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dc.contributor.authorPuertolas, Eduardo
dc.contributor.authorPerez, Izaskun
dc.contributor.authorMurgui, Xabier
dc.date.accessioned2024-03-12T11:49:08Z-
dc.date.available2024-03-12T11:49:08Z-
dc.date.issued2023
dc.identifierWOS:000949586200001
dc.identifier.issn1040-8398
dc.identifier.urihttp://dspace.azti.es/handle/24689/1655-
dc.description.abstractLaser food processing has the breath-taking potential to revolutionize the industry in many aspects. Among the different laser configurations, CO2 laser has received special attention due to its relative high efficiency in power generation, its high-power output and its laser beam wavelength, infrared, which is strongly absorbed by water, the main component of food materials. Over the last 50 years, different uses of CO2 laser for processing foods have been proposed so far, including cooking, broiling and browning, selective laser sintering, marking, microperforation for improving downstream mass transfer operations (e.g. infusion, diffusion, marinating, salting, drying, extraction), cutting and peeling, and microbial surface decontamination. The present work is a review of the state of the art of the use of CO2 laser for food processing that covers the main characteristics and mechanisms of this technology, as well as the most important published results regarding its applications in the agri-food sector, highlighting the main challenges to bring out its full potential in the coming years.
dc.language.isoEnglish
dc.publisherTAYLOR \& FRANCIS INC
dc.subjectcooking
dc.subjectcutting
dc.subjectemerging technologies
dc.subjectlabeling
dc.subjectmass transfer
dc.subjectthermal process
dc.subjectLASER MARKING
dc.subjectPRETREATMENT
dc.subjectSALMONELLA
dc.subjectGROWTH
dc.subjectCO2
dc.subjectPENETRATION
dc.subjectTECHNOLOGY
dc.subjectRADIATION
dc.subjectENERGY
dc.subjectFRUIT
dc.titlePotential of CO<sub>2</sub> laser for food processing: Applications and challenges
dc.typeReview; Early Access
dc.identifier.journalCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
dc.identifier.e-issn1549-7852
dc.identifier.doi10.1080/10408398.2023.2188954
Aparece en las tipos de publicación: Artículos científicos



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