Electron beam processing of fresh produce - A critical review Academic Article

abstract

• 2017 To meet the increasing global demand for fresh produce, robust processing methods that ensures both the safety and quality of fresh produce are needed. Since fresh produce cannot withstand thermal processing conditions, most of common safety interventions used in other foods are ineffective. Electron beam (eBeam) is a non-thermal technology that can be used to extend the shelf life and ensure the microbiological safety of fresh produce. There have been studies documenting the application of eBeam to ensure both safety and quality in fresh produce, however, there are still unexplored areas that still need further research. This is a critical review on the current literature on the application of eBeam technology for fresh produce.

authors

• Pillai, Suresh

published proceedings

• RADIATION PHYSICS AND CHEMISTRY

altmetric score

• 0.25

author list (cited authors)

• Pillai, S. D., & Shayanfar, S.

citation count

• 15

complete list of authors

• Pillai, Suresh D||Shayanfar, Shima

publication date

• February 2018

publisher

• Elsevier  Publisher

published in

• Radiation Physics and Chemistry: the journal for radiation physics, radiation chemistry and radiation processing  Journal

Digital Object Identifier (DOI)

• 10.1016/j.radphyschem.2017.09.008

start page

• 85

end page

• 88

volume

• 143

URL

• http://dx.doi.org/10.1016/j.radphyschem.2017.09.008