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00000cam a2200000 i 4500 |
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EBSCO_ocn946610808 |
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OCoLC |
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20231017213018.0 |
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m o d |
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160412s2016 nyua ob 001 0 eng |
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|a 2016017429
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|a DLC
|b eng
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|a 9781634848459
|q electronic book
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|a 1634848454
|q electronic book
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|z 9781634848329
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|z 1634848322
|q hardcover
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|a AU@
|b 000057299757
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|a (OCoLC)946610808
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|a pcc
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1 |
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|a TP371.8
|b .H54 2016
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| 072 |
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7 |
|a TEC
|x 012000
|2 bisacsh
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|a 664/.028
|2 23
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|a UAMI
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|a High intensity pulsed light in processing and preservation of foods /
|c Gianpiero Pataro and James Lyng, editors.
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| 264 |
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1 |
|a New York :
|b Nova Science Publishers, Inc.,
|c [2016]
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| 300 |
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|a 1 online resource (xix, 281 pages).
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a data file
|2 rda
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| 490 |
1 |
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|a Food science and technology
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
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|a Description based on online resource; title from digital title page (viewed on November 21, 2019).
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| 505 |
0 |
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|a HIGH INTENSITY PULSED LIGHT IN PROCESSING AND PRESERVATION OF FOODS ; HIGH INTENSITY PULSED LIGHT IN PROCESSING AND PRESERVATION OF FOODS ; CONTENTS ; PREFACE ; INTRODUCTION ; REFERENCES ; Chapter 1 THE USE OF UV LIGHT FOR FOOD PRESERVATION: AN OVERVIEW ; ABSTRACT ; INTRODUCTION; PRINCIPLES OF UV TECHNOLOGY ; UV Light ; UV-C Light Sources ; Definitions and Terminology-Terms and Units ; FACTORS AFFECTING THE EFFICACY OF UV TREATMENT ; Solid Food ; Liquid Food ; MICROBIAL INACTIVATION BY UV LIGHT ; Mechanisms of Microbial Inactivation by UV Light ; UV Inactivation Kinetics
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| 505 |
8 |
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|a Factors Determining UV Microbial Resistance Intrinsic Factors ; Extrinsic Factors ; Growth Phase ; Growing Conditions ; Stresses Prior to UV ; UV-C PROCESSING OF FOOD ; Solid Food ; Liquid Food ; CURRENT STATUS AND PERSPECTIVES ; Legislation; Combination of UV with Other Processing Technologies ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; Chapter 2 PRINCIPLES OF PULSED LIGHT TECHNOLOGY ; ABSTRACT ; INTRODUCTION ; General Aspects of Pulsed Light Technology ; Comparison of Pulsed Light and Continuous UV Light ; MECHANISM OF MICROBIAL INACTIVATION IN PULSED LIGHT TREATMENT
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| 505 |
8 |
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|a Effect of Spectral Range on Inactivation Effect of the UV Range on Microbial Inactivation by PL ; Photothermal and Photophysical Effects of PL Treatment ; INACTIVATION KINETICS IN PULSED LIGHT TREATMENT ; FACTORS AFFECTING THE EFFICIENCY OF PULSED LIGHT ; APPLICATIONS OF PULSED LIGHT TREATMENTS IN FOOD AND FOOD SYSTEMS ; Pulsed Light Treatment of Liquid Foods ; Pulsed Light Treatment of Meat and Fish Products ; Pulsed Light Treatment of Fruits and Vegetables; Pulsed Light Treatment of Cheese; Pulsed Light Treatment of Other Foods
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| 505 |
8 |
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|a Pulsed Light Treatment of Food Packaging and Contact Surfaces Combination of Pulsed Light with Other Disinfection Technologies ; Other Applications of Pulsed Light in Foods ; CONCLUSION ; REFERENCES ; Chapter 3 HIGH INTENSITY PULSED-LIGHT SYSTEMS ; ABSTRACT ; INTRODUCTION ; GENERATION OF PULSED-LIGHT ; COMPONENTS OF PULSED-LIGHT SYSTEMS ; High Voltage Power Supply ; Pulse Forming network ; The Flash Module ; Cooling; Control Module ; Treatment Chambers ; Peripheral Devices ; PULSED-LIGHT VS. CONTINUOUS UV ; PULSE FEATURES ; CRITICAL DESIGN FACTORS ; LAMPS ; TEMPERATURE MEASUREMENT
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| 505 |
8 |
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|a MEASUREMENT OF UV DOSE DELIVERY OVERVIEW OF COMMERCIAL PULSED-LIGHT EQUIPMENT ; TECHNICAL AND OCCUPATIONAL SAFETY REQUIREMENTS; UV Safety ; High Voltage Electrical Safety ; Ozone Safety and Disposal ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 4 FACTORS DETERMINING THE EFFICACY OF A PULSED LIGHT TREATMENT ; ABSTRACT ; INTRODUCTION ; PROCESS PARAMETERS ; Treatment Dose ; Distance and Relative Position between Substrate and Lamp ; Spectral Distribution of the Emitted Light ; Pulse Voltage ; Temperature ; PRODUCT PARAMETERS ; Solids Substrates ; Liquids Substrates ; Food Composition
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Food
|x Preservation.
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| 650 |
|
0 |
|a Radiation preservation of food.
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| 650 |
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0 |
|a Ultraviolet radiation.
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| 650 |
|
6 |
|a Aliments
|x Conservation.
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| 650 |
|
6 |
|a Aliments
|x Irradiation.
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| 650 |
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6 |
|a Rayonnement ultraviolet.
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| 650 |
|
7 |
|a ultraviolet radiation.
|2 aat
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Food
|x Preservation
|2 fast
|
| 650 |
|
7 |
|a Radiation preservation of food
|2 fast
|
| 650 |
|
7 |
|a Ultraviolet radiation
|2 fast
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| 700 |
1 |
|
|a Pataro, Gianpiero,
|d 1971-
|e editor.
|
| 700 |
1 |
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|a Lyng, James,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|t High intensity pulsed light in processing and preservation of foods.
|d Hauppauge, New York : Nova Science Publishers, Inc., 2016
|z 9781634848329
|w (DLC) 2016007427
|
| 830 |
|
0 |
|a Food science and technology series (Nova Science Publishers)
|
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4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1258663
|z Texto completo
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL4591507
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|a EBSCOhost
|b EBSC
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|n 12882140
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