کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4561684 | 1330687 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Ultraviolet irradiation constitutes an alternative to thermal treatment that is being studied and developed to obtain a better final product sensory quality, but without neglecting microbial safety. Critical decisions about the development of ultraviolet irradiation equipment include radiation sources, reactor geometry, reaction medium properties and the relationship between all these parts that will lead to the achievement of the desired effect on food systems and their components. In this piece of work, engineering aspects of ultraviolet irradiation such as radiation sources, different kinds of photochemical reactors and mathematical modeling of the different geometries have been reviewed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 6, July 2011, Pages 1571–1579
Journal: Food Research International - Volume 44, Issue 6, July 2011, Pages 1571–1579
نویسندگان
Víctor Falguera, Jordi Pagán, Salvador Garza, Alfonso Garvín, Albert Ibarz,