Intense Light Pulse as a new food preservation process
23 May 2007 | By M. Federighi and N. Elmnasser, UMR-INRA 1014 SECALIM ENVN/ENITIAA;, F. Leroi, IFREMER, and A. & N. Orange, IUT
Food preservation implies that micro-organisms are inactivated or suppressed in order to enhance the safety and quality of the product. Alternative physical techniques aim to combine the stability and microbial safety of foods with a minimal loss of quality attributes. Because these techniques have little or no thermal effects on…