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, S.N., Alzamora, S.M., Ferrario, M.
Formato:	CHAP
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:	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

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spelling	todo:paper_97816348_v_n_p205_Guerrero2023-10-03T16:44:41Z The use of pulsed light in a hurdle preservation strategy Guerrero, S.N. Alzamora, S.M. Ferrario, M. 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. CHAP info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, S.N. Alzamora, S.M. Ferrario, M. 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.
format	CHAP
author	Guerrero, S.N. Alzamora, S.M. Ferrario, M.
author_facet	Guerrero, S.N. Alzamora, S.M. Ferrario, M.
author_sort	Guerrero, S.N.
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
url	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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