The use of pulsed light in a hurdle preservation strategy

The growing consumer demand for safe foods with improved quality has stimulated interest in alternative technologies for preservation. Among these technologies, pulsed light (PL) is a rapid, low-energy technique which imposes low thermal damage to a product while inactivating food microorganisms. It...

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Detalles Bibliográficos
Autores principales:	Guerrero, Sandra, Alzamora, Stella Maris
Publicado:	2016
Materias:	Hurdle technologies Preservation Pulsed light Alternative technologies Consumer demands Food microorganisms Hurdle technology Industrial-scale applications Preservation strategies Transparent liquids Wood preservation
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p205_Guerrero http://hdl.handle.net/20.500.12110/paper_97816348_v_n_p205_Guerrero
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_97816348_v_n_p205_Guerrero
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spelling	paper:paper_97816348_v_n_p205_Guerrero2023-06-08T16:38:36Z The use of pulsed light in a hurdle preservation strategy Guerrero, Sandra Alzamora, Stella Maris Hurdle technologies Preservation Pulsed light Alternative technologies Consumer demands Food microorganisms Hurdle technology Industrial-scale applications Preservation strategies Pulsed light Transparent liquids Wood preservation The growing consumer demand for safe foods with improved quality has stimulated interest in alternative technologies for preservation. Among these technologies, pulsed light (PL) is a rapid, low-energy technique which imposes low thermal damage to a product while inactivating food microorganisms. It is however limited to treatments of very transparent liquid foods or surface treatments for foods and food packages, though it can be combined with other hurdles to increase its effectiveness. This chapter provides an up-to-date summary of published findings on the efficacy of PL technology combined with other traditional and emerging hurdles used in a wide variety of foods. Application challenges and research trends in the near future are also considered. It is concluded that much progress has been achieved in this field in recent years. These achievements paved the way for the future industrial-scale application of PL combined with other technologies in the preservation of foods. © 2016 by Nova Science Publishers, Inc. All rights reserved. Fil:Guerrero, S.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p205_Guerrero http://hdl.handle.net/20.500.12110/paper_97816348_v_n_p205_Guerrero
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Hurdle technologies Preservation Pulsed light Alternative technologies Consumer demands Food microorganisms Hurdle technology Industrial-scale applications Preservation strategies Pulsed light Transparent liquids Wood preservation
spellingShingle	Hurdle technologies Preservation Pulsed light Alternative technologies Consumer demands Food microorganisms Hurdle technology Industrial-scale applications Preservation strategies Pulsed light Transparent liquids Wood preservation Guerrero, Sandra Alzamora, Stella Maris The use of pulsed light in a hurdle preservation strategy
topic_facet	Hurdle technologies Preservation Pulsed light Alternative technologies Consumer demands Food microorganisms Hurdle technology Industrial-scale applications Preservation strategies Pulsed light Transparent liquids Wood preservation
description	The growing consumer demand for safe foods with improved quality has stimulated interest in alternative technologies for preservation. Among these technologies, pulsed light (PL) is a rapid, low-energy technique which imposes low thermal damage to a product while inactivating food microorganisms. It is however limited to treatments of very transparent liquid foods or surface treatments for foods and food packages, though it can be combined with other hurdles to increase its effectiveness. This chapter provides an up-to-date summary of published findings on the efficacy of PL technology combined with other traditional and emerging hurdles used in a wide variety of foods. Application challenges and research trends in the near future are also considered. It is concluded that much progress has been achieved in this field in recent years. These achievements paved the way for the future industrial-scale application of PL combined with other technologies in the preservation of foods. © 2016 by Nova Science Publishers, Inc. All rights reserved.
author	Guerrero, Sandra Alzamora, Stella Maris
author_facet	Guerrero, Sandra Alzamora, Stella Maris
author_sort	Guerrero, Sandra
title	The use of pulsed light in a hurdle preservation strategy
title_short	The use of pulsed light in a hurdle preservation strategy
title_full	The use of pulsed light in a hurdle preservation strategy
title_fullStr	The use of pulsed light in a hurdle preservation strategy
title_full_unstemmed	The use of pulsed light in a hurdle preservation strategy
title_sort	use of pulsed light in a hurdle preservation strategy
publishDate	2016
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p205_Guerrero http://hdl.handle.net/20.500.12110/paper_97816348_v_n_p205_Guerrero
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The use of pulsed light in a hurdle preservation strategy

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