Progress of pulsed light sterilization technology in the food field
نویسندگان
چکیده
منابع مشابه
Pulsed Electric Field Processing in Food Technology
Pulsed electric field (PEF) processing is a emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes. PEF can be used for processing liquid and semiliquid food products.
متن کاملromantic education:reading william wordsworths the prelude in the light of the history of ideas
عصر روشنگری زمان شکل گیری ایده های مدرن تربیتی- آموزشی بود اما تاکید بیش از اندازه ی دوشاخه مهم فلسفی زمان یعنی عقل گرایی و حس گرایی بر دقت و وضوح، انسان عصر روشنگری را نسبت به دیگر تواناییهایش نابینا کرده و موجب به وجود آمدن افرادی تک بعدی شد که افتخارعقلانیتشان، تاکید شان بر تجربه فردی، به مبارزه طلبیدن منطق نیاکانشان وافسون زدایی شان از دنیا وتمام آنچه با حواس پنجگانه قابل درک نبوده و یا در ...
Pulsed Electric Field Technology in Food Preservation: A Review
Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not comm...
متن کاملPulsed light technology: a novel method for food preservation
With the increase in consumer awareness, demand for minimally processed foods and ecofriendliness, various technologies were developed for food processing and preservation. The conventional thermal food preservation and processing techniques appears to have the shortcoming of adversely affecting the food quality, organoleptic properties and nutrients. However, many non-thermal food preservation...
متن کاملPulsed light technology: a novel method for food preservation
With the increase in consumer awareness, demand for minimally processed foods and ecofriendliness, various technologies were developed for food processing and preservation. The conventional thermal food preservation and processing techniques appears to have the shortcoming of adversely affecting the food quality, organoleptic properties and nutrients. However, many non-thermal food preservation...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: E3S Web of Conferences
سال: 2020
ISSN: 2267-1242
DOI: 10.1051/e3sconf/202018504072