywacji mikroorganizmów chorobotwórczych i powodujących psucie się żywności.

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