The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products

The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products

Amongst the surface treatment technologies to emerge in the last few decades, UV-C radiation surface treatment is widely used in food process industries for the purpose of shelf life elongation, bacterial inactivation, and stimulation. However, the short wave application is highly dose-dependent and...

Full description

Bibliographic Details
Main Authors: Addis Lemessa, Ernest Popardowski, Tomasz Hebda, Tomasz Jakubowski
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Applied Sciences
Subjects:
UV-C radiation
stress response
mechanical properties
stimulation
potato tuber
Online Access:https://www.mdpi.com/2076-3417/12/12/5907

Similar Items

Similar Items