Intense pulsed light pasteurization maintained sensory properties of wheat flour better than ultraviolet pasteurization
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With increasing consumer demands for safe, high quality, and sustainably processed food, intense pulsed light (IPL) has been gaining popularity. IPL treatment offers more efficient and faster decontamination than a conventional ultraviolet (UV) treatment.
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This research was funded by the USDA National Institute of Food and Agriculture, CAP project 1006847 and by the Minnesota agricultural experiment Station project # MIN-18-081
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Kang, Myungwoo; Chen, Paul; Baumler, David; Chen, Chi; Feirtag, Joellen; Mosher, Wesley; Ruan, Roger; Vickers, Zata. (2020). Intense pulsed light pasteurization maintained sensory properties of wheat flour better than ultraviolet pasteurization. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275107.
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