Attempts to use pulsed light as an emerging technology for inactivation of mould naturally present on rye
Pulsed light technology was used to inactivate moulds, naturally present on rye. The experiments were performed on samples containing 3.5·104 CFU/g and 4.3·103 CFU/g. Treatments of different duration (5, 10, 15, 20, 30, and 40 pulses) at intensity of 0.4 J·cm-2 per pulse were applied and mould inact...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2011-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%202/9%20Aron%20et%20al.pdf |